Malcom Reed’s Brown Sugar Chipotle Short Ribs
Ingredients
- 3lbs Flanken Cut Beef Short Ribs (cross-cut)
- ½ Cup Brown Sugar
- 3 Tablespoons Salt
- 2 Tablespoons Black Pepper
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Granulated Garlic
- 1 teaspoon Spanish Paprika
- 1 teaspoon Mustard Powder
- ½ teaspoon Chipotle Pepper
- ½ teaspoon Cayenne Pepper
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cutting Board
- Sharp Knief
- Metal Tongs
- Sheet Pan
Directions
1. Combine dry ingredients in a small bowl, stir, and pour into a shaker or seasoning dredge.
2. Apply a generous coat of dry rub mixture to all sides of Flanken cut Short Ribs and pat gently.
3. Prepare the grill for direct grilling at 350-400 degrees using Royal Oak Lump charcoal and pecan wood chunks for smoke flavor.
4. Arrange short rib pieces on cooking grate and cook for 35-40 minutes turning often. Short Rib pieces should be well-browned on all sides. Cook until the outside is caramelized moving around the cooking surface as needed. Enjoy!
