Hi All,

I normally do beef fibs on the grill and short ribs in a slow cooker.  This year I got a ton of short ribs and wanted to do them on the grill.  The 3-2-1 method.  What's a good dry rub?  Also, should I wrap in foil or can I use an aluminum pan with foil seal?  This will be on a weber charcoil grill.

Thanks

Set up the kettle for indirect heat, throw on some chunks of smoke wood (I really like hickory) and go for it.  

3-2-1 @ 225 is great...I've been doing this for my full spare ribs and the family loves it.  

I make my own rub...it's slightly different every time, however, it's mainly kosher salt, fresh cracked black pepper, granulated garlic, granulated  onion, paprika(mainly for color), cayenne pepper to taste.

Thanks,

That's a go then.

ALSO!

I have a bunch of chicken leg quarters...

Was going to marinate tonight in italian dressing then grill tomorrow and finish with BBQ sauce... Time and temp preferences?

Suggest:

Beef Short Ribs