Grilled Short Ribs

Hello Alton

Templeton Hills Grilled Short Ribs

with espresso rub and port reduction bbq sauce

Short ribs are a great piece of meat that is usually braised. Not often thought of as summer time fare, short ribs are also wonderful when grilled.

4-5 pounds of short ribs, feed 3-4 people

Espresso Rub
1/4 cup finely ground espresso beans
2 teaspoons finely grated lemon zest
3 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon ground coriander
2 teaspoons coarsely ground black pepper
1 teaspoon ground chipotle chile

Mix all ingredients in a small bowl. This will make about 1/2 cup of rub, enough for multiple uses. I store this for 6 months in the freezer in a small glass jar. Remove meat from fridge, coat all sides evenly with rub. Then set meat on counter and allow to come to room temperature.

Start grill about 15-20 minutes prior to use, longer if you are not using gas. Sear both sides of meat, each for about 2 minutes. Then turn off one burner (or move all coals to one side). Place meat on side of grill without any heat source under them. Grill, turning once until a meat thermometer reads 120-130 degrees, about 15-20 minutes. Remove from grill, cover with foil and let meat rest for 15 minutes.

While meat is resting make the following BBQ sauce. You can make this ahead of time and reheat it just prior to using.
Port Reduction BBQ Sauce
1 cup Port wine
1/4 cup brown sugar (add more for a sweeter sauce)
1/2 cup ketchup
1 teaspoon espresso rub

Place wine in a heavy pot and bring to a boil. Reduce heat to simmer and cook until the wine is reduced by half. Add ketchup, brown sugar and espresso rub. Stir to combine. Reduce sauce further if you want a thicker sauce.

Serve meat with sauce on the side for individuals to help themselves.