Short ribs are typically braised, but they also hold up beautifully over low heat on the grill--the technique is a real game-changer. So, too, is the lightly charred orange, peel and all: fragrant, fruity, and removed of most of its bitterness.
These charred very quickly on our small grill, which has inner/outer burners rather than left/right. It was difficult to do the first step of slow-cooking the meat before charring it. A large portion of our meat ended up charred, which was disappointing. The rest of it was super tasty, however. The spice rub was very good - and a lot hotter than I had imagined it would be. The cucumbers in the salad were a nice counter to that heat.
Love braised short ribs, so I decided to give this recipe a try. It was very simple to do the rub and throw them on the grill. All in all, they turned out great and I will make again - the meat pulls away from the bone as they cook and they slice up nicely. I did have a few issues - first, not all of my ribs were the same size, so a few were overcooked - and I pulled them all off at about 2 hrs and 10 minutes. So watch them closely and try and find nice even size short ribs. Everyone in the household gave it a thumbs up. (I didn't make the salad)
