Grilled Beef Short Ribs Recipe

This Spicy Grilled Beef Short Ribs recipe combines bone-in beef ribs with a bold five-spice dry rub and slow cherry or apple wood smoke for a rich, deeply savoury barbecue main. Featured on License to Grill with Rob Rainford, the ribs are seasoned overnight, smoked slowly over indirect heat, and finished with a crisp spice crust and tender meat.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Spicy Grilled Beef Short Ribs recipe appears in the Karaoke Slow Ribs episode and showcases a classic low-and-slow smoking technique with a bold spice profile.

On License to Grill, Rob Rainford often builds barbecue flavour in stages, and this recipe begins a full day before the ribs reach the grill. A dry rub made with five-spice powder, brown sugar, garlic salt, and celery salt is applied generously to the beef, allowing the seasoning to sit overnight and develop a deeper flavour.

The five-spice powder gives the ribs a distinctive aromatic character, while brown sugar adds sweetness and helps form a dark, flavorful crust during smoking. Garlic salt and celery salt contribute savoury depth and reinforce the bold seasoning.

Ingredients

1/3 cup of five spice powder (83ml)
1/3 cup of brown sugar (83ml)
3 tablespoons of garlic salt (45ml)
3 tablespoon celery salt (45ml)
3 cups of wood chips (Cherry or Apple) (750ml)
4 beef short ribs, bone in

Method

Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.
A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before, leaving approximately 2 tablespoons to sprinkle on the ribs while they smoke.
Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.
Place 1 cup of the wood chips in cold water to soak for ½ hour.
If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat – approximately 400- 450 °F (200-225°C).
Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200°F (100°C).
Place the ribs on the grates where the heat is off – to the side of the smoke. Close the lid and leave to smoke with indirect heat for approximately 4 hours. After 1 ½ – 2 hours flip the ribs and sprinkle with remaining rub mixture.
After 4 hours, the ribs should have a crispy delicious rub exterior and the meat should be almost falling off of the bone.

Serving Suggestions

These Spicy Grilled Beef Short Ribs are an excellent centerpiece for a backyard barbecue or hearty family dinner. Serve them with baked beans, coleslaw, grilled corn, potato salad, or roasted potatoes for a classic barbecue spread.

For the Karaoke Slow Ribs theme, arrange the ribs on a large platter and serve them family-style with a mix of smoky sides and fresh salads. The warm five-spice flavour and sweet cherry or apple wood smoke pair especially well with simple vegetable dishes that keep the meal balanced.

A crisp cabbage slaw or tangy pickle-based side can also provide a refreshing contrast to the richness of the beef.

Final Thoughts

This Spicy Grilled Beef Short Ribs recipe is built around patience, smoke, and bold seasoning. The overnight dry rub gives the beef a strong foundation of five-spice, brown sugar, garlic salt, and celery salt. Slow smoking over cherry or apple wood then adds another layer of aroma and flavour while helping the meat become tender.

Find more recipes from License to Grill here!