The Ultimate Grill BBQ Ribs

The ultimate gas grill BBQ ribs recipe

Photo credit Alinta Gas Company

The best barbecued ribs are tender, smoky and sticky with sauce. They demand to be cooked low and slow, not unlike pulled pork (although, as they are not as thick as a big shoulder of pork they won’t need quite so long in the grill). The key is to cook them using the indirect heat method or the juices from the fat will catch alight and the ribs will burn. Making your own wood chip parcel to give the ribs that essential smokiness is the finishing touch.

Ingredients

• 1 rack baby back pork ribs
• BBQ sauce

The rub (all ingredients should be mixed together):

• 1 cup light brown sugar
• 3 tbsp paprika
• 1 tbsp mustard
• 1 tbsp salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp white pepper
• 1 tsp celery salt
• 1/2 tsp cayenne pepper

Wood chip box:

• Bag of hickory or mesquite wood chips
• Disposable aluminium foil roasting tin
• 1 sheet of aluminium foil

Rib prep

Rinse the ribs, remove the silver skin to allow the rub penetrate and tenderise the meat, and then rinse again.

Pat dry with kitchen roll and then apply the rub all over the rack.

Marinate for around 15 minutes out of the fridge to allow the meat to get to room temperature.

Grill prep

While the ribs are marinating, preheat the grill to 150℃ - as you’ll be using the indirect heating method you’ll only need to light one burner.

While the gas grill is getting to temperature you can make your wood chip smoker parcel. You may want to soak the wood ships first for around an hour to prevent them from catching fire but there’s some debate over whether this is necessary.

Place a couple of handfuls of wood chips in a disposable foil tin, cover with a sheet of tin foil and pierce several holes in it to allow the smoke to escape.

Once the grill has reached the correct temperature, place the wood chip box on the grate over the lit burner and the ribs on the grate over the unlit burner. Make sure they’re bone side up, which will allow all those lovely juices to pool in and around the ribs and self- baste.

Cooking

Leave the ribs on the grill for 1 1/2 hours, without lifting the hood up.

Then turn them over and give them another 1 1/2 hours. You’ll know they’re done when the meat pulls easily and cleanly from the bone.

You could serve them as is, with a side of coleslaw, a corn on the cob and some crusty bread, but proper barbecued ribs need a coating of BBQ sauce. If you’re going to add sauce, baste them 10-15 minutes before the end of cooking time and pop them back in the grill so that the sauce sets in.

See more at: https://alintaenergy.com.au/savewithgas/blog/grill/the-ultimate-gas-grill-bbq-ribs-recipe#sthash.zAMrA6Ez.dpuf