Grilled BBQ Short Ribs with Dry Rub

Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.

Rub all surfaces of meat generously with the dry mixture.

Place ribs in the prepared dish in a single layer.

Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

Preheat grill to medium indirect heat.

Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil.

Double-fold top and ends to seal packet, leaving room for heat circulation inside.

Repeat to make four packets.

Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet.

Brush ribs with 1/2 cup barbecue sauce.

Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

Serve with additional barbecue sauce as desired.