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i wanna try ribs on gas grill

post #1 of 12
Thread Starter 

so is this an easy task ? I want to try some kind of mustard rub I guess its called a wet rub 

maybe I can find one here  on the forums    but ive never cooked  pork ribs on gas grill and I don't want to ruin my meat lol... 

 

are ribs on gas grill better than  from a smoker   opinions??   

 

I have a 4 burner gas grill from lowes   indirect heat or direct heat temp ideas?  

post #2 of 12

Indirect is the way and most guys that do it this way boil the ribs first. If you are not smoking the ribs this may be the only way you can get them tender. Maybe someone that grills a lot of ribs will chime in but ribs have so much connective tissue to break down they really need a lot of cooking time at low temperature. Say 250 if you can get your grill to stay that low. The mustard is glue to help the rub or seasoning stick to the ribs and is not for flavor. It will cook away. I suggest some reading before you attempt to do some expensive racks of ribs on a gasser.http://www.smokingmeatforums.com/t/163397/straight-grilling-ribshttp://www.smokingmeatforums.com/t/172795/rib-tipshttp://www.smokingmeatforums.com/t/164785/baby-back-rib-questionshttp://www.smokingmeatforums.com/t/158116/baby-back-ribs-best-way. Well, this should give some where to start. I searched for grilled ribs and there is not that much out there which leads me to believe you might start thinking about getting a smoker. 

post #3 of 12
Thread Starter 

thanks for the fast replay im thinking about just going and getting an electric smoker...   like the masterbuilt     thanks for the  fast reply 

good day

post #4 of 12
Quote:
Originally Posted by CD82 View Post
 

thanks for the fast replay im thinking about just going and getting an electric smoker...   like the masterbuilt     thanks for the  fast reply 

good day

A lot of good Q has been made on a MES. If you can find it you want the 1st generation. If it has the controls on the top back then it is a 1st generation. If the controls are on the front it is a 2nd generation.

Happy smoken.

David

post #5 of 12

You might be a happier camper doing that. I prefer charcoal myself as I think it is the best way to get your low and slow on. Some guys swear by offset and reverse flow smokers and some by electric and gas. If I were you and just getting into this I would get a Weber kettle or Weber smokey mountain. Your masterbuilt will do the job but I just like the Q better off of my coal burners. Totally personal choice though. When you get your smoker go ahead and get a good accurate thermometer for the meat and the smoking chamber. Temperature is the most important aspect of smoking meat that determines how good your cooking turns out period. I suggest a Maverick et-732 or 733 two probe wireless. the former is much less expensive and the latter has a few more bells and whistles. They are both accurate. Good luck and if you have any questions ask away. Someone will be along to help you out. timber

post #6 of 12
Thread Starter 
The only mes I find has controls in front at lowes an I got a lowes card
Edited by CD82 - 12/13/14 at 12:49pm
post #7 of 12

Throw some rub on them, place them in some foil, wrap it up tight. Cook them indirect for a few hours (2 to 2.5) low heat. Unwrap them, crisp them up over the heat...I  do it all the time on  my  Weber...meat falls off the bone.

post #8 of 12
Thread Starter 

so take them out of the foil an put them on the grill for how longer to crisp them?

post #9 of 12

It is not the time, it is the look. When they come out they are not very dark and the outside is soft. I like a little crunch to the outside and a nice dark brown color.  Be careful, they will come apart, so you might want to use two tongs, or a spatula to get under them.

post #10 of 12
Ribs are enjoyed many ways. Some like fall of the bone some like smoked. Grilled, baked.
I used to boil then grill direct heat flipping ever 10 minutes.
I have cooked them in a Dutch Oven.
I have smoked them on a vertical water smoker and a reverse flow offset. have done them Low and Slow and Fast and Hot

I just done several racks Friday on my pit and cooked several over a fire.
Some liked the "schwenked" over a fire better.
If folks Luke ribs to be "Steak Like" in texture, they will like grilled ribs (more Fat).
If they like it fork tender or fall off the bone, then "Low and Slow" would be for them.
Ribs are very subjective, but Low And Slow seems to satisfy the masses.
I like them Fast and Hot... I am the minority
post #11 of 12
Quote:
Originally Posted by CD82 View Post
 

so is this an easy task ? I want to try some kind of mustard rub I guess its called a wet rub 

maybe I can find one here  on the forums    but ive never cooked  pork ribs on gas grill and I don't want to ruin my meat lol... 

 

are ribs on gas grill better than  from a smoker   opinions??    Nope, better wood flavor on a smoker but you can make some great ribs on a gas grill.  If your 4 burner gas grill has a warming shelf at the top, that's what you cook on since you won't have my homemade raised rack I mention below.  You can also substitute any rub or sauce you want.   

 

I have a 4 burner gas grill from lowes   indirect heat or direct heat temp ideas?  

 

Ray's Gas Grill "Fall-Off-The Bone" St Louis Style Spare Ribs

 

I have tried many methods of cooking ribs on my gas grill before getting a smoker.  I finally realized that to get the mix of flavor and fall-off-the-bone tenderness my family desires the ribs need to be steamed at some point in the cooking process.  Doing so requires a big of patience and good grill gloves to avoid being burned, but the end result is delicious.

 

The following recipe is written specifically for my backyard gas grill and a grill accessory I created (the raised rack).  The recipe creates a sweet, tangy, flavorful rib, that falls off the bone.  I use St Louis Style spare ribs.  With this recipe they are done in about 2 1/2 hours.  You can use the same recipe with baby back ribs, just cut the two initial cooking times by 15 minutes each.

 

Ingredients
2 rack(s) Pork spare ribs, approximately the same weight and thickness
Grill Mates Sweet and Smoky Rub
1 sweet yellow onion
Mesquite wood chips
2 cups apple cider
1 1/2 cup Sweet Baby Ray's Honey Barbeque Sauce
3/4 cup sauce sweetener: hoisin sauce, pineapple with bourbon sauce, or apricot preserves with a little bourbon added.

 

Directions

1. Pull the membrane off the bone side of the ribs and discard.  Also trim any extra fat you can.  Rub with EVOO (you can use mustard) then apply the rub.

2. Liberally apply the rub to both sides of the ribs.

3. Fill two 8x8 aluminum cake pans with about 1/2" of dry mesquite or hickory wood chips

4. Cut a sweet yellow onion into quarters and separate the layers, putting them in with the wood chips.

5. Positioned your homemade raised grill in the center of the grill and put the two chip filled cake pans under the raised grill.

6. Light the grill and bring it to full temperature.

7. Put the ribs on the grill (warming rack in your case) meat side up then turn off the outside burners.  Close the lid and monitor the lid gauge, adjusting the center burner to low to keep the temp between 350 and 400.

8. Cook for 60 minutes.

9. Remove rib racks to heavy duty aluminum foil, fold up sides, add 1 cup apple cider, then seal in the foil.  Return to the raised rack.

10. Cook for 45 minutes more at the same 350 to 400 temperature.

11. Mix the BBQ sauce and sauce sweetener.

12. Using a pizza pan or cookie sheet, remove the ribs, open the foil, and check the ribs.  You should see about 1/2" to 3/4" draw up the bone.  If not, seal and cook for another 15 minutes.  Once ready, return the unwrapped ribs to the raised rack (warming rack) meat side down, then liberally add the sauce to one side.

13. Cook for 15 minutes, flip the ribs, apply the sauce to the other half, then cook for 15 minutes more.

14. Remove, let rest ten minutes, then serve.

post #12 of 12

FWIW...Before I got my smoker...i used to them on my gasser using the rotisserie...one burner indirect....mop with marinade periodically....I still do this for last minute ribs as they will be fall off the bone in around 2hrs...not as good as smoking using the 3-2-1, or variations of, method...but for 2 hrs....darn good.

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