Mesquite Lime Smoked Short Ribs

Smoky with a tangy, citrusy twist, these tasty short ribs are a grilling game changer. Marinated in a combo of McCormick® Grill Mates® Mesquite Marinade Mix, lime juice, and agave, ribs serve up tender on the inside, with a crispy, charred bark on the outside.
3hr 30m

Servings: 5


  • Short Ribs
  • 1 package McCormick® Grill Mates® Mesquite Marinade
  • 1/3 cup fresh lime juice
  • 3 tablespoons agave nectar
  • 2 tablespoons oil
  • 3 pounds bone-in beef short ribs, about 5 short ribs
  • 1 cup water
  • Finishing Sauce
  • 2 tablespoons BBQ Sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave nectar
  • 1 tablespoon finely chopped fresh cilantro


  • 1 For the Short Ribs, whisk Marinade Mix, lime juice, agave nectar and oil in small bowl. Place short ribs in large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 8 hours, or overnight.
  • 2 Preheat smoker to 250°F according to manufacturer’s directions, using your favorite hardwood, such as mesquite, pecan or hickory.
  • 3 Place short ribs, bone side down, on smoker grate. Smoke short ribs about 1 hour and 15 minutes or until crisp bark (or crust) forms over surface of meat. (Do not open the smoker until ready to check for doneness!)
  • 4 Remove short ribs from smoker. Place in deep foil pan and add 1 cup of water. Cover pan with foil. Smoke 2 hours longer or until meat is very tender and internal temperature reaches about 203 to 205°F. Remove from smoker.
  • 5 For the Finishing Sauce, mix BBQ sauce, lime juice, agave nectar and cilantro in small bowl. Drizzle short ribs with sauce and serve immediately.

    Test Kitchen Tips: • Shred meat from short ribs and serve in warm flour tortillas with desired toppings.
    • Try this marinade and finishing sauce with flank steak or ribeye in place of the short ribs. Marinade about 1 hour and grill to desired doneness, then drizzle with finishing sauce to serve.

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