Sticky BBQ Beef Short Ribs on Charcoal
Introduction
These sticky BBQ beef short ribs are cooked low and slow over charcoal until the meat is juicy and falls off the bone, then finished with a rich, caramelised glaze. The combination of deep smoke, a savoury dry rub, and a sticky sweet sauce makes them a proper weekend cook. Patience over the coals is what turns a tough cut tender.
Use meaty grass fed beef short ribs, either English cut or plate ribs. Low heat, smoke, and a final glaze are the keys.
Ingredients
For 5 servings
- 2-3kgbeef short ribsEnglish cut or plate ribs
- 2 tbspolive oil or yellow mustardas a binder
- 2 tbspsmoked paprikafor the dry rub
- 1 tbspground cuminfor the dry rub
- 1 tbspblack pepperfor the dry rub
- 1 tbspsea saltfor the dry rub
- 1 tbspgarlic powderfor the dry rub
- 1 tbsponion powderfor the dry rub
- 1 tbspbrown sugarfor the dry rub
- 1 cupBBQ saucefor the glaze
- 1/4 cupsoy saucefor the glaze
- 1/4 cupapple cider vinegarfor the glaze
- 2 tbsphoney or maple syrupfor the glaze
- hickory, pecan, or oak chunksfor smoking
Utensils
8 items to gather · Tap to tick off
- Charcoal grill with lid
- Wood chunks
- Water pan
- Meat thermometer
- Foil or butcher paper
- Spray bottle
- Basting brush
- Dry esky or cooler
Cooking Steps
Prepare the ribs
Trim excess fat, coat the ribs in a thin layer of oil or mustard as a binder, then apply the combined dry rub generously on all sides.
Set up the grill
Set the charcoal grill for indirect cooking using the snake or Minion method for a steady 120 to 135°C. Place a water pan beside the coals and add 2 to 3 wood chunks.
Smoke
Place the ribs bone side down on the side opposite the coals, cover, and cook for 3 to 5 hours, spritzing every 45 to 60 minutes with a 50/50 mix of apple cider vinegar and water.
Wrap
Once the ribs reach 71 to 76°C or a rich bark has formed, wrap in foil or butcher paper and return to the grill for another 1 to 2 hours until probe tender.
Glaze and finish
Unwrap, brush generously with the sticky sauce, and grill unwrapped for 15 to 30 minutes until caramelised and tacky.
Rest and serve
Rest the ribs for 30 to 60 minutes in foil or an esky, then slice between the bones and serve.
Nutrition
Per Serving
Recipe serves 5Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How long do beef short ribs take on a charcoal BBQ? +
Allow around 5 to 7 hours at 120 to 135°C, plus a 30 to 60 minute rest. Smoke for 3 to 5 hours to build bark, then wrap and cook another 1 to 2 hours. Times vary with the cut and your grill, so cook to an internal 95 to 99°C and probe tenderness rather than the clock.
Should you wrap beef short ribs? +
Wrapping in foil or butcher paper once the bark is set helps push the ribs through the stall, keeps them moist, and speeds the final stretch. Foil gives a softer bark, while butcher paper keeps it firmer. Wrap when the colour is deep and the bark no longer smudges.
What temperature are beef short ribs done? +
Beef short ribs are done at around 95 to 99°C, when the collagen has broken down and a probe slides in like soft butter. They cook well past the point that would dry out a steak, since the connective tissue needs time and heat to render. Always judge by feel as well as temperature.
When should you glaze BBQ ribs? +
Glaze only in the last 15 to 30 minutes of cooking. The sugars in BBQ sauce, honey, and maple burn over a long, hot cook, so adding the sticky sauce early leaves a bitter, blackened crust. Brushing it on at the end caramelises it into a glossy, tacky finish.
Why rest short ribs after cooking? +
Resting for 30 to 60 minutes lets the juices and rendered fat settle back into the meat so it stays moist when sliced. Short ribs hold heat well, so a rest in foil or an esky will not cool them too much. Slicing straight off the grill spills the juices and dries the meat.
