Barbecue Ribs on a Gas Grill

hey welcome back to how to barbecue right I'm Malcolm Reed if you've ever wanted to cook ribs on a propane grill I'm about to show you how it's done let's get to cooking so I picked up a couple slabs of baby back ribs from the grocery store these are the loin back ribs that come off the top part of that rib cage right over the pork loin take them home take them out of the package blot them dry a little bit always take that membrane off the backside you can just use a paper towel and jerk it right off it's not hard to do but what that does is exposes the meat on the underside let's just get some seasoning on it and not have that tough membrane there now you can square up the ends a little bit if you want take off any excess fat but it's really easy to trim baby back ribs now we're ready for the seasoning y'all and I'm keeping it simple y'all have seen me do this recipe before I got a little yellow mustard that we're going to act as a binder so we'll just put a little bit on that back side we're going to rub it in just a little bit and then we need a little SPG little salt pepper and garlic action so I'm going to hit them with my AP rub and you just want a light coat I just like that salt that pepper that garlic flavors that everybody knows it makes a great base for a rib we're just going to hit them with that a little bit if you want to you can Pat it down and then we're going to come back with a little bit of your favorite barbecue rub y'all know I got the barbecue rub right over the top not too heavy not too light either I want to cover up that mustard I don't want to see yellow it's really what the Mustard's for it does help it stick lets me know that I got good coverage of my seasonings and then you know what we're going to do just flip that racker ribs over and do the exact same thing just a light strip of yellow mustard you don't need much spread it around a little bit with your glove tan just to make it sticky on top come back with the AP salt pepper garlic y'all you know it I've been cooking ribs this way for years and they come out good every time and notice I'm not too heavy I don't want these seasonings burning on me so we just got a good coverage on there Pat it down do the same thing to this other slab now this is completely up to you whatever flavors you like hit it with it you can't go wrong I like to have it balanced I like a pretty color a little bit of heat and a little bit of sweet I mean look at that it's beautiful on the back side and we're going to do the same thing on this thick meaty side light coat of mustard then I'm going to come back over it with the seasoning make sure I get a little on the end good even coverage right across the top just make it rain on them ribs and that's it now these ribs just need to hang out on this cutting board you can already see this first rack starting to get a real Rich red colors pulling some of that moisture out that's what I want them to look like now these ribs are ready to cook on any pit now normally I would be putting them on a smoker about 250 75° but I got the chance to cook on a brand new to me propane grill and what makes this Grill special is that it's thermostatically controlled it has two cooking options of course you can fire the burners up and just Grill on it but this propane grill has a control to where you can set the temperature if I want this ribs to cook at 250 that's what I can put it on so I'm going to see if this Members Mark Pro Series fire burner will actually do what it says it'll do so let's go check out this grill right now it's the cleanest Grill I own cuz it ain't never been cooked on but we we about to get it dirty y'all first cook on this Grill we put it together at the shop fire it up make sure it worked now you can see it's got a nice stainless steel grap five burners now to fire it up the instruction said to turn the outside burner and the middle burner on high I've already got my propane bottle on so we're going to turn all three of these on high we're going to adjust the thermostat to about 250 and then we're going to hit the burner switch over here now we got fire that's ignition right there all three burners are lit the thermostat control is on the back wall that's got to be where the sensor is to pick up the temperature heat and what it's going to do it's going to regulate this gas flow I guess the dial on the outside is what I'm most concerned about I want to see how close of temperature that gets to that 250 mark it should be about that line right there it's probably going to be a little different cuz the the om up here in the glass and the probes in the back wall but it's got to be pretty close and we're cooking ribs close is good enough for me been about 10 12 minutes and this thermostat is holding this grill right at that 250 Mark so that's kind of where I want to be to cook some ribs at least to put them on and get some smoke going now you know you're not going to get any smoke from propane but what I did was I made me a little smoke bomb put me some wood chips in a little metal tray covered it with full poked a few holes in it I'm hoping this is going to give me some added flavor to these ribs they give them that smoke style since we're cooking them on gas let's go ahead and put these ribs on the pit I sprayed the cooking grates with Pam we've already burned everything off of it so it's ready to go and I'm just going to take these ribs and just set them right on the rack I'll have to check on them as they cook to make sure they're not burning but you see we got some Flames going make sure you put your ribs on straight cuz that is how they're going to cook if they got a curve to them they will be curved when they're done looks good to me and I'm going to take my little smoke bomb we'll just put it back here in the corner I don't want to put it too close to my therat I don't know if that would mess up the temperature or not so we'll just leave it right there and it ought to start smoking once it gets good and hot I don't want those chips to burn I just want them to smolder lot of cooking space and you can get to it I do like that about this Grill but let's close it down see how fast it'll bounce back to 250 I don't know if it shows up on camera but it does have a pretty cool viewing window it's not smoked up yet I can still see the rib I can look in there make sure my barers are going anyway it's recovering it didn't lose too much it dropped down maybe you know 20 30° it's all about time now so they've been on about an hour we're starting to see some color they're looking pretty good what I'm really interested out is looking at the bottom you see we got some fat rendering we got some blood coming up that's normal let's flip them over oh the back side's looking good rubs starting to stick I think what I'm going to do is flip these ribs at this point I want to get them even so we're going to go about an hour I got a little bit of smoke coming out of my smoke bomb that's okay I'm not trying to over smoke them but we're just trying to still get color on them they've got a ways to go on this propane grill I know I'm going to get 2 hours I might be able to go go a little longer to make sure I get my color right but that's what I'm looking for at this stage anytime I'm cooking ribs no matter what Grill it is I want to get that color right before I wrap them and get them tender so this propane grill we're working on color my smoke bomb is doing his thing now I put should have put that dude on there a little bit earlier but look these ribs have been on another 30 minutes since I flipped them over I wanted to look at them so let's roll them over smok's coming out my bomb oh yeah they looking good I'm going to let them go another 30 down but don't burn yourself leaving your thumb there that would be dumb but let's flip back over make sure this slab's looking all right too oh yeah I'm getting some color on them getting some color on them we're going to flip them back over and we're going to go another 30 minutes and I believe it'll be time to wrap but I want them to get some more of this smoke on there y'all look at this finally done caught up got all that little smoke it ain't burning on fire but it's definitely smoking so we're getting some added flavor and we're about an hour and 30 in on ribs so normal time so far my temperature is holding steady on this Members Mark Grill it's doing a pretty good job now I can't laain about the temps I didn't put a probe on the great I really don't know what temp it is but just by looking at it I would say it's fairly close to 250 because I'm not getting too dark I'm not rendering too fast my bones aren't popping out my color is even y'all let it keep on smoking and cooking I have got it smoked up in the smok house cooking these ribs my smoke bomb is jinning over there but it has been 2 hours and this is typically where I want to wrap ribs usually my color and look at the color on them I mean they are looking beautiful it's time to wrap these Jokers so to wrap these ribs I'm going to hit them with a little more rub I ain't putting too much in them today I'm going to keep the sugar to a minimum I'm going to add a little bit of my zero sugar barbecue sauce keep the calories down a little bit but I want some flavor y'all I want some heat I want a little vinegar and that's what we're going to get here with this zero sugar pour it right over the top we go meat down with our ribs in the full so we're going to flip them over on the back side I'm going to hit them with just a little more seasoning little line of that zero barbecue sauce and I'm going to pour just a little bit of Apple juice for some added moisture in there not too much just a couple tablespoons maybe and we're going to close these dudes up make sure we don't lose any of that liquid we put in there I got a double layer of full going to wrap them over bring it back two layers fold our ends up it's that easy set them to the side now let's do the same thing to our the other slab little seasoning over the top you see anything on them we don't like go ahead and get it off little bit of the barbecue sauce use whatever you like flip them over back side little sauce down the center not too much pour in a little bit of apple juice along the back wrap them over fold our ends up and we back in business y'all let's go back to the grill I'm going to keep my temps the same thing set these ribs back in the exact same position meat side down this thing's still smoking y'all so I'm just going to let it go it ain't going to affect them now that they're wrapped up but it smells good in The Smokehouse so we're going to close the lid and I'm not touching the grill I want it to stay about that 250 Mark now it's just a matter of time get these ribs tender if you were cooking on any Grill first you got to get some color some smoke on them then you got to wrap them up get them tender and then how you finish them you can finish them dry or wet we'll see what we're going to do I don't know yet all right we've been cooking for about an hour in the wrap and that's when I like to check for tenderness we going to carefully open this foil up and the way we wrap them up you can get in it easy just unfold it they're looking good we got some bone pullback oh it's Lo hey I tell y'all what look at that 204 shoot that slab right there's done hold on see what the back side looks like oh yeah we got to check the other rack now this slab was a little bit bigger I'm going do the same thing and it may not be there I don't know we got some bone pull let me see what the temp on this rack is breeding 204 207 man I think we are there in an hour on the propane grill let's look at the back side of these oh yeah man we've rendered that fat they're going to be tender let's take them off oh smoke bomb still got a little trickle coming out it we're going to leave it going I'm going to shut the grill keep my temp going what we're going to do now is make us a little rib boat I pull off enough to double it back fold it in half and then I like to take this side fold it up a little bit make me a little lip here then I can take the rib and put it right on it so I can see what I need we're going to take this side we're going to fold it back fold hold it back and Fold It Up kind of got a little lip on it too and then at the end I kind of do it paper airplane Style just make you a little wall fold the corners over and then bring it up and then just kind of tuck it in there really ain't no right or wrong way we're just making a little aluminum full tray but what that's going to do is hold them ribs it's going to make it when I pick them up easier to go back on the grill now we just got to get them pretty again and all we're going to do sprinkle just a light coat of dry seasoning right on top if you want to change your flavors up that's a good time to play with some different flavors on your rubs too all it does is bring that color back from having them in that wrap we want to stick them back on the pit for probably about 30 minutes we're going to kind of eyeball them they're done but they're not going to get any more tender we've already got them tender we're just working on color drying them out a little bit let's go back to the grill we're going to set these right back in place little smoke won't hurt you right now you can tell we're kind of at the end of our little smoke bomb over here it's smoking out the backside now but it's kind of burned across I want that little smoke so I just let these ribs sit on here and kind of dry out and you can see what that little bit of additional rub does to the top of them it brings that color back now that's a dry rib if you wanted a wet rib or a saucy rib this would be the time to go ahead and glaze them I myself like eating them like this so this way we're going to try them today I can taste the meat I can taste the seasoning let's take them off and take them over to The Cutting Board that is a beautiful racker ribs would you have thought it come off a propane grill I don't know what it's going to taste like but it looks dang good so y'all I cooked these ribs in about three and a half hours that was the total time I did have it set on the thermostatically control mode so it was fluctuating that temperature right around 250 275 where I set it but I wanted to see if these ribs would turn out edible I mean propane grilled ribs I get questions about it and you know the answer is yes you can cook them are they tender well let's just see but you see these ribs break right apart I mean I can take them right there they don't have much smoke color because we didn't really smoke them I made that little smoke bomb but they are tender and let's see how they taste tastes like a grilled rib it's definitely not a smoker they're not trying to make it a smoker but can you cook some ribs on one absolutely pretty Dam good with these ribs you really taste the meat I mean it's it's got that pork flavor it has a grilled note to it but it's more of about juiciness the succulent of this pork baby back ribs bone comes out clean we got a little Char on the end finish this bite off anybody can cook ribs even on a propane grill y'all thanks for hanging out with us here today how barbecue R if you like what we're doing subscribe to the channel we'll keep putting these videos out all year long you can find me on all the social channels how to barbecue write shell and I'll be talking about this rib recipe on the propane grill at our weekly podcast y'all tune in give that a listen to we'll see you next time

Channel: HowToBBQRight

Views: 94,359

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, gas grill ribs, propane grill rib recipe, smoking ribs, baby back ribs, smoker for gas grill, bbq ribs gas grill, ribs gas grill, gas grill bbq ribs, gas grill smoking, gas grilling ribs, grilling ribs gas grill, BBQ ribs on gas grill, how to grill ribs on a gas grill, grilling ribs with gas, members mark propane grill, propane grill, propane rib recipe

Id: dsViTqRsHKw

Length: 13min 42sec (822 seconds)

Published: Thu May 30 2024