BBQ ribs are a classic American dish loved by many. Grilling ribs on a gas grill can be easy and delicious with the right technique.
To cook ribs on a gas grill, set up for indirect heat at 300°F, season the ribs, and grill them for about 2-3 hours until tender.
Cooking ribs on a gas grill is a great way to enjoy barbecue flavor without a smoker. Gas grills offer consistent heat and temperature control, making them ideal for slow-cooking ribs to perfection.
With some simple steps, anyone can create tender, flavorful ribs right in their backyard.
The key to great gas grill ribs is low and slow cooking. This method allows the meat to become tender while developing a smoky taste.
By following a few tips, even beginners can make restaurant-quality BBQ ribs at home on their gas grill.
Selecting Ribs for BBQ
Choosing the right ribs is key to a great BBQ. The type of ribs and their quality affect taste and cooking results.
Types of Ribs
Pork ribs are popular for BBQ. Baby back ribs come from the top of the rib cage. They’re shorter and more curved than other types. These ribs are lean and tender.
Spare ribs are from the belly area. They have more fat and meat than baby backs. Spare ribs take longer to cook but offer rich flavor.
St. Louis style ribs are spare ribs with the tips removed. This cut gives a neat, rectangular shape that’s easy to cook and eat.
Evaluating Freshness and Quality
Look for ribs with a pink or reddish color. Avoid those with dark spots or an off smell. Fresh ribs should be firm to the touch.
Check for even distribution of meat. Good ribs have a layer of fat, but it shouldn’t be too thick. Avoid ribs with large areas of pure fat.
Membrane removal is important. Some stores sell ribs with the membrane already off. If not, plan to remove it before cooking for better flavor absorption.
Choose ribs that bend slightly when held at one end. This shows they’re fresh and not too old. Ribs should have a moist appearance without being slimy.
Preparing the Ribs
Proper preparation is key to delicious BBQ ribs. Trimming, seasoning, and marinating help develop flavor and ensure tender results.
Trimming Excess Fat and Removing Silver Skin
Start by inspecting the ribs and trimming off any excess fat. A thin layer of fat is good for flavor, but large chunks should be removed.
Next, remove the silver skin membrane from the back of the ribs. This tough layer prevents seasoning from penetrating and can make the ribs chewy.
To remove it, slide a butter knife under the membrane and lift it up. Grab the loose section with a paper towel and pull it off in one piece.
Applying the Dry Rub
A flavorful dry rub is essential for great barbecue ribs. Mix brown sugar, smoked paprika, garlic powder, and cayenne pepper in a bowl.
Pat the ribs dry with paper towels. This helps the rub stick better.
Sprinkle the rub generously over both sides of the ribs. Use your hands to massage it into the meat, ensuring even coverage.
Let the seasoned ribs sit at room temperature for 30 minutes to an hour. This allows the flavors to start penetrating the meat.
Marinating the Ribs
For extra flavor and tenderness, consider marinating the ribs. A simple marinade can be made with apple cider vinegar, Worcestershire sauce, and brown sugar.
Place the ribs in a large, shallow dish or resealable plastic bag. Pour the marinade over them, making sure they’re well-coated.
Refrigerate the ribs for 2-4 hours or overnight. Flip them occasionally to ensure even marinating.
Before grilling, remove the ribs from the marinade and pat them dry. This step helps the ribs develop a nice crust on the grill.
Grill Setup and Temperature Control
Proper grill setup and temperature control are crucial for cooking delicious ribs on a gas grill. These techniques help create the ideal environment for slow-cooking and infusing smoky flavor into the meat.
Setting Up for Indirect Grilling
Indirect cooking is essential for grilling ribs. To set up a gas grill for indirect heat:
- Turn on one or two burners on one side of the grill.
- Leave the other burners off.
- Place a drip pan filled with water on the unlit side.
This setup creates two temperature zones. The lit side provides heat, while the unlit side allows for gentle, indirect cooking.
For larger grills, turn on the outer burners and leave the middle ones off. This creates a central zone for indirect cooking.
Preheating the Gas Grill
Preheating the grill is a critical step. It ensures even cooking and helps achieve the right temperature. To preheat:
- Set the grill to 250°F (121°C).
- Close the lid and let it heat for 10-15 minutes.
- Adjust the burners as needed to maintain the temperature.
Use a grill thermometer for accurate readings. Place it on the indirect heat side where the ribs will cook.
Using a Smoker Box with Wood Chips
A smoker box adds smoky flavor to gas-grilled ribs. Here’s how to use one:
- Soak wood chips in water for 30 minutes.
- Drain and place them in the smoker box.
- Position the box on the lit side of the grill.
If a smoker box isn’t available, make a pouch with aluminum foil. Poke holes in it to let smoke escape.
Popular wood chip flavors for ribs include hickory, apple, and mesquite. Add more chips every 30-45 minutes for continuous smoke.
Grilling the Ribs
Grilling ribs on a gas grill requires careful attention to temperature, smoke, and basting. These techniques will help you achieve tender, flavorful ribs.
Grilling Techniques for Ribs
Preheat your gas grill to about 200°F for low and slow cooking. Oil the grates to prevent sticking.
Place the ribs on the cooler side of the grill for indirect heat cooking. This method allows the ribs to cook slowly without burning.
Use a two-zone setup by turning on one or two burners on one side while leaving the other side off. This creates an ideal environment for smoking ribs.
For added flavor, consider using a smoke tube or foil pouch with wood chips on the lit side of the grill. This will infuse the ribs with a smoky taste.
Cook the ribs for about 3-4 hours, depending on their size and the grill’s temperature. The meat should start to pull away from the bones when done.
Maintaining Heat and Smoke Level
Keep the grill temperature steady between 200-250°F throughout the cooking process. Adjust the burners as needed to maintain this range.
Monitor the internal temperature of the ribs using an instant-read thermometer. The ideal temperature for tender ribs is around 190-203°F.
Replenish wood chips in the smoke tube or foil pouch every 30-45 minutes to maintain consistent smoke flavor. Be careful not to over-smoke, as this can make the ribs taste bitter.
If the ribs are cooking too quickly, wrap them in foil to slow down the process and retain moisture.
Basting with Sauce
Prepare a basting liquid using apple juice, apple cider vinegar, and barbecue sauce. This mixture adds flavor and helps keep the ribs moist.
Start basting the ribs during the last 30-45 minutes of cooking. Apply the sauce every 10-15 minutes, allowing it to caramelize on the meat.
For a thicker sauce layer, increase the grill temperature to about 300°F during the final basting stage. Watch closely to prevent burning.
Let the ribs rest for 5-10 minutes after cooking before cutting and serving. This allows the juices to redistribute, resulting in more flavorful and tender meat.
Near-Final and Final Steps
As you approach the end of cooking your BBQ ribs, a few key steps ensure perfect results. These steps involve wrapping, checking doneness, and adding a final glaze for mouthwatering flavor.
Wrapping the Ribs in Aluminum Foil
Wrapping ribs in foil helps tenderize the meat and lock in moisture.
Remove the ribs from the grill and place them on a large sheet of heavy-duty aluminum foil.
Add a small amount of liquid like apple juice or beer to create steam. This helps break down tough connective tissues.
Wrap the ribs tightly, sealing all edges to prevent leaks. Return the foil-wrapped ribs to the grill.
Increase the grill temperature to about 375°F. This higher heat boils the added liquid, making the ribs more tender. Cook for about 30 minutes.
Checking for Doneness and Internal Temperature
After the foil-wrapped cooking time, it’s crucial to check if the ribs are done.
Use a meat thermometer to measure the internal temperature.
The ideal temperature range is 190-205°F. At this point, the meat should be tender and starting to pull away from the bones.
If the ribs aren’t quite ready, rewrap them and continue cooking. Check every 15 minutes until they reach the desired temperature.
Once done, remove the ribs from the grill and let them rest for 10-15 minutes. This allows the juices to redistribute, making the meat more flavorful.
Applying the Finishing Glaze
The final step is to add a delicious glaze. Unwrap the ribs and place them back on the grill, bone side down.
Brush a thin layer of your favorite BBQ sauce or glaze over the meat side of the ribs. Close the grill lid and cook for 5 minutes.
Apply a second layer of sauce and cook for another 5 minutes. This creates a sticky, caramelized exterior.
Watch the ribs closely during this step to prevent burning. The sugar in most BBQ sauces can char quickly.
Once the glaze is set, remove the ribs from the grill. Let them rest for a few minutes before slicing and serving.
Resting, Cutting and Serving
After grilling ribs to perfection, proper resting, cutting, and serving are crucial steps. These final touches ensure the ribs are juicy, easy to handle, and presented appealingly.
Resting the Ribs
Once the ribs are done cooking, remove them from the gas grill. Place the rack on a clean cutting board or platter.
Let the ribs rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.
During the rest, the internal temperature will continue to rise slightly. This process helps achieve that desirable fall-off-the-bone texture many rib lovers crave.
Cover the ribs loosely with aluminum foil to keep them warm. Don’t wrap them tightly, as this can trap steam and make the outer crust soggy.
Cutting into Individual Portions
After resting, it’s time to cut the ribs. Use a sharp knife for clean cuts.
Hold the rack vertically with tongs, bones facing you. Locate the spaces between bones and slice downward.
For neat portions, cut between every second or third bone.
If the meat is truly fall-off-the-bone tender, be extra gentle to keep the ribs intact.
Some cooks prefer to pre-slice before the final saucing and grilling step for easier serving.
Serving Suggestions
Present the cut ribs on a large platter or individual plates. Garnish with fresh herbs like parsley or cilantro for a pop of color.
Pair the ribs with classic barbecue sides:
- Coleslaw
- Baked beans
- Corn on the cob
- Potato salad
Offer extra barbecue sauce on the side for those who like it saucier.
Provide wet wipes or finger bowls for easy cleanup.
For a family-style meal, place the whole rack on a platter and let guests cut their own portions. This works well for casual gatherings.