Costillas cortas a la parrilla

Ingredientes

• 3 lbs boneless short ribs
• 3 tsp Diamond kosher salt ((1 tsp per pound of meat))
• Canola oil
• Pepper
• Smoked paprika ((dusting))

Preparación

1. 1

   Season early. Sprinkle on about 1 tsp of Diamond kosher salt per pound of short ribs, at least 24 hours before grilling and up to 48 hours. If you can't season early, then just season right before they hit the grill.

2. 2

   Preheat the grill to medium-high (350 to 400° F).

3. 3

   Clean and oil the grill grates using tongs and an oiled paper towel.

4. 4

   Before cooking, drizzle on a thin layer of canola oil and season with freshly ground pepper and a light dusting of smoked paprika or your favorite dry rub, if desired.

5. 5

   Grill the short ribs, turning every 2 minutes for even cooking until the internal temperature reaches a pull temperature of 125° F for medium-rare (to allow for 5° of carryover cooking).

6. 6

   Rest on a cutting board for 5 minutes before thinly slicing against the grain.

7. 7

   Enjoy with your favorite sauce, such as chimichurri.