How to Cook English Style Short Ribs on a Gas Grill

On this page (12 sections)

1. How do you cook English style short ribs on a gas grill?
2. How are English cut ribs different from thin short ribs?
3. What should you season the ribs with?
4. How do you set up indirect heat on a gas grill?
5. How long do English style short ribs take on a gas grill?
6. Should you wrap short ribs during the cook?
7. When should you sauce English cut ribs?
8. How do you rest and serve the ribs?
9. What grill tools help with thick short ribs?
10. Can you use another grill style for English cut ribs?
11. What are the common mistakes with English style short ribs?
12. Which gas grill method should you use?

Cook English style short ribs on a gas grill low and slow over indirect heat, then check tenderness with a thermometer and a probe. Their thick, single-bone cut needs more time than thin flanken strips.

Set the grill near 250°F to 275°F, keep the ribs away from the lit burner, and cook with the lid closed. Allow about 3 to 5 hours, then rest the ribs before serving.

How do you cook English style short ribs on a gas grill?

Set up indirect heat, season the ribs, and cook them covered until probe-tender. English cut ribs are cut into thick portions with one bone per piece, so they need a different approach from thin strips that cook quickly over high heat.

1. Preheat the grill to 250°F to 275°F with one burner on and the others off.
2. Trim loose pieces of fat, pat the ribs dry, and season all sides.
3. Put the ribs on the cool side of the grill, away from the flame.
4. Close the lid and maintain a steady temperature.
5. Start checking for tenderness after about 3 hours.
6. Rest the ribs for 15 to 20 minutes before serving.

If your grill has several burners, turn on one burner and place the ribs over an unlit area. On a two-burner grill, use one side for heat and the other for the meat.

For a broader overview of the method, see cooking beef ribs on a Weber gas grill. The same indirect-heat approach applies, but thick English cut ribs need time for the meat to soften.

How are English cut ribs different from thin short ribs?

English cut ribs are thick portions cut across the bone, while flanken ribs are thin strips cut across several bones. That thickness is why English cut ribs are better suited to a covered, low-temperature cook than a fast sear.

Ask your butcher for English cut beef short ribs, ideally with a similar thickness across the pieces. Uneven cuts can finish at different times, so check each piece separately.

Short ribs can vary in fat and meat thickness. Trim only large, loose pieces of surface fat, and leave the rest to render during cooking.

What should you season the ribs with?

A simple salt-and-pepper rub gives the beef room to shine. Season all sides evenly, then let the ribs sit while the grill heats.

For a basic rub, combine kosher salt, black pepper, garlic powder, and smoked paprika. Use just enough to coat the surface without burying the meat under a thick layer.

A dry surface helps seasoning stick. Pat the ribs dry before adding the rub, and avoid adding sugary sauce before the long cook because it can darken too quickly.

How do you set up indirect heat on a gas grill?

Light one burner and place the ribs over an unlit burner. The grill lid traps heat around the meat, while the ribs stay out of direct flame.

Preheat with the lid closed, then adjust the lit burner until the grill settles between 250°F and 275°F. A built-in gauge can help you track the grill's overall temperature, but it may not match the temperature beside the ribs.

Set a drip pan under the ribs if your grill layout allows it. Keep the pan clear of the flame and avoid blocking airflow around the burners.

A gas grill is the main tool for this recipe. If you want a separate smoker for long cooks, the Masterbuilt vertical smoker has four chrome racks and a push-button ignition.

This is a smoker, not a gas grill, so it won't replace the indirect setup described above. Choose it if you want a separate appliance for smoking larger batches.

How long do English style short ribs take on a gas grill?

Allow about 3 to 5 hours at 250°F to 275°F, then check each rib for tenderness. The time can shift with the cut's thickness, the grill's stability, and how often you open the lid.

Keep the lid closed as much as possible. Each opening releases heat and can extend the cook.

Begin checking after 3 hours. Insert a probe into the thickest meat, avoiding the bone; it should slide in with little resistance when the ribs are tender.

For more timing guidance, see how long ribs cook on a gas grill. Use it as a starting point, then follow the texture of your ribs.

Should you wrap short ribs during the cook?

Wrap the ribs only if the surface is dark enough and they need help finishing. Wrapping is optional, and it can soften the bark.

Use foil or butcher paper, adding a small splash of broth or water if you want more moisture inside the wrap. Return the ribs to indirect heat and continue cooking until tender.

Leave the ribs uncovered if the surface still needs color. If you wrap them, open the packet carefully because hot steam can escape.

When should you sauce English cut ribs?

Add barbecue sauce near the end, after the ribs are nearly tender. Most sauces contain sugar, which can burn if it sits over heat for hours.

Brush on a thin layer during the last 15 to 20 minutes. Keep the ribs over indirect heat and close the lid so the sauce can set without scorching.

For a browned finish, briefly move the ribs over direct heat, turning often. Stay beside the grill and pull them away as soon as the sauce starts to darken.

How do you rest and serve the ribs?

Rest the ribs for 15 to 20 minutes before cutting or serving. This gives the hot juices time to settle and makes the meat easier to handle.

Serve each rib whole or slice the meat across the grain after removing the bone. A sharp knife helps keep the pieces intact.

If the meat still feels firm, return it to indirect heat and check again later. Resting won't make undercooked connective tissue tender.

What grill tools help with thick short ribs?

A reliable thermometer and long-handled tongs make the cook easier to manage. A probe thermometer helps you track the meat, while tongs let you move ribs without piercing them.

For small cooking spaces, the Camco Kuuma Stow N Go 125 has a 125-square-inch cooking surface and a single burner. Compare Coleman portable grills for other compact outdoor options.

Its compact size may suit a small outdoor setup, though it leaves limited space for several thick ribs.

Check that your ribs fit with room for indirect heat before using a compact grill for this recipe. A full-size gas grill with separate heat zones is easier for cooking multiple thick pieces.

If you prefer charcoal, the Cuisinart Charcoal Grill has adjustable dual vents for temperature control and a 196-square-inch grate. Its tabletop size may work for a small batch.

This is a charcoal grill, so the burner setup differs from the gas method in this recipe. Use the vents to control heat and keep the ribs away from the coals.

Can you use another grill style for English cut ribs?

Yes, but keep the same principle: cook thick ribs with steady indirect heat until tender. A pellet grill or charcoal smoker can provide that covered, low-temperature environment.

For a different approach, read how to cook boneless ribs on a pellet grill at 250. Boneless ribs differ in shape, so use the tenderness check rather than copying their timing exactly.

A charcoal smoker uses a different fire setup. The guide to Weber Smokey Mountain ribs explains how to manage ribs in that cooker.

Precooked ribs need reheating rather than a long cook. For another precooked food, see precooked kielbasa on a pellet grill.

Follow how to heat precooked ribs on a Blackstone griddle if that's what you have.

What are the common mistakes with English style short ribs?

The main mistakes are using too much direct heat, relying only on time, and cutting the ribs before they rest. Thick pieces need gentle heat and a tenderness check.

• Keep the ribs on the cool side of the grill.
• Keep the lid closed to hold a steady temperature.
• Check the thickest meat with a probe, away from the bone.
• Add sauce near the end so it doesn't scorch.
• Rest the ribs before serving.

For a faster cook, learn how to grill short ribs on a gas grill. That method may suit thinner cuts better than thick English cut ribs.

Which gas grill method should you use?

For English style short ribs, choose indirect heat at 250°F to 275°F and cook until a probe slides into the meat easily. Start checking after 3 hours, and plan for a total cook of about 3 to 5 hours.

Use a covered pan or wrap only when the surface and cooking progress call for it. Choose a full-size gas grill for several thick ribs, and use a compact grill only when the pieces fit with room for indirect heat.

Frequently asked questions

How long do English style short ribs take on a gas grill?

Plan on about 3 to 5 hours at 250°F to 275°F, but the exact time depends on thickness, grill temperature, and the meat. Start checking tenderness after 3 hours.

They're ready when a probe slides into the thickest meat with little resistance, not just when the clock says so.

Should you grill English cut short ribs over direct heat?

Use indirect heat for most of the cook because English cut ribs are thick and need time for the connective tissue to soften. You can briefly brown the surface over direct heat at the end, but keep the ribs away from flames that could scorch the exterior before the center is tender.

What temperature should English style short ribs reach?

Use tenderness as the final check. A temperature around 195°F to 205°F is a useful range for collagen-rich ribs, but the number alone doesn't guarantee they're ready.

Insert a probe into the thickest meat without touching bone; it should slide in easily.

Should you wrap English style short ribs on a gas grill?

Wrapping is optional. If the surface has darkened and the ribs are cooking slowly, wrap them with a small splash of broth or water to help limit drying.

Leave them unwrapped if the bark is still forming, and keep the grill covered while you cook.