Okay, this is it. I think anyone can make excellent ribs on a gas grill using these steps.
Preparing the rack
Rinse ribs and pat dry with paper towels
Remove the membrane from the back by loosening an end and gripping with a paper towel, then pulling hard (there are videos on you tube showing how to do this).
Coat the rack well with rub, on both sides. More is better, and too much is just right!
Preparing the grill
Turn on the first burner to low. If you have more than 4 burners, turn on the first two.
Using a digital thermometer, get the grill to anywhere from 225* to 260*.
Put a water pan on top of the flavor bars on the cool side, put a couple cups of water in it.
Fill a ball of aluminum foil, or a small aluminum loaf pan, with wood chips. It doesn't matter what kind, hickory, apple, etc, all are good.
Put the foil directly on whatever is over the flames on the hot side; flavor bars, whatever is there.
Cooking the ribs
Put the ribs on the cool side of the grill, over the water pan, running side to side.
Shut the lid, and let the temp get back up to 225-260*. Make the necessary adjustments to the gas. 225* will take longer, 260* will be done sooner, but the ribs will be great either way. (I used to do mine at 225*, now I do them at 240*. No difference.)
At about the 2 1/2 to 3 hour mark, rotate the ribs, so that the end that was nearer to the heat is now farther.
Figure St Louis cut will take 5 hours or more. Start checking at the 5 hour mark. They will be done when the ends of the bones become exposed as the meat shrinks, and when you pick up the rack from the middle with a set of tongs, the top will start to crack.
Brush some sauce on the meat side of the rack, turn it rib side up and let the sugars in the sauce caramelize for about 10 minutes or so.
That's it, your ribs are done!
Some notes:
When the smoke is done, it's done. Ribs only pick up the smoke flavor for the first hour or so.
When the water evaporates, it's done, there' s no need to refill it.
Gas grill ribs don't get really dark, they get a nice deep mahogany color. They still taste great.
You can get them "falling off the bone", or you can get them to where they "tug off the bone". Both are great, the only thing you don't want is tough. Time is the remedy for toughness. You can't hurry ribs, you just have to wait. When the bones pull away and the rack cracks when you bounce it, they're done.
Preparing the rack
Rinse ribs and pat dry with paper towels
Remove the membrane from the back by loosening an end and gripping with a paper towel, then pulling hard (there are videos on you tube showing how to do this).
Coat the rack well with rub, on both sides. More is better, and too much is just right!
Preparing the grill
Turn on the first burner to low. If you have more than 4 burners, turn on the first two.
Using a digital thermometer, get the grill to anywhere from 225* to 260*.
Put a water pan on top of the flavor bars on the cool side, put a couple cups of water in it.
Fill a ball of aluminum foil, or a small aluminum loaf pan, with wood chips. It doesn't matter what kind, hickory, apple, etc, all are good.
Put the foil directly on whatever is over the flames on the hot side; flavor bars, whatever is there.
Cooking the ribs
Put the ribs on the cool side of the grill, over the water pan, running side to side.
Shut the lid, and let the temp get back up to 225-260*. Make the necessary adjustments to the gas. 225* will take longer, 260* will be done sooner, but the ribs will be great either way. (I used to do mine at 225*, now I do them at 240*. No difference.)
At about the 2 1/2 to 3 hour mark, rotate the ribs, so that the end that was nearer to the heat is now farther.
Figure St Louis cut will take 5 hours or more. Start checking at the 5 hour mark. They will be done when the ends of the bones become exposed as the meat shrinks, and when you pick up the rack from the middle with a set of tongs, the top will start to crack.
Brush some sauce on the meat side of the rack, turn it rib side up and let the sugars in the sauce caramelize for about 10 minutes or so.
That's it, your ribs are done!
Some notes:
When the smoke is done, it's done. Ribs only pick up the smoke flavor for the first hour or so.
When the water evaporates, it's done, there' s no need to refill it.
Gas grill ribs don't get really dark, they get a nice deep mahogany color. They still taste great.
You can get them "falling off the bone", or you can get them to where they "tug off the bone". Both are great, the only thing you don't want is tough. Time is the remedy for toughness. You can't hurry ribs, you just have to wait. When the bones pull away and the rack cracks when you bounce it, they're done.
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