Cooking ribs on gas grill

I've done them using half the grill lit and cooking ribs using indirect heat on the unlit burners and also some wood chips in foil packet for smoke. Came out pretty good, advise use thermometer, not so much for meat but for cooking temp

quote:

---

If I was you I would do baby backs, Season wrap in foil put them in the oven for 2-3 hours at 275, once they are close pull them out, put them on the gas grill med high sauce and let them get a little char.

---

This

How do you know when they are “close”?

St. Louis spare ribs are superior, meatier and more flavorful. Babybacks is a big marketing/name recognition thing.

Low and slow, mostly following this:

Amazingribs

You can cook them fairly quick on a gas grill. Season ribs and grill until the meat starts pulling up the bone and you have good color. Then sauce the ribs and wrap in foil with a little liquid, beer works. put the wrapped ribs on a spot with that burner off/no direct heat. I usually keep just 1 burner on to keep the grill around 275-300. Leave them wrapped on the grill for 75 minutes. I then unwrap and pass them on the grill for a few minutes to dry them out then add the final sauce.

This is the only way I cook ribs now. Not because it's the best way, but I don't have a smoker right now, only a Weber Spirit gas grill.

1: Baby backs unless you want a Memphis Dry Rub style. Spares and St Louis require much more trimming and prep work. With BB's, you simply remove the membrane and use a fillet knife to trim any of the larger gobs of fat that won't render down during the cook.

2: Soak hickory chunks in water.

3: Left Burner- flip the "flavorizer bar", which is what Weber calls a heat shield thingy, onto it's side, right over the burner. Put some of your hickory chunks in there. Leave the left grill grate off, so you can easily add more later.

4: Place your rubbed baby backs (I can squeeze in two) on the right side of the grill.

5: Light the burner on the left. Turn on high until you get smoke and a temp of 250, then turn down to low. Your grill will vary. Anything between 250 and 300 is acceptable. If you notice the temp starting to spike, it's because your wood chunks are on fire. That's ok, accept your temps get much to hot. I have a water spray bottle I use occasionally when that happens to supress the heat.

6: After about an hour, I rotate the ribs and swap their location. So the rib closest to the heat is now furthers, and what end was pointing north is now pointing south. Usually you need to reload your hickory chunks at this point too.

7: After about another hour, pre-heat your oven to 300, foil your ribs (foil methods galore online) and bake for an hour.

8: Relight the gas grill, just the left burner, on high. Return the ribs to the right side, still in foil but opened up at the top, add additional sauce and let it "tack up" for about 30 minutes.