Deviled Grilled Short Ribs
Fire up the grill and bring bold, smoky heat to your table with these irresistible Deviled Grilled Short Ribs. This recipe takes tender beef short ribs to the next level with a fiery mustard-based marinade infused with hot sauce, smoked paprika, cayenne pepper, and a touch of brown sugar for a perfect balance of heat and sweetness. After marinating overnight to soak up all those bold flavors, the ribs are grilled to perfection—seared for a caramelized crust, then slow-cooked over indirect heat until tender. Perfect for summer cookouts or backyard barbecues, these ribs are a smoky, spicy delight that pairs beautifully with sides like coleslaw, grilled vegetables, or classic cornbread. Whether you're a spice lover or a BBQ enthusiast, this recipe will be your new favorite way to enjoy grilled ribs.
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Recipe Information
Ingredients
- 2 pounds Beef short ribs
- 0.25 cup Yellow mustard
- 2 tablespoons Hot sauce (your choice)
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon White vinegar
- 0.25 cup Water
Instructions
In a large mixing bowl, combine yellow mustard, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, black pepper, olive oil, white vinegar, and water to create a paste-like marinade.
Pat the short ribs dry with paper towels. Trim any excess fat if necessary.
Place the ribs in a resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your grill to medium-high heat (about 375°F to 400°F). Oil the grill grates lightly to prevent sticking.
Remove the ribs from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the short ribs on the preheated grill. Grill for 4-5 minutes on each side to achieve nice grill marks and caramelization.
Once both sides are seared, lower the heat to medium or move the ribs to an indirect heat zone. Close the grill lid and cook for another 30-35 minutes, flipping occasionally and checking for doneness.
The ribs are done when the internal temperature reaches 190°F, and they are tender but still holding together.
Remove the short ribs from the grill and let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Serve hot with your favorite side dishes, such as coleslaw, grilled vegetables, or cornbread, and enjoy!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 9574 mg | 416% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 100.5 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 296 mg | 23% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
