1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593

Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday


(Courtesy of allrecipes.com)



1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
4 pounds beef short ribs (bone-in), trimmed of fat
Ice cubes
½ cup barbecue sauce, plus additional serving
Reynolds Wrap® Heavy Duty Aluminum Foil



Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.  Rub all surfaces of meat generously with the dry mixture.  Place ribs in the prepared dish in a single layer.  Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

Preheat grill to medium indirect heat.  Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil.  Bring up foil sides.  Double-fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.

Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1-1/2 to 2 hours or until tender. 

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape; then open top of foil packet.  Brush ribs with ½ cup barbeque sauce.  Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

Serve with additional barbecue sauce as desired.

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