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Beef short ribs on the grill, with some flareups in the background

Grilled Short Ribs with Smoked Spanish Paprika Rub

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5 from 5 reviews

  • Author: Mike Vrobel
  • Total Time: 23 minutes
  • Yield: 3 pounds of ribs 1x


Grilled Short Ribs with Smoked Spanish Paprika Rub. A short ribs recipe for thin-cut flanken style beef short ribs, grilled with an easy spice rub.


  • 3 pounds flanken-style short ribs (short ribs cut about ¼-inch thick across the bones)

Spice Rub

  • 1 tablespoon smoked Spanish paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon fresh ground black pepper


  1. Sprinkle the ribs with the spice rub: Mix the spice rub ingredients until they are completely combined. Sprinkle the ribs with the rub until they are completely coated. (You may have some leftover rub - save it in a jar and use it next time.) Let the short ribs rest at room temperature while the grill preheats.
  2. Preheat the grill for direct medium heat: Set up the grill for direct cooking over medium heat. (about 350°F). On a gas grill: Preheat on high for 10 minutes, clean the grill grates with a grill brush, then turn the heat down to medium. On a charcoal grill: Light the coals and wait for them to be covered with gray ash. Spread in a single layer of coals over the charcoal grate. Put the grill grate on the grill, and clean with a grill brush.
  3. Cook ribs for 4 minutes a side: Set the short ribs on the grill over direct heat, and cook for about 4 minutes a side, until they are well browned. (I flip the short ribs in a 2-2-2-2 pattern. 2 minutes, flip, 2 minutes, flip and rotate 90 degrees to get a crosshatch of grill marks, 2 minutes, flip (still rotated), 2 minutes.) Remove ribs to a plate and let rest for 10 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Weeknight Dinner
  • Method: Grilling
  • Cuisine: American