Ingredients:

  • 2 tablespoons (30ml) packed brown sugar
  • 1 tablespoon (15ml) smoked paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 tablespoon (15ml) onion powder
  • 1 teaspoon (5ml) chili powder
  • 1 teaspoon (5ml) ground black pepper
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) cayenne pepper (optional, for heat)
  • 1 teaspoon (5ml) dried thyme
  • 2.5-3 pounds (1.1-1.4kg) beef short ribs
  • 1 cup (240ml) BBQ sauce
  • ½ cup (120ml) beef broth

Instructions:

  1. In a large bowl, whisk together all dry rub ingredients until well combined.
  2. Pat the short ribs dry with paper towels. Generously coat all sides of the ribs with the prepared dry rub, pressing it into the meat.
  3. For deeper flavor, wrap the ribs tightly in plastic wrap and refrigerate for 2-4 hours, or ideally, overnight.
  4. Preheat the oven to 300°F (150°C).
  5. Place a wire rack or foil-wrapped balls in the bottom of a large baking dish. Pour beef broth or water into the bottom of the dish.
  6. Place the rubbed ribs bone-side down on the rack in a single layer (avoid overcrowding – use two pans if necessary).
  7. Cover the baking dish tightly with aluminum foil. Bake for 2.5 hours.
  8. Remove the foil and brush the ribs generously with your favorite BBQ sauce.
  9. Return the ribs to the oven, uncovered, and bake for another 30 minutes. The sauce should caramelize and thicken, becoming slightly sticky.
  10. Remove the ribs from the oven and let them rest for 5-10 minutes before serving. Slice between the bones and serve with extra BBQ sauce.