Mastering Bbq Ribs On Your Gas Grill

Cooking BBQ ribs on a gas grill is a great alternative to using charcoal. It's important to remember that gas grills tend to be better for hot and fast cooking, so you'll need a few tricks to turn your ribs into tender, smoky barbecue.

Firstly, make sure your grill is large enough to fit the rack of ribs on one side, leaving space on the other. You'll also need to trim the ribs and apply a rub before you start cooking.

When it comes to cooking, remember that low and slow is the secret to achieving tender ribs. You'll want to grill the ribs over a medium-low heat for about 1-2 hours, or until the internal temperature reaches 145-190°F. It's best to use indirect heat when grilling ribs, which means placing them away from direct flames to prevent burning or drying out.

Finally, once the ribs are tender, brush them with barbecue sauce or a vinegar-based mop and grill over medium direct heat until glazed.

Trimming and seasoning the ribs

Firstly, turn the ribs bone-side up and use a slim knife to carefully loosen and remove the thin membrane that encases the bones. This step ensures that the ribs are easier to eat and more tender.

Next, it's time to season the ribs generously. You can use a store-bought dry rub or make your own mixture. A simple yet effective combination includes salt, pepper, and brown sugar. Alternatively, you can experiment with spices like cayenne, smoked paprika, mustard powder, garlic powder, onion powder, and black pepper. Apply the rub evenly over both sides of the ribs, gently rubbing and pressing it into the meat. You can cut the rack of ribs in half to make it easier to handle during grilling.

After seasoning, cover the ribs and let them sit in the refrigerator for several hours or even overnight. This allows the flavours to penetrate the meat, enhancing the taste. If you're short on time, aim for at least 10-20 minutes of resting time before placing the ribs on the grill.

When you're ready to cook, preheat your gas grill to a temperature of around 300°F. Ensure your propane tank is full, as you'll be cooking the ribs low and slow for the best results.

Cooking the ribs

The key to cooking ribs on a gas grill is to cook them low and slow. This will ensure that the ribs are tender. You should allow around 3.5 hours for this process, though the exact time will depend on the number of racks you are cooking, your grill's ability to maintain a steady temperature, and the "meatiness" of the ribs.

You will need to run your grill at two different temperatures. Start at 255°F and then increase to 285°F after you wrap the ribs. You can use either aluminium foil or butcher paper to wrap them. This is imperative when making BBQ ribs on the grill as it helps them cook faster and breaks down the connective tissue.

First, trim the ribs and then season them with a spice mix. You can make your own spice rub or use a store-bought option.

Next, place the ribs on the grill. You will need to use indirect heat to prevent the ribs from drying out or overcooking. The goal is to hit temperatures of up to 375°F/190°C. If your grill has burners running front to back, you will need to use one of the burners on either end. Place the ribs on the grate to the right of the hot burner. If your rack of ribs is short enough, you can place it parallel to the burners. Otherwise, you might need to place it diagonally, in which case you will need to rotate the rack occasionally to ensure even cooking.

Place the ribs bone-side down on the grill, close the lid, and adjust the grill until it holds a temperature of 300°F/150°C. Let the ribs cook for 30 minutes without opening the lid.

After 30 minutes, check that the ribs are browned on all sides. If they appear raw on the surface, continue grilling for another 10-15 minutes. If they are browned, move on to the next step.

This next step will make the ribs tender. Tightly wrap the ribs in foil, retaining as much juice inside the packet as possible. Place the wrapped ribs back on the grill in the indirect grilling space. Close the lid and increase the grill temperature to around 375°F/190°C. The juice inside the packet will boil at this temperature, tenderising the ribs and cooking them quickly.

After 30 minutes, turn down the heat and unwrap the ribs. They should be mostly cooked and will be more flexible. If you open the foil and the ribs are not browned completely, close the foil and continue grilling for another 10-15 minutes.

Once the ribs are ready, set your grill temperature to around 250°F/120°C, but definitely not more than 265°F/130°C (the burning temperature of sugar). Place the ribs back in the same place to finish cooking.

Brush the ribs with barbecue sauce and place them back on the grill. It is best to sauce one side of the ribs, close the lid, and cook for 5 minutes. Then open the lid, flip the ribs, and sauce the other side. Continue doing this for 30 minutes, and you will have a heavy coating of barbecue sauce.

Finally, remove the ribs from the grill, cut them into portions, and serve.

Wrapping the ribs in foil

There are a few guidelines for when to wrap the ribs. One method is to use a meat thermometer to check the internal temperature of the ribs. When the temperature reaches 160°F-165°F, it's a good time to wrap the ribs. Another method is to go by a visual inspection. Look out for some rib bones starting to peek out from the side, and the ribs turning a nice bright red or mahogany colour. This usually happens after about two hours on the grill.

To wrap the ribs, you can use either aluminium foil or butcher paper. Before sealing the ribs inside the wrapping, add a couple of tablespoons of a juice and vinegar mixture to help tenderise them. If you like sweeter ribs, you can also add some butter, honey, and brown sugar to the wrapped ribs.

Place the wrapped ribs back on the grill over indirect heat and close the lid. Allow the ribs to cook for about one hour. After this, unwrap the ribs and return them to the grill over indirect heat. Then, glaze them with your favourite barbecue sauce and let the sauce set for 20-30 minutes.

Glazing the ribs

Step Four: Glazing the Ribs

Brush the ribs on both sides with barbecue sauce or a mixture of vinegar and honey. You can also use a vinegar-based mop. Grill the ribs, turning them and basting them again frequently, until they’re glazed and browned. Lower the heat if you get flare-ups.

Step Five: Carving and Serving

Let the ribs rest for 5 to 10 minutes. Turn them bone-side up and cut between each bone to separate them. Serve with extra sauce on the side, although the ribs will probably be perfectly juicy and flavourful just as they are.

Tips for Glazing

• You don't need to use a lot of barbecue sauce; a good sticky rib can be achieved with multiple coats of sauce.
• Sauce one side of the ribs, close the lid, and cook for 5 minutes.
• Then open the lid, flip the ribs, and sauce the other side.
• Continue doing this for 30 minutes, and you will have a heavy coating of barbecue sauce.
• Five minutes after you put on the last coat (with at least two coats per side), remove the ribs from the grill.
• If you don't have barbecue sauce, you can substitute with vinegar, honey, orange juice, pineapple juice, stock, broth, beer mixed with sugar, soda, or even water.

Cutting and serving the ribs

Once your ribs are cooked, you'll want to let the meat rest for a few minutes before cutting and serving.

When it comes to cutting the ribs, you'll want to use a sharp knife to carefully cut between the bones. If you've cooked the ribs properly, the meat should slide off the bone.

As for serving, ribs are typically served with barbecue sauce on the side, but they may be saucy already if you've glazed them during the final stage of grilling. You can also serve them with sides such as macaroni and cheese, coleslaw, cornbread, or baked beans.

Frequently asked questions