Hey Grill Hey Sweet Rub Recipe

I think short ribs are the ultimate comfort food for a cozy night in. Looking for the ultimate comfort food that’s easy enough for a weekend but feels like a special occasion? These Smoky Chipotle Honey Glazed Beef Short Ribs are exactly that. We’re taking a classic low-and-slow cooking method and elevating it with our custom hey grill hey sweet rub recipe, which provides the perfect balance of savory spice and smoky sweetness. The secret is a simple dry brine followed by a slow braise, resulting in fork-tender meat that practically melts off the bone. Finish with a sticky chipotle honey glaze, and you have a recipe that will become an instant family favorite.

Ingredients

This recipe starts with the perfect balance of spices in our signature hey grill hey sweet rub recipe, which gives these short ribs a rich, savory crust. We’re also including notes on a few key ingredients below to ensure you have everything you need for the braising liquid and glaze.

• 60 g (1/4 cup) light brown sugar, packed: This is the foundation of the sweet rub, providing caramel notes and helping to create that beautiful crust or bark when seared. Ensure it’s firmly packed into the measuring cup for consistency and sweetness level. For a slightly less sweet rub, you can reduce this amount by a tablespoon.
• 30 g (2 tablespoons) smoked paprika: This ingredient is key to achieving that deep, smoky flavor without needing a smoker. Choose high-quality smoked paprika for the best results, as it forms the base of the rub’s savory character. Do not substitute with regular sweet paprika, which lacks the essential smoky notes.
• 15 g (1 tablespoon) garlic powder: Adds a classic aromatic depth to the sweet rub and complements the savory flavors of the beef. Use powder, not granules, to ensure it incorporates smoothly without clumping. Pairing it with onion powder provides a balanced base flavor for the short ribs.
• 15 g (1 tablespoon) onion powder: Works with the garlic powder to provide a savory, fundamental flavor profile to the sweet rub. Like garlic powder, use the fine powder to avoid a grainy texture on the finished ribs.
• 15 g (1 tablespoon) chili powder: Provides mild heat and a hint of earthy spice to the rub, enhancing the complexity of the short ribs. Be careful with different brands of chili powder, as some can be spicier than others. This ingredient helps create a robust, savory flavor profile, balancing the sweetness from the brown sugar.
• 10 g (2 teaspoons) fine sea salt: Essential for seasoning and acting as a dry brine, helping to tenderize the meat and draw out moisture to form a crust. Use fine sea salt for better absorption and more even distribution in the rub mixture. Adjust the salt level to your preference, but this amount ensures a well-seasoned result.
• 5 g (1 teaspoon) black pepper, freshly ground: Adds a sharp, pungent kick to contrast the sweet and smoky elements of the rub. Always use freshly ground pepper for a stronger, more aromatic flavor profile.
• 2.5 g (1/2 teaspoon) cayenne pepper (optional): A small amount of cayenne adds a subtle kick of heat, creating a more dynamic flavor profile. Feel free to omit this for a less spicy version, or increase it slightly if you prefer extra heat.
• 1.5 kg (3.3 lbs) boneless beef short ribs, trimmed of excess fat: Boneless short ribs are easier to handle and cut for serving, and absorb flavor readily. Look for well-marbled pieces of short ribs, as the fat will render down during braising, making them incredibly tender. Trim off any large, silver skin pieces or excessive exterior fat before seasoning.
• 120 ml (1/2 cup) honey: The core of the glaze, providing sweetness and a sticky texture that caramelizes under heat. Use high-quality honey for the best flavor, such as clover or wildflower honey. This ingredient will create a glossy finish and balance the heat from the chipotle.
• 60 ml (1/4 cup) apple cider vinegar: Adds essential acidity to balance the sweetness of the honey and cut through the richness of the beef. Do not substitute with white vinegar, which can be too harsh.
• 15 g (1 tablespoon) chipotle powder: Provides a smoky, medium heat and deep color to the glaze. Chipotle powder comes from dried, smoked jalapeños, so it delivers both heat and smokiness. It’s distinct from chili powder and essential for the flavor profile of this glaze.
• 5 g (1 teaspoon) light brown sugar, packed: Added to the glaze for extra sweetness and depth of flavor. It helps create a thicker, more syrupy glaze when combined with the honey and heat.
• 120 ml (1/2 cup) halal-certified beef broth or vegetable broth: The braising liquid adds moisture and a rich, savory base to the short ribs as they cook low and slow. Choose high-quality broth for the best flavor; ensure it is halal certified if needed. You can substitute water in a pinch, but broth enhances the richness.
• 15 ml (1 tablespoon) toasted sesame seeds: Used for garnish to add a nutty aroma and contrasting texture to the finished dish. Be sure to toast them lightly in a dry pan beforehand to maximize their flavor.
• 15 g (1/4 cup) fresh cilantro, finely chopped: Provides a fresh, vibrant, herbaceous finish and a pop of green color against the deep amber ribs. If cilantro isn’t your preference, finely chopped scallions make a good alternative garnish.

Instructions

Here’s how to create these high-protein, family-friendly short ribs for your next dinner.

1. Mix the sweet rub ingredients: In a small bowl, combine the light brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper (if using). Whisk thoroughly until all the spices are evenly distributed and no clumps of brown sugar remain, creating a powerful hey grill hey sweet rub recipe for your ribs. Set the prepared rub aside.
2. Dry brine the short ribs: Pat the boneless beef short ribs completely dry using paper towels; this is essential for achieving a good sear later. Generously coat all sides of the short ribs with the prepared hey grill hey sweet rub recipe, pressing gently to ensure the rub adheres well to the meat surface. Place the seasoned ribs on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours or preferably overnight (up to 12 hours) to allow the rub to penetrate and dry brine the meat.
3. Sear the seasoned ribs: Preheat a large Dutch oven or oven-safe pot over medium-high heat with a little oil. Sear the seasoned short ribs on all sides until deeply browned and caramelized, about 3-4 minutes per side; work in batches if necessary to avoid crowding the pot. Remove the ribs from the pot and set aside on a plate.
4. Braise until fork-tender: Preheat your oven to 160°C (325°F). Return the seared ribs to the Dutch oven. Pour in 240 ml (1 cup) of halal-certified beef broth or water, ensuring the liquid comes about a third of the way up the sides of the ribs. Cover the Dutch oven tightly with its lid and braise in the preheated oven for 2.5 to 3 hours, or until the ribs are easily pierced with a fork and fork-tender. I’ve found that using high-quality halal-certified beef broth really makes a difference here compared to plain water, especially when enhancing the flavor profile created by the hey grill hey sweet rub recipe.
5. Prepare the smoky chipotle honey glaze: While the ribs braise, combine the honey, apple cider vinegar, chipotle powder, light brown sugar, and 120 ml (1/2 cup) halal-certified beef broth in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, for 10-15 minutes. Continue cooking until the glaze has thickened slightly to a syrupy consistency that coats the back of a spoon; if it looks too thin, continue simmering for another 5 minutes to reduce.
6. Glaze and caramelize: Carefully remove the Dutch oven from the oven and transfer the tender short ribs to a clean baking sheet lined with parchment paper. Discard any remaining braising liquid and increase oven temperature to 200°C (400°F). Generously brush the prepared smoky chipotle honey glaze over all surfaces of the short ribs and bake for 10-15 minutes, or until the glaze is bubbling, sticky, and slightly caramelized.
7. Rest and serve: Remove the glazed short ribs from the oven and let them rest for 5-10 minutes before serving; this allows the juices to redistribute and the glaze to set. Arrange the glossy ribs on a plate, drizzle with any remaining warm glaze, and sprinkle generously with toasted sesame seeds and fresh cilantro. Serve immediately with a side of mashed potatoes or rice to soak up the extra glaze.

Tips for Ultra-Tender Short Ribs

• Don’t skip the dry brine. Refrigerating the short ribs uncovered for at least 2 hours (or overnight) draws moisture to the surface and creates a superior crust. It also helps the salt and spices penetrate deep into the meat for superior flavor.
• Sear for flavor, braise for tenderness. The high-heat sear develops a rich, complex flavor (Maillard reaction), while the low-and-slow braising process breaks down the connective tissue for maximum tenderness.
• Keep the temperature low and slow. Braising at a lower temperature (160°C/325°F) for a longer time ensures the short ribs become exceptionally tender without drying out.
• Resting is essential. After braising and glazing, let the short ribs rest for 5-10 minutes before cutting and serving to keep the meat incredibly juicy.

Serving Suggestions and Pairings

• Mashed Potatoes or Rice: A classic pairing, a creamy side like garlic mashed potatoes or fluffy rice is perfect for soaking up the extra glaze and juices.
• Creamy Polenta or Grits: For a rich and comforting southern twist, serve these short ribs over smooth, cheesy polenta or grits.
• Crisp Green Salad: To cut through the richness of the meat, serve with a simple side salad tossed with a light vinaigrette.
• Roasted Vegetables: Roasted carrots or broccoli florets complement the smoky sweetness of the glaze.

Make-Ahead and Storage

• Make ahead: Braised short ribs actually taste better the next day, once the flavors have had time to fully meld. Prepare steps 1-4, cool, and refrigerate in the braising liquid. Reheat gently and finish with the glaze (steps 5-7) before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Freeze fully cooked short ribs (without the glaze finish) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. I always make a double batch on Sunday night; it’s one of my favorite high-protein meals to have ready for easy dinner ideas during the busy week.

FAQs

Can I use bone-in short ribs for this recipe?

Yes, bone-in short ribs will provide even more flavor to the braising liquid; just be aware that the cook time might be slightly longer, and the yield of meat will be less per piece.

What is the difference between a dry brine and a wet brine?

A dry brine simply uses salt and spices (like our hey grill hey sweet rub recipe) on the surface of the meat to draw out moisture and create a better sear. A wet brine involves submerging the meat in a saltwater solution.

Can I prepare this recipe in a slow cooker?

Yes, sear the ribs first, then braise them in the slow cooker on low for 6-8 hours. Finish by glazing them in a separate hot oven to get that sticky crust.

Can I substitute the honey?

You can substitute maple syrup or agave nectar, but honey provides the best classic caramelization and flavor profile for this recipe.

Is the hey grill hey sweet rub recipe just for beef?

Absolutely not. This rub is incredibly versatile and works wonderfully on chicken or firm vegetables like butternut squash. I’ve even tried it on roasted potatoes for a quick side dish, and it was a hit.

What if my glaze isn’t thickening properly?

Simmer the glaze for longer, stirring frequently, until it coats the back of a spoon. If necessary, mix a teaspoon of cornstarch with cold water and add it slowly to the simmering glaze to thicken it quickly.

Conclusion

These Smoky Chipotle Honey Glazed Short Ribs deliver exceptional flavor, thanks to simple braising techniques and our versatile hey grill hey sweet rub recipe. Save this recipe to your easy meal prep board on Pinterest for your next family dinner.

hey grill hey sweet rub recipe

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• Author: Elina Mirkle
• Total Time: 225 minutes
• Yield: 6 servings 1x
• Diet: general

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Description

These smoky chipotle honey glazed beef short ribs are a comforting, special occasion meal that combines a low-and-slow braising method with a sweet and savory spice rub and sticky chipotle honey glaze.

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Ingredients

Scale 1x2x3x

• For the Sweet Rub:
• 1/4 cup light brown sugar, packed
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• For the Short Ribs and Braising:
• 3.3 lbs boneless beef short ribs, trimmed
• 1.5 cups beef or vegetable broth
• For the Glaze and Garnish:
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1 tablespoon chipotle powder
• 1 teaspoon light brown sugar, packed
• 1 tablespoon toasted sesame seeds
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Prepare Sweet Rub: In a small bowl, combine all sweet rub ingredients and whisk thoroughly until evenly distributed.
2. Dry Brine Short Ribs: Pat the short ribs completely dry with paper towels. Generously coat all sides with the prepared rub and refrigerate, uncovered, for at least 2 hours or up to 12 hours.
3. Sear Ribs: Preheat a Dutch oven over medium-high heat with a little oil. Sear the seasoned short ribs on all sides until deeply browned and caramelized, working in batches if necessary. Remove the ribs and set aside.
4. Braise Short Ribs: Preheat oven to 325°F (160°C). Return seared ribs to the Dutch oven. Pour in 1 cup of beef broth, cover tightly with the lid, and braise in the preheated oven for 2.5 to 3 hours, or until fork-tender.
5. Prepare Chipotle Glaze: While ribs braise, combine honey, apple cider vinegar, chipotle powder, light brown sugar, and 1/2 cup beef broth in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 10-15 minutes until slightly thickened and syrupy.
6. Glaze and Caramelize: Carefully remove the tender short ribs from the Dutch oven and place them on a clean, parchment-lined baking sheet. Discard the braising liquid from the pot. Increase oven temperature to 400°F (200°C). Brush the smoky chipotle honey glaze generously over all surfaces of the ribs. Bake for 10-15 minutes until the glaze is bubbling, sticky, and slightly caramelized.
7. Rest and Serve: Remove the glazed short ribs from the oven and let them rest for 5-10 minutes before serving. Drizzle with any remaining glaze and sprinkle generously with toasted sesame seeds and fresh cilantro.

Notes

Do not skip the dry brine, as it helps create a superior crust and penetrates flavors deep into the meat. Resting the ribs for 5-10 minutes after braising and glazing ensures the meat remains juicy. For braising, keeping the temperature low and slow ensures maximum tenderness without drying out the meat.

• Prep Time: 30 minutes
• Cook Time: 195 minutes
• Category: main dish
• Method: braise
• Cuisine: american

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 25 g
• Sodium: 600 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 50 g
• Cholesterol: 100 mg

Keywords: short ribs, beef, braised, smoky, chipotle, honey glaze, comfort food, main dish, american, bbq