What is the best way to make ribs on a gas grill?

Answer 1

NO TOOLS RIBZ
Here is my personal recipe for some "falling off the bone", Baby Back ribs.

PREPARE

The RIBZ should be TRUE BABY BACK ribs. You should have a filet knife to remove the membrane on the inside of the slab. Start by taking the tip of the knife and running it along each bone, cutting through the membrane and into the bone. Start at the tip of each bone and start cutting a strip of membrane/fat, the width of each bone you already sliced down both sides of. After you have enough cut, you can grab it with your fingers and pull it back while using the filleting technique to cut it the rest of the way off.

Trim off any other excess fat and rinse the meat under cold water, pat dry with paper towels.

Now comes the personalization of the presentation!

MARINADE

You can do this many ways, I have found that if you marinade over night in a ZIPLOCK, laying flat or even in a special TUPPERWARE marinade container, you will have better flavor when the ribs are finished. My marinade consists of the following: McCormick Season All season salt, McCormick Garlic Powder, fresh ground McCormick Peppercorns, a sprinkle of McCormick Lemon & Pepper and finally a couple splashes of Wrights Liquid Smoke. Rub everything but the fresh ground pepper and liquid smoke into the meat. add 3/4 cup of water for each bag of 1 slab, halved. Add the smoke to the water. Marinate over night or a few hours, whatever your schedule can fit. Try to turn the bag every once in a while.

Remove from marinade, discard the old marinade. Grind on some fresh pepper and a dash of salt.

COOK

Place ribz in a baking pan on a rack with the meat side up. Add 3/4 cup water and a dash of liquid smoke. Seal tightly with heavy duty foil. Bake at 325 degrees for 1.5- 2 hours, turning ribs over every 15-20 minutes. Use light foil and you will tear it about the second time you peel it open to turn, then you will be BAKING and not steaming!

Prepare your charcoal grill or gas grill in anticipation of the steaming finish. You can add pre-soaked hickory chips/chunks to either grill and be sure to char these ribs up over INDIRECT HEAT! about 15-45 minutes adding any sauce you might want to use and turn turn turn and don't leave this unattended or you will have wasted all your time and meat. If you want detailed instructions about how to grill them, just ask.

EAT

NO TOOLS REQUIRED as the meat will be falling off the bones and your mouth will be watering for your tasty culinary reward! Server with warmed BBQ sauce, steamed corn on the cob and a nice salad. There you have it!

The TWO cooking processes can be done separate. If you plan on grilling them later in the day just let them cool and refrigerate in between cooking's.

Oh and NEVER EVER BOIL RIBS!!! OSMOSIS will eat them up for you!

Answer 2

I would suggest soaking the ribs in cold salt water for about two hours. Then turn on the gas grill and get it to between 275 degrees and 300 degrees. Cook them for about 50 minutes then put BBQ sauce on them and cook them for another 10 - 15 minutes. Do not put bar-b-que sauce on the ribs until they are almost fully cooked because the sugar in the bbq sauce will turn the ribs black as charcoal long before they are fully cooked. This is the same for Chicken or Steaks too. Good Luck! Let us know how they turn out.

Answer 3

I compete in BBQ contest alot, and maximum do not enable something yet charcoal or timber because the nice and comfy temperature source. practice dinner them bone part down for the most section. Do turn them them notwithstanding. even as the beef starts to pull up the bone about a million/4 inch, wrap in aluminum foil with about a million/4 cup water. go back turn to grill, no longer over direct warmth. turn all yet a million burner off if needed. you'll favor 275 ranges F. examine them in a million/2 hour and each 15 minutes thereafter until eventually comfortable. Open the foil, yet go away the ribs on the foil, sauce them at this aspect in case you want, or if no longer sprinkle on extra of the rub you began with. Ribs shouldn't in any respect be boiled. the flavour is going with the water. remember to peel the membrane off the interior. (The movie of skin on the bones). it receives like cellophane. good success, this technique has gained ribbons.

Answer 4

What kind of ribs are you making? If they are baby back or St. Louis put them in a roasting pan with a half of cup of whiskey but don't use scotch come up with your own dry rub, 2-4 bay leaves and cover with foil for two to three hours with a medium-low flame. After the two to three hours slap on grill grates medium heat and cover in your own bbq sauce, about 10min. per side and your ready to go.

Answer 5

My father always boiled them almost done first, then slathered in his favorite sauce and put on the grill for about 20 or 30 min, I think. Makes them really tender, but still get the great grill flavor.

Answer 6

Cooking Pork Ribs

I prefer to use a St. Louis Style Rib. It is meatier and more forgiving than a baby back or smaller pork ribs. I like to slow cook them for 3 hours with a dry rub instead of coating them in sauce and braising them. You can add the sauce later when they hit the grill or serve the sauce on the side.

There are many seasonings you can use to "Rub" into your meat before you cook it. The shelves on the store are loaded with them, but it's much cheaper to make your own. Use the following basic BBQ Rub blend on pork or beef ribs. Rub the seasoning into the meat with your clean hands prior to cooking.

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BBQ Rub Seasoning

2 Tbsp. salt
4 Tbsp. sugar
1 Tbsp. cumin, ground
2 Tbsp. black pepper
2-3 Tbsp. chili powder
3 Tbsp. paprika

Store in a tightly sealed container out of the heat and sunlight.

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To Cook the Ribs

Somewhere around noon, preheat your oven to 180 degrees and take your ribs out of the refrigerator and rinse them under cold running water for a minute and pat dry. Apply your BBQ Rub Seasoning liberally to the outside surface of the meat and rub it into the ribs on all sides over a sheet pan. Tap loose any seasoning that will fall off. Repeat with another rack of ribs.

Place the pan into the slow oven for three hours. Go swimming! Come back and remove them from the oven and set aside until ready to grill them or refrigerate them for use tomorrow.

When you are ready to grill them, do it over a medium low heat until heated through. This is where you make the choice of whether or not you want them serve wet or dry. If you want them serve wet (with sauce on them) baste liberally with your favorite sauce during the grilling time. For dry, just reheat and serve the sauce on the side.
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Here is a simple and different BBQ sauce for pork roasts or ribs or chicken. If basting over high heat, use towards the end of the cooking process as the honey will tend to caramelize and could give a burned flavor to your food

Honey Mustard Sauce

1 stick of butter
1 cup of honey
1 cup Dijon Mustard
3 tbsp. lemon juice
1 tsp. salt

Melt the butter and add in the remaining ingredients and mix well. Bring to just a boil and reduce heat to a simmer. Simmer for 3 minutes. Store in a glass jar under refrigeration if preparing ahead of time.

Answer 7

Low or indirect heat, lots of bbq sauce, cook for about an hour and a half.

Answer 8

use garlic cloves sliced onions and marinate them for 24 hours in a bowl with red wine and bullseye BBQ sauce its f in good promise

Answer 9

boil them and pre-season make sure they are in foil while on the grill, and they will come out juicy

Answer 10

check out alton browns show - good eats. he shows how to do it in the oven, but it works on a grill if you close it. i did it a month ago, it was SOO good.