Grilled Chili-Rubbed Short Ribs

INGREDIENTS:

3 pounds beef short ribs

For the Chili Rub:

2 tablespoons chili powder

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (adjust to taste)

For the Smoky BBQ Sauce:

1 cup ketchup

1/4 cup molasses

1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon liquid smoke

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

DIRECTIONS:

Prepare the Chili Rub:

In a small bowl, combine chili powder, brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Mix well to create a flavorful rub.

Season the Short Ribs:

Pat the short ribs dry with paper towels to ensure the rub adheres properly.

Generously coat each short rib with the chili rub, pressing it into the meat to create a flavorful crust. Allow the ribs to marinate for at least 30 minutes to let the flavors penetrate.

Preheat the Grill:

Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.

Grill the Short Ribs:

Place the seasoned short ribs on the preheated grill and cook for about 4-5 minutes per side, or until a nice crust forms. Adjust the cooking time based on your preferred level of doneness.

Prepare the Smoky BBQ Sauce:

In a saucepan over medium heat, combine ketchup, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, soy sauce, liquid smoke, garlic powder, onion powder, salt, and black pepper. Stir well and let it simmer for 10-15 minutes until it thickens.

Baste and Glaze:

During the last 10 minutes of grilling, baste the short ribs with the smoky BBQ sauce, turning and coating them evenly. This step adds a luscious glaze to the ribs and enhances the flavor.

Serve and Enjoy:

Once the short ribs are cooked to perfection, remove them from the grill and let them rest for a few minutes. Serve them with extra smoky BBQ sauce on the side for dipping.