These beef short ribs are slow cooked to bring out their rich flavor and basted with both barbecue and Decatur White Sauce while grilling. The combination of the two sauces is a slather sent straight from the angels. When cooked slowly, the beef ribs have a flavor that’s hard to beat. The secret is cooking at a low temperature for three hours or more. Like chicken, it’s better to bake these in advance and have them ready whenever the grill is. It’s the perfect thing for a beach party or pool picnic. Get ready for a dad gum flavor explosion.
This rib supper is complete with asparagus, seasoned rice, Decatur White Sauce, and ciabatta bread. You can’t miss. Consider serving it with Ma Roux’s Macaroni and Cheese and Cornbread if you want to put it over the top. The bone in these short ribs is what starts leaking flavor after a few hours. We saved the drippings from the baking sheet to use later in a dark gravy. I know, right? Save the bones for the dogs. Each piece has three separate rib pieces cut sideways. Your pet will enjoy finding the meat in between each one if you haven’t gotten to it already like some kind of human cheese grater.
Don’t be afraid to pour the Decatur White Sauce all over your plate if you’re the saucy type. It’s a mayonnaise-vinegar concoction that will make you forget you ever heard of regular barbecue sauce. It’s also perfect as a dipping sauce for anything that likes to get dipped. The vinegar and the horse radish blend well with the flavor of the meat and turn everything into a brown slime. It’s so perfect. After this, head over the Decatur White Sauce recipe.
These ribs were covered in Carolina barbecue sauce and we saved the Decatur White Sauce as a dip. It tastes better with the two sauces combined on the ribs, but you need to know your audience.
Barbecue Beef Short Ribs
- 2 lbs beef short ribs, trayed
- 1 small onion, sliced
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 Tablespoon Badia all purpose seasoning
- Carolina barbecue sauce
- Decatur White Sauce
- Cover ribs with seasonings on both sides
- Place in a shallow baking dish
- Cover with sliced onions and aluminum foil
- Back on 200 for three hours
- Heat grill to medium high
- Slather ribs with Carolina barbecue sauce and Decatur White Sauce
- Grill on both sides for two minutes
Keep brushing on layers while it grills, but be quick. You don’t want to overcook the ribs after you’ve taken such time to make sure they’re moist.
While this is one of our favorite ways to cook ribs, Cousin Eli’s recipe is no slouch either. Keep an eye out for it in upcoming Nail Travels articles.