Grilled Short Ribs pack a flavorful punch

I tested a delicious short rib recipe for Cook's Illustrated and thought I'd share it. It's worth trying at least once. The spices complimented the beef well and the ribs came out really tender.  
The cooking time was long and the glaze tasted strong in some spots, but I’d make it again. Next time I’d try the Blackberry Glaze or Hoisin-Tamarind Glaze shown in the July/August issue. Yum! Let me prepare you, when the cumin, mustard and spices heat up it's intoxicating. You'll want to pull them off every ten minutes, but cook until the meat is tender. Pair with a good wine and who cares how long it takes to cook. 

Grilled Beef Short Ribs           

Serves 4 to 6

Note: Make sure to buy English-style ribs that are 3 to 6 inches in length and have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones.

Spice Rub

2 tablespoons kosher salt

1 tablespoon dark brown sugar

2 teaspoons pepper

2 teaspoons ground cumin

2 teaspoons garlic powder

1 ¼ teaspoon paprika

¾ teaspoon ground fennel

1/8 teaspoon cayenne pepper

Short Ribs

5 pounds English-style bone-in beef short ribs, trimmed of excess fat

2 tablespoons red wine vinegar

1 recipe glaze (recipes follow)

1. For the Spice Rub: Combine all ingredients in bowl.  Measure out 1 teaspoon of rub and set aside for glaze.

2. For the Ribs: Adjust oven rack to middle position and heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone-side down, in 13 by 9-inch baking dish, placing thicker ribs around perimeter of baking dish and thinner ribs in center. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1 ½ to 2 hours.

3a. For a Charcoal Grill: Open bottom vents halfway. Arrange 2 quarts unlit charcoal banked against one side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal, to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

3b: For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on medium and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.

4. Clean and oil cooking grate.  Place short ribs, bone-side down, on cooler side of grill about 2 inches from flames. Brush with ¼ cup of glaze. Cover and cook until ribs register 195 degrees, 1 ½ to 2 hours, rotating and brushing ribs with ¼ cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil, and let rest for 5 to 10 minutes before serving.

Mustard Glaze

Makes 1 cup

1/2 cup Dijon mustard

1/2 cup red wine vinegar

1/4 cup light brown sugar

1 teaspoon reserved spice rub

1/8 teaspoon cayenne pepper

Whisk together all ingredients in bowl.