Once cool enough to grab hold, slice between the ribs for single rib servings. I used my Weber Summit S-670 grill. Above you can see my initial setup. If you don’t have a smoke box you can use a foil packet filled with wood chips. Dust your ribs generously and then place them on the grill. Free Chicken Wing eCookbook, Vortex I generally use chips on the gas grill, but chunks will work fine too. Which made me wonder… can it be done? And you still get terrific, tender, moist ribs. Ribs cooked on a gas grill are fantastic. You can see my trusty oven thermometer in the picture. Fold up and seal, then poke a few holes in the foil. I found that my ribs were a bit too far away from my heat source (I was running around 200 F), so I moved them one burner to the right. Now, you can use some sort of cast iron plate or griddle to do this, or you can use heavy-duty aluminum foil. You’ll have to remove the center grate(s) to put this deflector in. And you know what? So listen up! Most likely, you’ll have a hard time keeping your gas grill at temperatures this low. Allow 5 to 10 minutes of cooling while you finish the remainder of the meal. Here’s how to do it. While mouthwatering ribs take time, once started they need only occasional attention, giving you plenty of time to prepare the perfect sides. Close the lid and cook for 2 1/2 hours. One slab of ribs will need approximately three to four hours to cook to the tender stage. Be happy with it. Allow additional time for additional slabs of ribs. One on the left side, one on the right side, and if you need more room, you can use the warming rack. One thing about smoking is that there is a point where it no longer takes, so most of the smoke is achieved in the early part of the cook. Some cooks allow the ribs to marinate in the dry rub for an additional hour or two, even overnight. This site uses Akismet to reduce spam. Now, the proper temperature to cook any barbecue at is between 200 F and 250 F. Cooking spareribs on a gas grill is no different. Barbecue Pit Boys: Baby Back Ribs Barbecue. Baby back ribs need long, slow grilling to develop that succulent flavor. Also sometimes referred to as side ribs, these are taken from the rib cage close to the belly and below the baby back ribs. Cook baby back ribs over indirect heat using only the back burner or a side burner. That means that the ribs need to sit away from the heat source. The ribs become tender once they cook on a gas grill for several hours. Nesco Snackmaster Pro, Appetizers, Desserts, and Snacks Most likely, you’ll have a hard time keeping your gas grill at temperatures this low. Place the ribs away from the direct fire. Some use a watered-down BBQ sauce, while others like to spray apple juice on them. Learn how your comment data is processed. It should be tender. Spiral Slicer I’ll let you look that one up on your own. Post was not sent - check your email addresses! On a grill that means not using all the burners. When they start showing more bone, and they the ribs begin to tear off easily, they’re done! Fold the foil around the ribs and seal tightly. You can make up for it quite a bit by using a BBQ sauce that has a bit of smoke to it, like Weber’s smoky and thick hickory sauce. I had three burners lit: the two furthest to the right that you can see and the one under my smoke box. Amazing Ribs: The Best Barbecue Ribs You've Ever Tasted! If you don't have one, just place the wood on a piece of foil. First of all, you’re going to need to cook using indirect heat. And you still get terrific, tender, moist ribs. Add the vinegar to the 'bowl'. The baby back ribs or also known as the pork loin ribs are actually the upper part of the rib that was cut from where the loin is removed. These contain less meat than baby back ribs, but they contain more fat which makes them perfect for smoking. That’s because we aren’t going to be cooking ribs hot and fast. Don’t worry about soaking them. Allow the sauce to cook for two to four minutes on each side, then repeat the saucing, adding another thin layer. But you get close. Anita’s Dish Collection. Season the ribs with the rub, on both sides. The baby back ribs or also known as the pork loin ribs are actually the upper part of the rib that was cut from where the loin is removed. Wingin’ator 3000 You’re not going to get a lot of smoke flavor, but a bit. While it is really not necessary to rest ribs, you need to allow them to cool enough to be able to safely grab those bones for slicing and eating. Also, the meat should be pulled back about 1" from the ends of the bones. Add more if needed. The first time you do this it may take you a few minutes, but with practice it is easily done. Copyright © 2020 Home eguide, All Right Reserved. Spare ribs are generally larger than baby back ribs, but they have a higher bone to meat ratio. Homeeguide.com is an associate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to accommodate a system for sites to receive advertising fees by advertising & associating to Amazon properties. If you are considering cooking outside during the summer, then try grilling spare ribs on your gas grill. Well, once I get something in my head, it’s not going away until I do it. It depends. You can if you want, but you’re here because you wanted to know how to cook spareribs on a gas grill. Place over the direct heat to smolder and create smoke. Keep the temperature low, approximately 225 F, once the ribs are on the grill. After that I nailed 250 F for hours without any adjustments. Yes, I said it. You don’t need to have such a big gas grill to make these ribs, but you do need one that’s big enough to hold the ribs and one that you can over indirect heat on. When you take them off the grill, I like to cover them with foil for 10 minutes before cutting into them. Get Set Up. We’re going to review how you cook spareribs on a gas grill for those that have never done it. But for your gas grillers out there, you’re going to learn something new today called low and slow cooking. I thought they were great. This was my first time doing this, so I had to tweak where I had the ribs and my burner settings. Once you get your gas adjusted so your temperature is 225-250 F you don’t really have to mess with it any more. No, you can’t get that deep smoky flavor that you get from smoking them for 5 hours. Close the lid and cook another 15 minutes to set the sauce. Let the ribs cook without opening the hood until the smoke is gone. You can also make delicious St Louis-style ribs on a smoker or Char-Broil Big Easy!