BBQ Ribs On A Gas Grill
Tender, smoky pork ribs cooked low and slow on a gas grill using indirect heat and wood smoke, then wrapped until tender and finished with barbecue sauce.
Ingredients
- 2 racks pork spare ribs or baby back ribs
- ¼ cup BBQ dry rub
- ¾ cup BBQ Sauce
- ½ cup apple juice
- ½ cup apple cider vinegar
Instructions
- Light one burner of your grill, place the pellets or wood chips over the active burner and close the lid. Allow the temperature to stabilize in the grill at 255°F as indicated with a reliable leave-in thermometer.
- Place the seasoned ribs, bone side down on the grill over indirect heat. Close the lid and let them go for 45 minutes without peeking.
- While the ribs are on the grill, mix the apple juice and vinegar into a spray bottle. After 45 minutes on the grill, spritz the ribs for the first time. Work quickly and close the lid as soon as possible. Then, spritz the ribs every 20 minutes until the ribs have been on for about two hours total. This can change by a few minutes either side of two hours, depending on the color of the ribs.
- Remove the ribs from the grill, close the lid and adjust the heat to maintain 285°F. While the grill is heating up, wrap the ribs tightly in aluminum foil or butcher paper. Before sealing up the wrapping paper, add a couple of tablespoons of the juice and vinegar mixture to the ribs.
- Place the wrapped ribs back on the grill over indirect heat, and close the lid. Allow the ribs to cook for about an hour, then start checking around 195°F to ensure probe tenderness.
- Remove the wrapped ribs from the grill and close the lid. Unwrap the ribs, return them back to the grill over indirect heat, and glaze them with your favorite barbecue sauce. Close the lid and let the sauce set on the ribs for 20 minutes or until sauce is tacky.
- Remove the ribs, lets them rest for 10 minutes, then slice and serve.