My friends Ryan and Melissa have been promoting my site to all of their friends and have helped increase my readership. So in return, I decided to cook them dinner. I asked Ryan what he wanted and without hesitation he said ribs. This worked perfectly as I have been getting a lot of emails about cooking ribs on a gas grill. I have smoked ribs many times and posted about them a couple of times, but I have always cooked them on the smoker. I love my charcoal/wood smoker (Old Bessie), but I also love my new gas grill (Weber). I know its not a creative name, but a grill by any other name is just a grill. So with the help of Weber, I am going to tackle ribs on a gas grill.
Ready to eat
Cooking them over indirect heat is the key. Ribs shed a lot of grease when cooked, so if you cook them over direct heat they will definitely burn. Burned ribs are a no-no. Weber told me so.
The first step is to rinse the ribs. Once they are rinsed remove the silver skin from the ribs and rinse again. The easiest way to remove the silver skin is to start from the center and using your finger or a butter knife, gently lift the silver skin from the ribs.
Removing the silver skin allows the rub to penetrate and tenderize the ribs
Chris over at NibbleMeThis has a great video showing how to remove the silverskin from ribs. You can view it here. http://nibblemethis.blogspot.com/2009/04/bbq-pork-loin-back-ribs.html
Next pat the ribs dry using a paper towel or a lint free cotton towel. Linty ribs are also a no-no.
Now it is time to add the rub to the ribs. I usually mix all of the ingredients in a big resealable bowl. That way if I have any left over, I can store it in the same container. No need to do dishes. After I get the rub mixed together, I place some in a pizza shaker and use that to apply the rub to the ribs. You can get them for $1-2 dollars at pretty much any kitchen store.
My new roommate Kate in her first Savory Reviews appearance. Look at her rubbing down the ribs.
Start on the rib side and generously apply the rub to the ribs. Flip and cover the meat side of the ribs.
Let the ribs sit for 15 – 20 minutes to get up to room temperature and marinate in the rub. During this time preheat your grill. You should only need one burner on. Get the temperature inside the grill to get to about 300-310 Degrees Fahrenheit. If your grill has vertical burners, turn on the burner farthest away from your gas tank. If your grill has horizontal burners, turn on the burner that closest to the back of the grill.
Now this is also the time to start soaking some wood chips. These will be placed in a smoker box on the grill. The smoker box will be placed directly over the flames. Don’t worry if you don’t have a smoker box. I MacGyver’d one for $0.75. Get a disposable bread pan and fill it with the soaked wood chips.
Homemade Smoker Box
Now cover the pan with aluminum foil. Then using a knife cut 10-15 holes in the foil. This will allow the smoke to escape from the box. A lot easier than purchasing a $15-25 smoker box.
Add holes to the foil to allow the smoke to escape.
I started with three racks of ribs and my modest gas grill was not large enough to hold 3 full racks of ribs. So I had to cut mine in half in order to fit them on the grill without them being directly over the flame. I know I shouldn’t have cut them, but I needed three racks and I didn’t want them to burn.
Place the ribs meat side down
Place the ribs bone side up on the grill, away from the heat. Placing them bone side up will allow the juices to pool in the ribs and allows them to self baste. Let cook for an hour and a half. Then flip and cook for another hour to an hour and half. The ribs should take between 2.5 to 3 hours to cook. Mine took 3 as I had the grill stacked with ribs. If you have less meat on the grill it will cook a little faster.
Flip so that the ribs are meat side up
You know when the ribs are done when the bones are extending from the edge of the ribs, and when you pick them up from one end and they fold over on themselves. You can always do the chef test and try one. The meat should pull cleanly from the bone, but should not fall from the bone. There should be a little give.
Ready to eat
When the ribs are done, serve them dry or wet. To sauce the ribs, remove them from the grill. Turn on the other burners to medium and let the grill preheat. Then baste the ribs, flip and grill them until the sauce sets on the ribs. Should take about 4-5 minutes with 2 flips. I usually sauce the meat side and then flip the ribs. I then sauce the bottom of the ribs and shut the lid. After 2 minutes, I flip the ribs and then sauce the meat side. I shut the lid and then wait 2 more minutes. I then remove them from the grill and serve them.
Sauced and ready to go
I served these with some grilled potatoes, coleslaw and spicy pickles.
Comes clean off the bone
I hate to admit it but I ran out of prep time and purchased coleslaw. Wow, it was horrible. I won’t be doing that anymore. Sorry about that Ryan and Melissa. Besides that ,the ribs were perfectly tender and full of flavor. The MacGyver smoke box worked perfectly. Hopefully Ryan and Melissa enjoyed it.
- 1 rack Pork Baby Back Ribs
- ¾ cup – Favorite Dry Rub – Recipe Follows
- 1 cup favorite BBQ Sauce – I used Cattlemans – Best pre-packaged BBQ Sauce
- 1 cup light brown sugar
- 3 tbs paprika
- 1 tbs dry mustard
- 1 tbs chili powder
- 1 tbs seasoning salt
- 2 tsp onion (powder or granulated)
- 2 tsp garlic (powder or granulated)
- 1 tsp white pepper
- 1 tsp celery salt
- ½ teaspoon cayenne pepper
- The first step is to rinse the ribs. Once they are rinsed remove the silver skin from the ribs and rinse again. The easiest way to remove the silver skin is to start from the center and using your finger or a butter knife, gently lift the silver skin from the ribs.
- Removing the silver skin allows the rub to penetrate and tenderize the ribs
- Chris over at NibbleMeThis has a great video showing how to remove the silverskin from ribs. You can view it here. http://nibblemethis.blogspot.com/2009/04/bbq-pork-loin-back-ribs.html
- Next pat the ribs dry using a paper towel or a lint free cotton towel. Linty ribs are also a no-no.
- Now it is time to add the rub to the ribs. I usually mix all of the ingredients in a big resealable bowl. That way if I have any left over, I can store it in the same container. No need to do dishes. After I get the rub mixed together, I place some in a pizza shaker and use that to apply the rub to the ribs. You can get them for $1-2 dollars at pretty much any kitchen store.
- My new roommate Kate in her first Savory Reviews appearance. Look at her rubbing down the ribs.
- Start on the rib side and generously apply the rub to the ribs. Flip and cover the meat side of the ribs.
- Let the ribs sit for 15 – 20 minutes to get up to room temperature and marinate in the rub. During this time preheat your grill. You should only need one burner on. Get the temperature inside the grill to get to about 300-310 Degrees Fahrenheit. If your grill has vertical burners, turn on the burner farthest away from your gas tank. If your grill has horizontal burners, turn on the burner that closest to the back of the grill.
- Now this is also the time to start soaking some wood chips. These will be placed in a smoker box on the grill. The smoker box will be placed directly over the flames. Don’t worry if you don’t have a smoker box. I MacGyver’d one for $0.75. Get a disposable bread pan and fill it with the soaked wood chips.
- Homemade Smoker Box
- Now cover the pan with aluminum foil. Then using a knife cut 10-15 holes in the foil. This will allow the smoke to escape from the box. A lot easier than purchasing a $15-25 smoker box.
- Add holes to the foil to allow the smoke to escape.
- I started with three racks of ribs and my modest gas grill was not large enough to hold 3 full racks of ribs. So I had to cut mine in half in order to fit them on the grill without them being directly over the flame. I know I shouldn’t have cut them, but I needed three racks and I didn’t want them to burn.
- Place the ribs meat side down
- Place the ribs bone side up on the grill, away from the heat. Placing them bone side up will allow the juices to pool in the ribs and allows them to self baste. Let cook for an hour and a half. Then flip and cook for another hour to an hour and half. The ribs should take between 2.5 to 3 hours to cook. Mine took 3 as I had the grill stacked with ribs. If you have less meat on the grill it will cook a little faster.
- Flip so that the ribs are meat side up
- You know when the ribs are done when the bones are extending from the edge of the ribs, and when you pick them up from one end and they fold over on themselves. You can always do the chef test and try one. The meat should pull cleanly from the bone, but should not fall from the bone. There should be a little give.
- Ready to eat
- When the ribs are done, serve them dry or wet. To sauce the ribs, remove them from the grill. Turn on the other burners to medium and let the grill preheat. Then baste the ribs, flip and grill them until the sauce sets on the ribs. Should take about 4-5 minutes with 2 flips. I usually sauce the meat side and then flip the ribs. I then sauce the bottom of the ribs and shut the lid. After 2 minutes, I flip the ribs and then sauce the meat side. I shut the lid and then wait 2 more minutes. I then remove them from the grill and serve them.
- Sauced and ready to go
- I served these with some grilled potatoes, coleslaw and spicy pickles.
This goes to show you that if you are a real fan of Savory Reviews, you may get invited to a personal dinner at the source. Well, if you live around and/or are visiting the DC area.
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Thanks for inviting Melissa and I over. The ribs were awesome man.
Our friends were so jealous that we got to eat with the Choco-Bacon man!
Thank you for dinner. It was amazing! Great food and great company!
I have never seen Ryan eat so many ribs in such a short period of time.
Melissa and Ryan it was my pleasure. It was a lot of fun having you guys over. We will definitely have to do it again. You guys need to start thinking about what you would like next.
A new roommate named Kate? More info needed!
Excellent tutorial. Well except for that Chris guy, he doesn't know what the **** he's talking about
You pretty much nailed the technique I used to use back when all I had was a gasser. Those cheap smoker boxes do a great job on the gas grill for ribs, chicken and salmon.
Man….I'm craving ribs now. Oh well, maybe Sunday. I'm smoking a turkey breast bone in with applewood for "Thanksgiving In August" for Saturday.
Haha, too funny Chris. Now you are making me hungry for Thanksgiving. Is this some way to get back at me for making you hungry for ribs. If so, it is working.
So, if I am cooking, lets say a 5 pound rack this will take me 2 hours?
David, I would say 2-2.5 hours would be about right. Make sure to cook them over indirect heat and leave the lid closed as much as possible. Also monitor the heat so that it is around 300-310 Degrees Fahrenheit inside the grill. Happy Grilling.
Ha Rex, I enjoyed reading your process, Oh and Im Dave nice to make your aquaintance Rex the reason Im writting is to ask your opinion about the basic difference between the parboil, slow roasting in oven and your slow cook method of smoking I am a white boy from cincinnatti living in the southwest (Albuquerque) been an avid cook most of my life but I have found (for me) ribs can be pricy and dont have the funds for to much trial and error within reason thanks Rex please school me if you can Dave
Dave, since there is a lot in your comment, I am going to email you directly.
Howdy,
Trying out the Gas Grill for BBQ ribs,ST Louis and Babies.The Baby isn’t quite a 1Lb and the other is 2 1/4.So I figure min 2hrs.I have only one problem and it’s trying to keep the smokinjg temp @ 215.It flucuate between 220 and
240. Should I be concerned. The food is just reaching 180 after an hour.
THXS
Fred
Rex,
The meat was tender and the bone looked a little white but the meat came clean.Bark crisp,the bast was done liked you said and perfect glaze.Now,I’ve got get ready for “Father’s Day”.Because of the amount I’m starting Friday thru late Saturday and will foil wrap and top off Sunday.
THXS again.
Fred
Happy Father’s Day
Glad to hear it Fred. If you have any more questions let me know. Happy Father’s Day to you too.
Thank you for the good summary
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We usually do our ribs on the Weber Kettle, after a good starting cook in the oven. It's too hot for that, so I am taking your tips and doing a rack totally on the gasser. So far so good.
Great tips on which burner to use. Also, this is the first time I've done bone up first. There is indeed a "pool of juices" that I'm sure will be a great baste.
Footnote: after 50 minutes, still no smoke from the chips packet. Poked more holes in bottom to get things moving.
Brian,
Glad you are trying out the ribs on a gas grill. If you have a weber kettle you should try out my method of smoking on the kettle. It requires two fire bricks. Keeps 275 for 6 hours. No tending required. http://www.savoryreviews.com/2012/04/03/beef-ribs…
I have done this a bunch of times and had smoldering ashes each time. No problem getting smoke. Do you have the smoke box directly over the flame?
Rex
We usually do our ribs on the Weber Kettle, after a good starting cook in the oven (I know, for some, that's Heresy!).
We followed your tips and did the ribs totally on the gasser. They came out great.
Thanks for the well thought out tips.
Brian.
Where can I print the recipe off to my files?
Linda, I updated the recipe to be printable. Sorry about that.
Rex
The thing about being on a diet is, I need to avoid websites like yours!
Don't get me wrong, this recipe is fantastic, but it's playing havoc with my stomach.