Ingredients

• 1 tablespoon packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 4 pounds beef short ribs , bone-in
• Reynolds Wrap® Heavy Duty Aluminum Foil
• 0.5 cups barbecue sauce , plus additional for serving

Instructions

1. 1 Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
2. 2 Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
3. 3 Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
4. 4 Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
5. 5 Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
6. 6 Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
7. 7 Brush ribs with about 1/2 cup barbecue sauce.
8. 8 Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
9. 9 Serve with additional barbecue sauce as desired.

Nutrition per serving