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Grilled Short Ribs with Smoked Spanish Paprika Rub | DadCooksDinner.com

Grilled Short Ribs with Smoked Spanish Paprika Rub


  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 3 pounds of ribs 1x

Description

Grilled Short Ribs with Smoked Spanish Paprika Rub. Thin cut flanken style short ribs on the grill with a quick, easy spice rub.


Scale

Ingredients

  • 3 pounds flanken-style short ribs (short ribs cut about 1/4-inch thick across the bones)

Spice Rub

  • 1 tablespoon smoked Spanish paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon fresh ground black pepper


Instructions

  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: Preheat grill for direct cooking over medium heat.▪ Gas grill: Preheat on high for 10 minutes, clean the grill grates with a grill brush, then turn the heat down to medium.▪ 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.


Notes

Short ribs are so thin that “doneness” doesn’t really come in to play. That’s fine; short ribs are all about the crispy, spicy crust, and big beefy taste. Cook them until they’re well browned and don’t worry about medium-rare.

Tools

  • A grill (I love my massive Weber Summit grill, but it is probably overkill for this recipe. I use the extra space for some side dishes.)
  • Tongs are my hands on the grill
  • Category: Weeknight Dinner
  • Method: Grilling
  • Cuisine: American
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