Grilled ribs are a quintessential BBQ food that can take your backyard cookouts from basic to gourmet. When done right, ribs come off the grill fall-off-the-bone tender, with a caramelized exterior and a smoky, savory flavor. But grilling tender, juicy pork ribs requires a bit of know-how, especially when using a gas grill which doesn’t provide the same smoky flavor as charcoal or wood.
Through trial and error over countless racks of ribs, I’ve dialed in a foolproof process for cooking competition-worthy pork ribs on a standard gas grill Follow these steps and tips, and you’ll be biting into finger-licking ribs that rival the best BBQ joints
Getting Started – Rib Selection and Prep
The first step is choosing the right rack of ribs. For the juiciest results, opt for meaty, well-marbled pork loin back ribs, also called baby back ribs. Spareribs work too, though they have more bone and less meat.
Start prepping the ribs by removing the thin membrane that covers the back of the rack – this will allow seasonings and smoke to better penetrate the meat. Simply slide a butter knife under the membrane, grab hold of it with a paper towel, and peel it off. Then trim away any excess fat or flap meat between the bones.
Now the ribs are ready for a flavor boost. Mix up a dry rub consisting of brown sugar, chili powder smoked paprika garlic powder, salt, and pepper. Generously season both sides of the ribs, pressing the rub into the meat. Let the ribs sit for at least 30 minutes – or even better, wrap and refrigerate overnight – so the spice blend can work its flavors deep into the pork.
Low and Slow on the Grill
Cooking ribs low and slow is the secret to making them tender Crank one side of your gas grill to high just until you see wisps of smoke from the burners Then turn it down to the lowest temperature, around 200-225°F. Place the ribs meaty-side up on the cooler side of the grill, away from direct heat.
Now comes the key step for infusing flavor – add smoking wood. Soak wood chips like hickory or apple in water for 30 minutes, then wrap them up in foil packets with holes poked on top. Place a couple packets directly on the hot burners. Close the grill lid and let the ribs cook for 2-3 hours, flipping them halfway through.
This long, low cooking allows the pork’s collagen to melt into succulent gelatin. Check for doneness after 2 hours – the meat should have shrunk back from the bones by about 1⁄4 inch. If not, continue grilling until it has.
Saucy Finish
Once they pass the tenderness test, it’s time to lacquer the ribs with sticky glaze. Brush the ribs all over with your favorite BBQ sauce. I like using a tangy, tomato-based sauce. Move the ribs directly over the heat, and grill for just 1-2 minutes per side to caramelize the sauce.
Let the saucy ribs rest for 5-10 minutes before slicing between the bones to serve. The prolonged time on the grill makes them deliciously tender, while the quick sauce chars adds finger-licking glaze and texture contrast.
Follow this process, and even novices can make competition-caliber pork ribs on a standard gas grill. Read on for more details to ensure your ribs come out perfect.
Helpful Tips and Suggestions
Choose the Right Ribs
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Opt for meaty, well-marbled loin back ribs (aka baby back ribs). They’ll be juicier and more tender than spareribs.
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Get ribs with long bone ends – this indicates more meat between the bones.
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Look for racks around 2 1⁄2 – 3 pounds, which will feed 3-4 people.
Prep the Ribs for Maximum Flavor
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Always remove the membrane from the back of the rack. This will allow smoke and seasonings to penetrate.
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Trim off any loose bits of fat or flap meat between the ribs. Some marbling is good, though.
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Apply a flavorful dry rub generously on both sides. Let it penetrate for at least 30 minutes.
Grill Low and Slow
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Indirect heat is key – place ribs on the cooler side of the grill, not directly over flame.
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Grill at a low temp, 200°F – 250°F, for 2-3 hours. This melts collagen for tenderness.
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Add wood chips over the hot side to generate smoke that flavors the meat.
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Flip the ribs halfway through grilling so both sides get exposure to heat and smoke.
Check for Doneness
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The ribs are ready when the meat has shrunk back from the end of the bones by about 1⁄4 inch.
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Use tongs to pick up a rib – it should start to bend and crack rather than remaining stiff.
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An instant read thermometer inserted into the meat (without touching bone) should read 195°F – 205°F when done.
Finish with Sweet, Sticky Sauce
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Brush barbecue sauce all over both sides of the cooked ribs.
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Move ribs directly over heat and grill 1-2 minutes per side to caramelize the glaze.
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Let ribs rest 5 minutes before cutting into individual ribs to serve.
Frequently Asked Questions
What are the best ribs for grilling?
Look for meaty, well-marbled loin back ribs (aka baby back ribs). They have the most flavorful pork between the bones. Spareribs work too but have less meat.
How long does it take to grill ribs on a gas grill?
Cook ribs over indirect low heat for 2-3 hours, flipping halfway. Meaty baby back ribs take about 2 hours, while spareribs need closer to 3 hours.
What temperature do you grill ribs on a gas grill?
Use a low temperature between 200°F – 250°F to grill ribs for tenderness. Avoid high direct heat which can toughen and dry them out.
How do you know when ribs are done grilling?
Check for the meat shrinking back from the bones, ribs bending without cracking, and an internal temp of 195°F – 205°F.
How do you keep ribs moist on the grill?
Grilling low and slow, wrapping in foil, and not overcooking will keep ribs moist. Also let them rest after grilling so juices redistribute.
Can you smoke ribs on a gas grill?
Yes! Add wood chips or chunks in foil packets over the heat to generate smoke. Keep the temp low and grill indirectly.
Should ribs be grilled bone side up or down?
For even cooking, start bone side down. Flip ribs halfway through grilling. Finish bone side up to glaze ribs.
Is it better to boil or grill ribs?
Grilling over indirect heat is best for flavor. Boiling makes ribs fall apart but lacks grill flavor. You can parboil then grill for ultimate tenderness.
Conclusion
Grilling tender, juicy pork ribs with serious smoky flavor is easy with the right techniques. Choose meaty baby back ribs, prep them with a flavorful rub, then grill low and slow over indirect heat with smoking wood. A final glazing leaves you with finger-licking ribs that will be the star of your next cookout.
Follow this complete guide for competition-worthy ribs without the fancy smoker or grill. The savory, succulent results are well worth the time invested. Just be prepared for demands for your secret recipe after people taste these amazing backyard-grilled ribs!