master-cooks | An Expert's Advice On Making Succulent Barbecued Ribs On A Gas Grill

To achieve succulent barbecued ribs on a gas grill, start by selecting quality ribs, either baby back or spare ribs, ensuring they have a good meat-to-bone ratio. Begin by removing the membrane from the back of the ribs to enhance tenderness and flavor absorption. Season the ribs generously with a dry rub, which typically includes ingredients like brown sugar, paprika, garlic powder, and cayenne pepper, allowing the spices to penetrate the meat for at least an hour or overnight in the refrigerator. Preheat the gas grill to a low temperature, around 225 to 250 degrees Fahrenheit, using indirect heat to avoid direct flames under the ribs. Place the ribs bone-side down on the grill, adding a pan of water nearby to maintain moisture. Close the lid and cook the ribs slowly, allowing them to absorb smoky flavors from wood chips placed in a smoker box or wrapped in foil. After about two hours, begin basting the ribs with a barbecue sauce of your choice, continuing to cook until they are tender and have a slight char. The entire process takes approximately three to four hours, resulting in ribs that are both juicy and flavorful, with a perfect balance of smokiness and caramelized sweetness.

Avoid overcooking your barbecue ribs

The ideal method for cooking ribs allows the meat to simmer in its own juices. Many experts endorse the 3-2-1 technique, which aligns with Robbie Shoults' recommendation to maintain a lower heat on the grill and make adjustments as needed. While he suggests wrapping the ribs in aluminum foil, the 3-2-1 method advises covering them with foil after three hours and letting them cook for an additional two hours, flipping the rack to its other side during this time. For the initial five hours, the only seasoning on your ribs should be a dry rub, and Bear Rubz provides four delicious spice blends to choose from.

"If you plan to baste with barbecue sauce, make sure to do it in the last 30 minutes to prevent the sugars in the sauce from burning," Shoults advises. Your ribs won’t be waiting around, so don’t rush to add the sauce too early. Among the diverse barbecue sauces found across the U.S., Kansas City and Texas-style sauces are typically thick, sweet, and spicy, which is what most supermarket options offer. In contrast, Eastern Carolina and Virginia-style sauces are thinner and more vinegar-based, making them suitable for earlier application. The higher the sugar content, the less time it requires to cook. Check on your ribs periodically to ensure the sugars aren’t burning, so you can achieve those mouthwatering, gas-grilled ribs.

An Expert's Advice On Making Succulent Barbecued Ribs On A Gas Grill

Avoid overcooking your barbecue ribs

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