This is one of my hands-down favorite recipes that works great with both beef and pork short ribs. Compared to a lot of other recipes this is extremely easy, though you do need to make the ribs a day in advance.
Please note, all amounts are approximate. I rarely measure closely.
G-Mo’s Rib Rub: Makes about a cup of rub
4 Tablespoons Paprika
1 Tablespoon Ground Black Pepper
1-2 Tablespoons of Kosher Salt
2 Teaspoons Cinnamon
2 Tablespoons Onion Powder
Cup of Dark Brown Sugar
Mix all the ingredients thoroughly in a small bowl.
You can use either beef or pork ribs for this recipe, but whichever you use, make sure you remove the membrane from the back of the ribs. A lot of people forget to do this, and it can make the difference between good ribs and great ribs. All you need to do is dig the tip of a knife under the membrane, and slide it around a bit to loosen things up. Then just tear the membrane off in one go. It’ll take some practice, but it can really help.
Once you’ve de-membraned your ribs, firmly press the rub into the ribs. Cover ALL of the meat. Then, place the ribs in a large sealed bag and refrigerate overnight (or at least for an hour.)
Take the ribs out at least 20 minutes before you’re ready to cook, and let them sit at room temperature.
Slather the ribs with your favorite barbecue sauce (I prefer Jack Daniels No.7) using about half the bottle, saving the rest to add while the ribs are cooking.
Cook the ribs over a medium-large fire, adding barbecue sauce while they’re cooking. You can also start the ribs in the oven and transfer them to the grill later, though I’d only recommend this when you’re cooking pork.