Cross-cut beef short ribs, steady coals, and salt—little else is needed. Slow cooking over the bone renders the fat while the meaty side finishes browned and juicy. Straightforward, substantial grilling made to arrive smoking at the center of the table.
Light the charcoal and let it develop into coals for about 25 minutes, until they are red inside, coated with a light gray ash, and no longer producing sustained high flames. Spread them out to create steady medium heat beneath the grill.
While the coals develop, thoroughly pat the short ribs dry with paper towels and season the meaty side evenly with the Maras salt. The surface should be dry and evenly seasoned, with no oil or marinade masking the flavor of the beef.
Place the ribs on the grill bone-side down and cook for 22–25 minutes over medium heat without moving them unnecessarily. Keep the coals free of prolonged direct flames; by the end of this stage the fat should be gently sizzling and the meat beginning to pull back from the bone at the edges.
Turn the ribs over and cook on the meaty side for
Turn what you find into an experience you can actually bring to your kitchen.
Rest the ribs for 5 minutes on a cutting board, then slice between the bones. Serve immediately: they should be juicy inside, with rendered fat and a toasted surface that gives a slight crust when bitten. And that’s it—coals, beef, and salt; when those three are right, there is not much else to say.
