Grilled Beef Short Ribs
18, Cross Cut Beef Short Ribs (cut by your butcher to ½” thickness, these are usually sold as “Miami ribs”)
¼ cup Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp Wine Country Smoke BBQ Rub
¼ cup olive oil
In a large bowl, combine the mustard, Worcestershire and BBQ Rub.
Slowly pour in the olive oil, while whisking, to emulsify.
Season both sides of the ribs with salt and pepper then place into the marinade. Be sure to give the ribs a good toss to coat evenly.
Wrap, and allow to marinade in the refrigerator for roughly 12 hours.
Preheat your grill to high. It is important to get your grill as hot as possible.
Remove ribs from marinade and place on grill. Cook for roughly 2 minutes per side.
We want to achieve grill marks / a light char on the outside and roughly medium doneness (145℉) in the center.