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5 minutes
10 minutes
15 minutes
- 6 pounds beef short ribs
- 1 cup coarse salt, or as needed
- 6 medium limes, cut in wedges
- Get your outdoor grill ready by preheating it to medium-high heat and giving the grate a light coating of oil.
- Generously season ribs with salt.
- Grill until meat is tender and separates easily from the bone, about 5 to 7 minutes per side, and reaches an internal temperature of 130°F (54°C) when checked with an instant-read thermometer.
- Place the ribs onto a generous glass serving dish and drizzle with fresh lime juice. Serve right away to experience the burst of flavors.
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