smokey bbq ribs on gas grill
by：Longzhao BBQ
2020-06-15
Would you like to have some smoked, sticky, tender, juicy ribs at home? But you are not a pit owner and your best choice is a gas grill?
Let me show you something.
Over the years I \'ve watched a lot of videos and read a bunch of websites on how to do this task.
I believe I have refined this information into something fairly easy and repeatable for the first timer, while covering a variety of available devices.
Heck, you can even use the same basic information on a non-gas grill because the basic principle is the same.
Will you win a barbecue and get a huge trophy and a photo of you on the front page of the magazine? LOL no!
However, you will be confident to make a very delicious dinner for your family and friends, which will be the topic of the weekend.
Before we start, let\'s get some basic \"you\'re cooking meat\" stuff out first.
You are cooking raw pork including sticky sauce, steam, pressurized gas and fire.
Be aware of the food safety, cleanliness and personal protection of yourself and those around you.
The most important thing to accomplish this task is to understand your grill settings.
We need indirect heat at any time, and the setting of this heat depends entirely on the making, model and size of the grill.
We need to know this before we start as it will affect the way you prepare and cook your ribs.
If you have a grill with a front and rear burner, you may not have to cut the ribs.
If you have a 2-
3 burner grill, you may only use one, but you can use a higher flame in order to maintain the temperature. My grill . . .
The one before it is a fairly small thing with two burners, but they are arranged in two U-shapes, one left and one right.
This means that my already small grill is now cut in half.
You don\'t want the meat to come in direct contact with the flame because it will burn soon (
Fire due to the fat of the ribs).
Also, cooking different things on the grill over time, you will notice that the different sides of the grill will get hotter and hotter.
Which area is the coolest area when barbecue burgers, or what is the place you want to heat.
We want to reduce the temperature as much as possible, using the side that always burns the chicken first is not the side that we want to ignite.
In my specific unit, the right side is more gentle than the left side, so I will light up the right side and leave the left side during cooking.
What you need!
Time: food items: Tools: let me go over the ribs in more detail now, you don\'t want a large rustic style pork ribs here, no matter what the price is, it\'s just a normal skeleton.
Pieces of wood, I prefer real pieces of wood, you can get away with pieces or small bags, but they don\'t take that long, in this chef, I am using any wood from the Weber brand that is good for pork though I will avoid cherries as it will inject a distinct cherry flavor into the meat seasoning, no matter what you like, but to avoid anything in the ingredients that contains acid, citric acid, lemon peel, etc won\'t cook long enough to remove its sour flavor, so it\'s like a rib of a nuclear warhead candy twang, look at the ingredients.
When I went to Target today, there was some sort of acid in the McCormick BBQ seasoning, and the in-store brand didn\'t.
Otherwise they are all the same (
Brown sugar, garlic, onion, some type of pepper, pepper, herbs and salt).
I used some of KC\'s masterpieces as it was already in our fridge.
Okay, we know our Grill, we have our stuff, let\'s start this party.
The first hour or so is very busy, so be prepared.
Chips need to be soaked in water for at least 30 minutes or they will suddenly catch fire and die quickly.
I\'m going to take about two cups of wood, fill the container with water, and put it aside.
Next, I need to remove the ribs from the package, rinse with cold water, and pat dry with paper towels.
The main purpose of this is not to really remove any gravy, but this initial rinse will wash away loose parts and bone fragments.
These things are handled at the speed of light through evil machines.
Once dry, I will take a sharp knife and remove any loose pieces or flying pieces from the ribs, some of which are shown, most of it is to prevent things from falling off or burning on the grill.
Next, I will put the knife flat on the meat, trim the excess fat, the fat is good, the fat will prevent the meat from drying during a long cooking process, but you also don\'t want to bite a 1/4 thick semi-rendered fat jelly.
After the meat is trimmed, we want to turn it over.
The back of the rib is a membrane and you don\'t need to remove it, it\'s not very good, its internal sealed skin absorbs fat and prevents any smoke and seasoning.
For even smoke and flavor. . .
I highly recommend that you remove it and not let the person who eats it chew it, even though it is almost as hard as the plastic on the ribs.
It\'s easy except for it.
Find the \"corner\" of the film and scrape it with a knife.
Once it starts to peel off a little, grab it with some paper towels and clip the film and towel between the index finger and thumb.
Peel it back slowly, pro can do it at once, it usually takes two or three times before I get everything, but we need to get everything off.
Since my grill is not large enough to hold the entire rib rack while avoiding the meat being heated directly, I have to cut my grill in half.
To season the meat, I will apply a very thin BBQ sauce to the ribs.
We need to cover, top, bottom and all sides.
Once done, apply a thick layer of dry dressing on the top, bottom and all sides.
I will put these on a baking sheet lined with tin foil until it is ready for cooking, which will give the dry dressing enough time to buffer and stick to the meat.
If you want, you can add some more dry dressing before they get on fire.
Continue to start your grill with all the burners and we want it to get hot and good in order to burn anything left so it\'s easier to clean.
You really don\'t want your ribs to taste the Thursday burger so we need to burn it out and scrub it well with a grill brush.
Next, we need to make cigarette bags.
I want a long aluminum foil, which is longer than the width (
Eyeball it, it\'s not a key task)
Fold the long side in half so that it forms a square more or less.
Fold again to half from the first fold 90 degrees.
The bottom and sides fold and curl, so we just made a foil bag with 2 layers of thickness.
Drain the water from your piece of wood, enlarge about a cup of wood in the bag, and fold the last Cup.
Cut some cracks at the top of the bag with a knife.
I did 3 and turned on a wider one, which was to help ignite the chip. . .
It was surprisingly difficult, and in the end, I\'m going to take more foil and make a second bag for the remaining chips, just like the first one.
The back of the bag says that on the gas grill, a glass of French fries can smoke for up to 40 minutes.
Let the grill burn anything there, scrub the grate with the grill brush and I will turn off the burner (
Depending on your grill or burner)
I want to cook pork ribs indirectly.
I will completely open the direct side and throw a bag at the top of the grate.
Most of the time I see someone using these bags and they just say throw it on your burner and like magic it will start smoking in a short time.
Not my grill so I\'m going to put it on the grate for about 5 to 10 minutes to get rid of the excess moisture and then extend a helping hand with the wand/grill lighter to keep it staring, in the main picture of this step, you can see a tiny flame at the opening.
That little flame won\'t last long, it doesn\'t matter, you don\'t want fire, you want chips to burn.
I give it a few more minutes and then I lift the grill when I start to see the smoke billowing (
Use the big channel lock but the oven mits is also good just pay attention to the fire)
Throw it on the burner with full gas on it.
After a while, the first pack should have smoked well, so I brought up the grate again, threw it on the second pack, and finally put the meat on.
Offsetting packet start times like this should ensure we have a full hour of smoke.
Close the lid and set a 30-minute timer to catch your temperature on the indirect side.
It will be very hot, but it is OK now. after about 10-
The first cigarette pack in 15 minutes should produce a lot of smoke, and the second cigarette pack should start to smoke.
Turn the burner all the way down and observe the smoke, if the smoke is too light, turn the burner slightly up but not too much.
Ideally, we would like to have about 250 degrees F in the indirect area, and my little grill is almost impossible, so it works in places above 250 and below 300.
You don\'t need to constantly monitor it like I\'m here, just spot check it to make sure the temperature doesn\'t get out of control too much.
After that period of time, we will have the ribs stay in the smoke for 30 minutes and we need to rotate the meat.
In my case, since I have two parts, I will rotate 180 degrees to the right by switching to the left.
Get used to this practice because we need to rotate the ribs every half hour or so to make sure it cooks 100% evenly.
Once rotated, rotate for another 30 minutes or until the grill stops smoking.
Collect 4 pieces of aluminum foil large enough to wrap your ribs while waiting, put some barbecue sauce in the bowl and have a glass of juice.
After about an hour of smoke your ribs should be in some pretty color and now we need to wrap them up and let them cook and we want to double on the foil, to prevent the bones from poking out, though maybe a little bit offset them to make sure it\'s wide enough to wrap the entire rib.
Apply a thin layer of barbecue sauce to the bottom of the foil with a roast meat brush, place the ribs on the foil, apply the barbecue sauce around, top and bottom, and start packing them.
Just before finally sealing the rib bag, I\'m going to sprinkle a little juice at the bottom of the foil, and eventually there will be a lot of moisture, but, that will leave things out in the first place.
When I say splash, I mean a few tablespoons and don\'t need it to swim.
Whatever the remaining juice is, it\'s a nice treat on the hot days next to the hot grill.
Once they are wrapped up, use the oven mits or anything to pick up the ribs, please note that they are very stiff and not very flexible.
We need to cook slowly for at least one and a half to two hours and rotate around every half hour so they can cook together.
If your grill burner has not reached the minimum setting yet, continue to turn down.
Rotate by hand every 30 minutes or so, check the temperature in the indirect area before opening the lid, if the temperature is too out of control, you can use something to open the lid, but in general, this is not my problem.
Again, you don\'t have to go with a thermocouple and 1 m to the exact nerd like I did, you can use the oven thermometer, or what I usually do is \"read it instantly\" the meat thermometer, although there is usually a hole on the side of the lid.
As long as it is usually below 300 degrees Fahrenheit, the gas grill will stabilize at the temperature.
No matter how I measure the temperature, my grill always swings from about 260 to 280 from one burner at a minimum setting.
After about an hour, start checking whether the meat is finished or not, and the easiest way is to feel.
When we put the ribs on the foil, they are very stiff and quite Ridge.
This batch after about 1: 40 (after wrapping)
The meat in the bag began to feel really relaxed and slumped in my hand.
This is a very good indicator that they need to fall off and you want them to be soft and easy to release from the bones, but don\'t cook too well and you won\'t be able to handle them if they don\'t fall off
Remove the ribs from the grill, open the foil bag with great care, and the bottom will have more steam and more hot liquid than you put there.
This is the juice in the meat and the liquid in the sauce, and the little juice that has been welding the meat.
We want to lift the ribs from the liquid and look at the bones and the meat should pull back from the edge.
You can use the meat thermometer to check the meat if you want to, to make sure the weight is 100%.
Technically, we can eat like it, but its meat is already steamed, so it\'s a bit wet and we need to finish the ribs to solve this problem.
Turn your heated burner to fully explode and make the grill hot and beautiful.
In this case, I will scoop the liquid at the bottom of the foil back to the top of the meat.
If you want to put some more sauce or seasoning on your ribs, now is the time to do so, because we will make the final glaze from anything on the meat.
Once the grill is good and hot, put the meat back on the indirect side, close the lid and let it bake anywhere in 5 to 10 minutes until the desired color is reached.
Take your ribs in and let them cool for a few minutes when you cut them, they should stay on the bones, but with a little effort, they can come out cleanly from the bones, super juicy and delicious.
Have a great dinner with your family and friends and don\'t care too much about the incredible mess on the grill.
Where did I put the beer? . .
Let me show you something.
Over the years I \'ve watched a lot of videos and read a bunch of websites on how to do this task.
I believe I have refined this information into something fairly easy and repeatable for the first timer, while covering a variety of available devices.
Heck, you can even use the same basic information on a non-gas grill because the basic principle is the same.
Will you win a barbecue and get a huge trophy and a photo of you on the front page of the magazine? LOL no!
However, you will be confident to make a very delicious dinner for your family and friends, which will be the topic of the weekend.
Before we start, let\'s get some basic \"you\'re cooking meat\" stuff out first.
You are cooking raw pork including sticky sauce, steam, pressurized gas and fire.
Be aware of the food safety, cleanliness and personal protection of yourself and those around you.
The most important thing to accomplish this task is to understand your grill settings.
We need indirect heat at any time, and the setting of this heat depends entirely on the making, model and size of the grill.
We need to know this before we start as it will affect the way you prepare and cook your ribs.
If you have a grill with a front and rear burner, you may not have to cut the ribs.
If you have a 2-
3 burner grill, you may only use one, but you can use a higher flame in order to maintain the temperature. My grill . . .
The one before it is a fairly small thing with two burners, but they are arranged in two U-shapes, one left and one right.
This means that my already small grill is now cut in half.
You don\'t want the meat to come in direct contact with the flame because it will burn soon (
Fire due to the fat of the ribs).
Also, cooking different things on the grill over time, you will notice that the different sides of the grill will get hotter and hotter.
Which area is the coolest area when barbecue burgers, or what is the place you want to heat.
We want to reduce the temperature as much as possible, using the side that always burns the chicken first is not the side that we want to ignite.
In my specific unit, the right side is more gentle than the left side, so I will light up the right side and leave the left side during cooking.
What you need!
Time: food items: Tools: let me go over the ribs in more detail now, you don\'t want a large rustic style pork ribs here, no matter what the price is, it\'s just a normal skeleton.
Pieces of wood, I prefer real pieces of wood, you can get away with pieces or small bags, but they don\'t take that long, in this chef, I am using any wood from the Weber brand that is good for pork though I will avoid cherries as it will inject a distinct cherry flavor into the meat seasoning, no matter what you like, but to avoid anything in the ingredients that contains acid, citric acid, lemon peel, etc won\'t cook long enough to remove its sour flavor, so it\'s like a rib of a nuclear warhead candy twang, look at the ingredients.
When I went to Target today, there was some sort of acid in the McCormick BBQ seasoning, and the in-store brand didn\'t.
Otherwise they are all the same (
Brown sugar, garlic, onion, some type of pepper, pepper, herbs and salt).
I used some of KC\'s masterpieces as it was already in our fridge.
Okay, we know our Grill, we have our stuff, let\'s start this party.
The first hour or so is very busy, so be prepared.
Chips need to be soaked in water for at least 30 minutes or they will suddenly catch fire and die quickly.
I\'m going to take about two cups of wood, fill the container with water, and put it aside.
Next, I need to remove the ribs from the package, rinse with cold water, and pat dry with paper towels.
The main purpose of this is not to really remove any gravy, but this initial rinse will wash away loose parts and bone fragments.
These things are handled at the speed of light through evil machines.
Once dry, I will take a sharp knife and remove any loose pieces or flying pieces from the ribs, some of which are shown, most of it is to prevent things from falling off or burning on the grill.
Next, I will put the knife flat on the meat, trim the excess fat, the fat is good, the fat will prevent the meat from drying during a long cooking process, but you also don\'t want to bite a 1/4 thick semi-rendered fat jelly.
After the meat is trimmed, we want to turn it over.
The back of the rib is a membrane and you don\'t need to remove it, it\'s not very good, its internal sealed skin absorbs fat and prevents any smoke and seasoning.
For even smoke and flavor. . .
I highly recommend that you remove it and not let the person who eats it chew it, even though it is almost as hard as the plastic on the ribs.
It\'s easy except for it.
Find the \"corner\" of the film and scrape it with a knife.
Once it starts to peel off a little, grab it with some paper towels and clip the film and towel between the index finger and thumb.
Peel it back slowly, pro can do it at once, it usually takes two or three times before I get everything, but we need to get everything off.
Since my grill is not large enough to hold the entire rib rack while avoiding the meat being heated directly, I have to cut my grill in half.
To season the meat, I will apply a very thin BBQ sauce to the ribs.
We need to cover, top, bottom and all sides.
Once done, apply a thick layer of dry dressing on the top, bottom and all sides.
I will put these on a baking sheet lined with tin foil until it is ready for cooking, which will give the dry dressing enough time to buffer and stick to the meat.
If you want, you can add some more dry dressing before they get on fire.
Continue to start your grill with all the burners and we want it to get hot and good in order to burn anything left so it\'s easier to clean.
You really don\'t want your ribs to taste the Thursday burger so we need to burn it out and scrub it well with a grill brush.
Next, we need to make cigarette bags.
I want a long aluminum foil, which is longer than the width (
Eyeball it, it\'s not a key task)
Fold the long side in half so that it forms a square more or less.
Fold again to half from the first fold 90 degrees.
The bottom and sides fold and curl, so we just made a foil bag with 2 layers of thickness.
Drain the water from your piece of wood, enlarge about a cup of wood in the bag, and fold the last Cup.
Cut some cracks at the top of the bag with a knife.
I did 3 and turned on a wider one, which was to help ignite the chip. . .
It was surprisingly difficult, and in the end, I\'m going to take more foil and make a second bag for the remaining chips, just like the first one.
The back of the bag says that on the gas grill, a glass of French fries can smoke for up to 40 minutes.
Let the grill burn anything there, scrub the grate with the grill brush and I will turn off the burner (
Depending on your grill or burner)
I want to cook pork ribs indirectly.
I will completely open the direct side and throw a bag at the top of the grate.
Most of the time I see someone using these bags and they just say throw it on your burner and like magic it will start smoking in a short time.
Not my grill so I\'m going to put it on the grate for about 5 to 10 minutes to get rid of the excess moisture and then extend a helping hand with the wand/grill lighter to keep it staring, in the main picture of this step, you can see a tiny flame at the opening.
That little flame won\'t last long, it doesn\'t matter, you don\'t want fire, you want chips to burn.
I give it a few more minutes and then I lift the grill when I start to see the smoke billowing (
Use the big channel lock but the oven mits is also good just pay attention to the fire)
Throw it on the burner with full gas on it.
After a while, the first pack should have smoked well, so I brought up the grate again, threw it on the second pack, and finally put the meat on.
Offsetting packet start times like this should ensure we have a full hour of smoke.
Close the lid and set a 30-minute timer to catch your temperature on the indirect side.
It will be very hot, but it is OK now. after about 10-
The first cigarette pack in 15 minutes should produce a lot of smoke, and the second cigarette pack should start to smoke.
Turn the burner all the way down and observe the smoke, if the smoke is too light, turn the burner slightly up but not too much.
Ideally, we would like to have about 250 degrees F in the indirect area, and my little grill is almost impossible, so it works in places above 250 and below 300.
You don\'t need to constantly monitor it like I\'m here, just spot check it to make sure the temperature doesn\'t get out of control too much.
After that period of time, we will have the ribs stay in the smoke for 30 minutes and we need to rotate the meat.
In my case, since I have two parts, I will rotate 180 degrees to the right by switching to the left.
Get used to this practice because we need to rotate the ribs every half hour or so to make sure it cooks 100% evenly.
Once rotated, rotate for another 30 minutes or until the grill stops smoking.
Collect 4 pieces of aluminum foil large enough to wrap your ribs while waiting, put some barbecue sauce in the bowl and have a glass of juice.
After about an hour of smoke your ribs should be in some pretty color and now we need to wrap them up and let them cook and we want to double on the foil, to prevent the bones from poking out, though maybe a little bit offset them to make sure it\'s wide enough to wrap the entire rib.
Apply a thin layer of barbecue sauce to the bottom of the foil with a roast meat brush, place the ribs on the foil, apply the barbecue sauce around, top and bottom, and start packing them.
Just before finally sealing the rib bag, I\'m going to sprinkle a little juice at the bottom of the foil, and eventually there will be a lot of moisture, but, that will leave things out in the first place.
When I say splash, I mean a few tablespoons and don\'t need it to swim.
Whatever the remaining juice is, it\'s a nice treat on the hot days next to the hot grill.
Once they are wrapped up, use the oven mits or anything to pick up the ribs, please note that they are very stiff and not very flexible.
We need to cook slowly for at least one and a half to two hours and rotate around every half hour so they can cook together.
If your grill burner has not reached the minimum setting yet, continue to turn down.
Rotate by hand every 30 minutes or so, check the temperature in the indirect area before opening the lid, if the temperature is too out of control, you can use something to open the lid, but in general, this is not my problem.
Again, you don\'t have to go with a thermocouple and 1 m to the exact nerd like I did, you can use the oven thermometer, or what I usually do is \"read it instantly\" the meat thermometer, although there is usually a hole on the side of the lid.
As long as it is usually below 300 degrees Fahrenheit, the gas grill will stabilize at the temperature.
No matter how I measure the temperature, my grill always swings from about 260 to 280 from one burner at a minimum setting.
After about an hour, start checking whether the meat is finished or not, and the easiest way is to feel.
When we put the ribs on the foil, they are very stiff and quite Ridge.
This batch after about 1: 40 (after wrapping)
The meat in the bag began to feel really relaxed and slumped in my hand.
This is a very good indicator that they need to fall off and you want them to be soft and easy to release from the bones, but don\'t cook too well and you won\'t be able to handle them if they don\'t fall off
Remove the ribs from the grill, open the foil bag with great care, and the bottom will have more steam and more hot liquid than you put there.
This is the juice in the meat and the liquid in the sauce, and the little juice that has been welding the meat.
We want to lift the ribs from the liquid and look at the bones and the meat should pull back from the edge.
You can use the meat thermometer to check the meat if you want to, to make sure the weight is 100%.
Technically, we can eat like it, but its meat is already steamed, so it\'s a bit wet and we need to finish the ribs to solve this problem.
Turn your heated burner to fully explode and make the grill hot and beautiful.
In this case, I will scoop the liquid at the bottom of the foil back to the top of the meat.
If you want to put some more sauce or seasoning on your ribs, now is the time to do so, because we will make the final glaze from anything on the meat.
Once the grill is good and hot, put the meat back on the indirect side, close the lid and let it bake anywhere in 5 to 10 minutes until the desired color is reached.
Take your ribs in and let them cool for a few minutes when you cut them, they should stay on the bones, but with a little effort, they can come out cleanly from the bones, super juicy and delicious.
Have a great dinner with your family and friends and don\'t care too much about the incredible mess on the grill.
Where did I put the beer? . .
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