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Pascal Motafferi

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My Secrets for Grilling Short Ribs

grilling short ribs

Today, I’m sharing my secrets for grilling beef short ribs and showing you how to make them properly. Grilling short ribs is easy when you have the right technique. In fact, once you’ve mastered it, you’ll always remember it.

I love this cut of meat. It’s big, super thick and very fatty. And, as you know, when you’re working with a big piece of meat, it’s incredibly important to use good rubs and dry marinades to retain its quality and flavor. In fact, by adding rubs or dry marinades, the fat will stay inside the meat, and the salt will form a crust on the outside, giving you the perfect results which you desire. A big piece of meat also means that you’re smoking it, low and slow, so make sure you have a few cold drinks on hand when you start cooking. (By the way, if you have a heat deflector, I recommend using it to cook your short ribs because it produces a nice smokiness and excellent indirect heat).

Without further ado, allow me to show you how to grill delicious short ribs:


Beef short ribs

Butcher BBQ Grilling Addiction spice blend, to taste

Simon Barbecue Montreal rub, to taste



Preheat your BBQ to 275°F.

Remove the membrane from the top of the short ribs by inserting a butter knife into the side of the meat and gently pulling the membrane pieces out with your fingers.

Using a sharper knife, score the membrane around each of the bones (this prevents the seasoning from sticking to one spot as a result of the membrane shrinking while the meat cooks, and it allows the meat to split and retain more juices).

Turn the meat over and remove the silver skin and excess fat (there shouldn’t be too much fat left on the meat; otherwise, the seasoning on the fatty parts could “melt” and fall to the bottom of the BBQ).

Sprinkle the Grilling Addiction spice blend on each side of the meat (all the way to the edge), then add the Montreal rub on the 2 larger sides.

Place the meat in the middle of the grill and let it cook in indirect heat (without flipping it) for about 5 hours, until it reaches an internal temperature of 205-210°F.

Serve and enjoy!


Happy grilling!