What's the best way to BBQ a half-slab of ribs on a gas grill?

Answer 1

This is how I cook ribs on the grill....boil them first for about 20-30mins. Longer if they are frozen (which I don't recommend). Heat your grill and let them cook slow for about 30-40mins. You can put the sauce on at this time, about 10mins before you take them off the grill....basting them constantly. I don't do this last step...what I do is this..., I bring them in and I cut them up (or you could leave them whole) and put them into a dutch oven....pour on the sauce and let them cook slow, on 325 for an hour...covered tightly with lid or alum. foil. Remove lid/foil and let them get browned and the sauce sticky-up. ENJOY! YUM that sounds sooooo good.

Answer 2

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Answer 3

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.

Answer 4

Pork Ribs?

Rub them with olive oil, and then sear them on the lower rack over a high flame. Just a few minutes per side.

Then, turn the BBQ off, and cover the lower rack with some foil. Then, put your ribs on the upper rack and fire one side of the BBQ with a low flame.

Turn your ribs and baste them every 30-45 minutes. It will take 3-4 hours, but they will be tender.

I like to use 3/4 cup of any spicy commercial BBQ sauce mixed with 1/4 cup of honey.

Have fun.

Answer 5

I usually rub the ribs with olive oil followed by a dry rub and cover with plastic wrap for an hour before I cook them. Grill them flat using only the two outside burners on low and cook for two hours. After the first 30 minutes, flip them and then every 30 minutes after.. The last 30 minutes I add Bullseye Hickory BBQ sauce and they are sensational!!

Answer 6

Pork or beef ribs? It does make a difference on how you prepare them for the grill. Check out the site below. It is the BBQ utopia of how to's and recipes.

Answer 7

first slow bake them at 275 for 2 hours and then throw them on the grill, to get the real smoked flavor, turn every 3 or 4 minutes and baste when turning. Keep the heat on medium high geat...mmm

Answer 8

marinate real good with a wet and dry rub then slow cook the ribs for couple hours you can inject the meat with apple juice comes out pretty good

Answer 9

Gas??? That's sacrilege!

Smoke them with pecan or mesquite wood. Don't forget to marinate for at least 3 days. We marinate in bourbon and liquid smoke. The rest is secret... otherwise, we'd have to send our hit-chef after you!

:o)