Pat beef short ribs completely dry with paper towels to ensure proper seasoning adhesion and browning. Combine all dry rub ingredients—smoked paprika, brown sugar, garlic powder, onion powder, black pepper, kosher salt, cayenne, dry mustard, and ground cumin—in a small bowl and mix thoroughly.

Massage the dry rub generously over every surface of the smoky grilled beef, pressing seasoning into crevices and covering both sides evenly. Allow ribs to sit at room temperature for 10 minutes before grilling to promote even cooking throughout.

Preheat your grill to medium-high heat (approximately 400°F), then reduce to medium (350°F) once ribs are placed on grates. Cook for 30 minutes, turning every 10 minutes to prevent charring while building a flavorful crust.

While ribs cook, whisk together beef broth, apple cider vinegar, Worcestershire sauce, olive oil, and liquid smoke in a measuring cup. During the final 45 minutes, begin mopping this sauce onto the juicy smoky tailgate grilled beef ribs recipe every 15 minutes, building layers of flavor and keeping meat incredibly moist.

Cook for an additional 45 minutes, mopping every 15 minutes, until the internal temperature reaches 190°F in the thickest section. The meat should pull back from bones and offer slight resistance when pierced with a fork.

Transfer ribs to a cutting board and tent loosely with aluminum foil for 5 minutes to allow juices to redistribute throughout the meat. This critical resting period prevents dryness and ensures maximum tenderness in every bite.