I seriously wish I could have gotten a picture of my kids after eating these – they actually used napkins for once BEFORE I could grab my camera – their little faces were COVERED in BBQ sauce, like up to their eyeballs.
And it tells me these ribs were finger-lickin’ good!
Ya normally my kids just go ahead and use their clothes as a napkin for their hands, gggrrrrrr. Drives me up the wall. I guess they could somehow tell their was sauce all over them because I tried to keep a straight face so they wouldn’t wipe it off so I could get my picture.
It’s just awesome when your little 6 year old girl with BBQ sauce up to her enormous golden eyeballs enthusiastically tells you this is the best meat she’s ever had, while chewing.
What a bunch of little carnivores.
I love it.
- 2 pounds short ribs, cut into individual ribs
- your favorite BBQ sauce, this is the one I used
- FOR THE RUB
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon turmeric
- ½ teaspoon mustard powder
- ¼ cup brown sugar or ½ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- Place the ingredients for the rub into a gallon size plastic ziptop bag.
- Put the ribs in and seal the top. Shake it around until all the pieces are coated with the spices. Set aside while you get your grill ready and make your side dishes. You want them to sit with the rub on them for about 30 minutes, longer is fine also but that would be the minimum.
- Heat your grill so it is hot but not blazing hot, short ribs do have a lot of fat on them that we don't want to totally singe off but you do want to crisp them.
- Place the ribs on the grill and cook until they are 140˚ for medium rare. I did 130˚ which was a tad rare for me but everyone looooooved them.
- Right before you remove them from the grill, slather some bbq sauce on them.
- Serve hot with homemade baked beans and cornbread.