When grilling ribs, it’s best to use low and indirect heat. This will help to create tender meat that easily tears off the bone.
To test for doneness, remove the foil and bend the ribs slightly. If a deep crack appears, the ribs are finished.
A meat thermometer is the most reliable tool to check for doneness, but you can also try a visual test by bending the ribs.
Prep the Ribs
The key to grilling ribs is low and slow. The ribs need to cook at about 250 degrees Fahrenheit for a couple of hours to become tender and flavorful. A gas grill does not produce as much smoke as a smoker, but cooking the ribs at low temperatures for long periods of time produces a great smoked-flavored result.
Start by removing the membrane that encases the bones. This is not difficult and can be done by slipping a slim knife between the bone and membrane, loosening it, and pulling it off. Then rub the ribs with a generous coating of a dry rub. I used Christie Vanover’s Pork Rub collaboration with Spiceology, but a simple mixture of salt and pepper also works well. Apply the rub to both sides of the ribs.
Once the rub is applied, wrap the ribs tightly in foil and place them on the grill. Turn the grill burners down to a medium heat and leave the ribs to cook.
After about three hours, remove the ribs from the grill and unwrap them. If they appear to be undercooked, rewrap them and continue cooking for another hour.
While the ribs are cooking, prepare the glaze in a small pot by whisking together 1/2 cup orange marmalade and 1/4 cup apple cider vinegar. When the ribs are cooked, brush them with the glaze and return them to the grill. Baste the ribs frequently with the glaze, turning and grilling until both sides are glazed and browned.
Smoke the Ribs
The trick to making good ribs on gas is to cook them low and slow. That’s not easy to do with gas because the heat isn’t controlled as well as with a charcoal fire, but it is possible if you use indirect cooking and add some foil packs of wood chips.
To get started, turn the ribs bone-side up and slip a slim knife between the bones to loosen the thin membrane that encases them. Pull off the membrane as you go; it takes a bit of work, but it’s worth it for flavor.
Generously season both sides of the ribs with the pork rub. Pat it in, and then set the ribs in your grill, bone side down, on the “cool zone” of the grill (the one with no burners lit).
When the smoke has settled to a steady rate in the 200degF – 275degF range, close the lid and leave it shut. Check the ribs occasionally for moisture; it’s important to maintain a humid environment for low and slow smoking, but you don’t want to oversmoke the meat.
The ribs are done when a) They reach an internal temperature of 190deg+ (200deg-205deg preferred)–it’s hard to get an accurate reading with a meat thermometer, because the thin meat and bones interfere. b) The ends of the rib bones are sticking out some, and c) When you pick up the ribs with tongs holding them about 1/3 of the way up, they crack.
Cook the Ribs
The first and most important rule about grilling ribs is “go low and go slow.” The low temperature helps to tenderize the meat, while the long cooking time gives it its signature flavor. The exact duration depends on many factors, such as your grill setup, the thickness of the slab and how hot it is. Generally, it takes 3 hours to grill a medium-sized rack of ribs.
When you’re ready to start, preheat your gas grill to 300 degrees. Add coals or flames to one half of the grill and then place your rack over the other burners. This is called indirect grilling and allows the ribs to cook without burning or drying out.
Once the ribs are finished, remove them from the grill and let cool for about 10 minutes. Then, slather them with some of your favorite barbecue sauce. I like to use my 3-2-1 BBQ sauce because it has just the right amount of heat and sweetness.
You may want to spritz the ribs with water or apple juice from time to time. This is because gas grills tend to offer a dry cooking environment, so moisture is essential. It also helps the ribs retain their smoke flavor.
Serve the Ribs
While it may not be as good as the ribs cooked low and slow in an actual smoker, you can still achieve tender smoked ribs on your gas grill. The key is to use the right technique and follow the recipe. With proper grill setup and careful cooking, you can make a delicious rack of St Louis-style ribs that will be the hit of your next barbecue.
Preheat a gas grill to 300 degrees F (150 degrees C). Place the charcoal or flames on one side of the grill and set a smoking tube on that same side. Turn the burners to medium-low and close the lid to create a steady stream of rolling smoke.
Lightly season the ribs with 1/2 cup of pork rub. Liberally apply the rub to both sides of the ribs and pat into the meat, being sure not to miss any spots. Place on the ‘cool zone’ of the grill-the side that is not over the lit burners and smoking tube.
After 1 1/2 hours, remove the ribs from the grill and check them for doneness. They are ready when the internal temperature reaches 190 degrees F (200-205 is preferred) and some of the ends of the rib bones are sticking out of the bone. Allow to rest for ten minutes or so before serving.
