Grilling ribs on a gas grill is a rewarding experience, especially when you see how easy it can be to achieve that tender, smoky flavor at home. If you’re new to grilling or looking for a reliable guide, this recipe will walk you through everything you need. We’ll cover both baby back and spare ribs, give you ingredient options, and explain each step clearly. By the end, you’ll have juicy, flavorful ribs perfect for family dinners or gatherings. Now, let’s get going.
Recommended tools to cook Ribs on a Gas Grill
Having the right tools is essential for a smooth grilling experience. Here are the must-haves:
- Gas Grill: A grill with multiple burners, allowing you to set up for indirect heat. You can refer to the ovens below:
Or Best Gas Grills With Searing Burner Under $800 that I mentioned.
- Grill Tongs: Long-handled tongs make it easy to turn the ribs without burning.
- Meat Thermometer: An instant-read thermometer ensures your ribs reach the perfect internal temperature of 190°F to 203°F.
- Heavy-Duty Aluminum Foil: Needed for wrapping the ribs to lock in moisture.
- Grill Brush: Use this to clean your grill grates before cooking to prevent sticking.
- Wood Chips: Apple or hickory wood chips add a smoky flavor. You can place them in a foil pouch or smoker box.
- Basting Brush: This is used to apply BBQ sauce toward the end of grilling.
Ingredients
For the Ribs:
– 2 racks of baby back ribs (or spare ribs, if preferred)
– 2 tablespoons olive oil
– 1/4 cup apple cider vinegar (optional, for moisture)
For the Dry Rub:
– 2 tablespoons brown sugar
– 1 tablespoon paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon smoked paprika (optional)
– 1 teaspoon cayenne pepper (optional for heat)
– 1 teaspoon black pepper
– 1 teaspoon kosher salt
– 1 teaspoon mustard powder
– 1/2 teaspoon cumin (optional for added depth)
For the BBQ Sauce:
– 1 cup of your favorite BBQ sauce (store-bought or homemade)
– 1 tablespoon honey or maple syrup (for sweetness)
– 1 tablespoon apple cider vinegar (to balance the sweetness)
Instructions
1. Prepare the Grill for Low and Slow Cooking
Start by setting up your gas grill for indirect heat. Preheat the grill to 250°F-300°F, leaving one side of the burners off and using only the other. This creates a low-heat zone where your ribs slowly cook, ensuring they stay tender. Place a small foil packet of soaked wood chips (such as apple or hickory) over the lit burner to add a smoky flavor. Close the grill lid and allow the wood chips to start smoking.
2. Select and Prep the Ribs
Choose between baby back or spare ribs, depending on your preference. Baby backs are leaner and quicker to cook, while spare ribs are meatier but take longer. First, remove the silver skin from the back of the rack to prep the ribs. Use a small knife to loosen a corner, then peel it off with a paper towel for better grip. This ensures your ribs will be more tender and allows the rub to penetrate more deeply into the meat.
3. Apply the Dry Rub
In a small bowl, mix the ingredients for the dry rub: brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and any optional spices like cayenne or cumin. Rub the olive oil over both ribs to help the seasoning stick. Generously coat the ribs with the dry rub, and massage the spice mix into every part of the meat. For best results, let the ribs sit at room temperature for 30 minutes to allow the seasoning to absorb fully.
4. Set the Ribs on the Grill (Indirect Heat)
Place the seasoned ribs bone-side down on the cooler side of the grill (the unlit burner side) for indirect cooking. Close the grill lid and cook for 2.5 to 3.5 hours for baby back ribs or 3.5 to 4.5 hours for spare ribs. The key to great ribs is patience—cooking them low and slow will result in tender meat that quickly pulls away from the bone.
5. Manage the Grill Temperature
During cooking, keep an eye on the grill temperature. Use a grill or meat thermometer to ensure the grill stays within the 250°F to 300°F range. If the temperature dips too low, increase the heat slightly. If it’s too high, briefly open the grill lid to release heat. Avoid opening the lid too often, as this can cause the temperature to drop, increasing cooking time.
6. Wrap the Ribs for Tenderness
After the ribs have cooked for about 2 to 2.5 hours (for baby backs) or 3 hours (for spare ribs), it’s time to wrap them in foil to help lock in moisture. Remove the ribs from the grill and place them on a large sheet of heavy-duty aluminum foil. Add a splash of apple cider vinegar or a few tablespoons of water for moisture, then wrap the ribs tightly in the foil. Place the wrapped ribs back on the grill and cook for another hour.
7. Apply BBQ Sauce and Finish on the Grill
Unwrap the ribs and discard the foil. Brush the ribs with your favorite BBQ sauce, using a sauce that matches your preferred flavor profile—sweet, tangy, or smoky. Mix in honey or maple syrup with the BBQ sauce to add a sweet glaze. Return the ribs to the grill directly over the lit burner. Increase the grill temperature to medium-high and grill the ribs for 10-15 minutes, flipping occasionally, to caramelize the sauce and create a slight char.
8. Check for Doneness
The ribs are done when they reach an internal temperature of 190°F-203°F, and the meat pulls away quickly from the bones. If you don’t have a meat thermometer, use the bend test: pick up the ribs with tongs from one end. They are ready if the ribs bend easily and start to crack in the middle.
9. Let the Ribs Rest
Once your ribs are done, remove them from the grill and let them rest for 10-15 minutes before cutting. Resting allows the juices to redistribute throughout the meat, making the ribs even more tender and flavorful.
10. Serve and Enjoy
Slice the ribs between the bones into individual servings. Serve with additional BBQ sauce on the side, and pair with your favorite summer side dishes like coleslaw, baked beans, or grilled corn. Whether you’re cooking for family or friends, these juicy, perfectly grilled ribs will surely be a hit!
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By following these simple steps and using the right ingredients, you can master the art of gas grilling ribs. With indirect heat, flavorful rubs, and a delicious BBQ sauce finish, you’ll have tender, mouthwatering ribs that everyone will love. Enjoy your grilling adventure, and feel free to experiment with different rubs and sauces to make the recipe your own!
FAQs
1. How long does cooking ribs on a gas grill take?
Cooking ribs on a gas grill typically takes 2.5 to 3.5 hours for baby back ribs and 3.5 to 4.5 hours for spare ribs. The key is to use indirect heat at a low temperature (around 250°F to 300°F) for slow, even cooking. Be sure to monitor the internal temperature of the ribs, aiming for around 190°F to 203°F for tender, fully cooked ribs.
2. Do I need to wrap ribs in foil when grilling on a gas grill?
Wrapping ribs in foil, or the “Texas Crutch,” is optional but recommended for achieving tender ribs. After the ribs have been on the grill for about two-thirds of the cooking time, wrapping them in foil helps retain moisture and speeds up the tenderizing process. You can add a bit of liquid (such as apple juice or butter) to the foil to enhance flavor and tenderness.
3. Should I use direct or indirect heat when grilling ribs on a gas grill?
Always use indirect heat when grilling ribs on a gas grill. This means placing the ribs on the cooler side of the grill, away from the direct flame. Indirect heat ensures that the ribs cook slowly and evenly without burning. Direct heat can cause the ribs to dry out or char too quickly on the outside before the inside is cooked through.
4. What temperature should I set my gas grill for cooking ribs?
The ideal temperature for cooking ribs on a gas grill is between 250°F and 300°F. Cooking at this low temperature allows the ribs to cook slowly and evenly, breaking down the connective tissue for tender, juicy meat. Maintaining a consistent temperature throughout cooking is important for the best results.
5. How do I know when ribs are done on the gas grill?
Ribs are done when they reach an internal temperature of 190°F to 203°F, which ensures they are tender enough to pull away from the bone. You can also check for doneness using the “bend test”—pick up the ribs with tongs, and if they bend easily and the meat starts to crack, they’re done. Another test is the “toothpick test”—insert a toothpick between the bones, and if it slides in easily, the ribs are ready.