Darned Good Boneless Short Ribs

Ingredients for Darned Good Boneless Short Ribs

• 100g packed light brown sugar

• 50g granulated sugar

• 100g paprika (try 40g smoked paprika and 40g sweet paprika)

• 2 1/2 cucchiai di sale kosher

• 2 1/2 tablespoons freshly ground black pepper

• 1 tablespoon granulated onion

• 1/2 cucchiaini di pepe di Cayenna

• 900g boneless beef short ribs, connective tissue removed

• 240ml Virginia Pruitt's Perfect Barbecue Sauce or your favourite thick barbecue sauce

1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.

2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.

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