Gas Grill Ribs
If all you have is a gas grill, you can still cook some mighty fine ribs! WHAT MALCOM USED IN THIS RECIPE: For this recipe I kept the flavors pretty simple, used a “smoke bomb” to add even more flavor and finished these 2 slabs of baby backs “dry” instead of glazing a sauce on at the end. Print
Gas Grill Ribs
Description
Baby Back ribs seasoned simply and cooked on a propane grill (with a smoke bomb for added flavor). These ribs turned out juicy, tender and you can really taste the pork!
Ingredients
- 2 racks of loin back ribs – trimmed and silver skin removed
- 2–3 Tablespoons yellow mustard
- 1/4 cup Killer Hogs AP Seasoning
- 1/4 cup Killer Hogs The BBQ Rub
For the wrap:
- 1/2 cup Killer Hogs Zero Sauce
- 1/4 cup Apple Juice
Instructions
- Apply a thin line of mustard to each rack of ribs and season with the AP Seasoning and The BBQ Rub on all sides.
- Fire up a gas grill adjusting the burners so the grill temperature is 250-275 degrees. Make a smoke bomb by adding wood chips to a small pan, cover it with foil, and poke holes in the foil. Place the pan to one side of the grill centered over a burner.
- Place the ribs on the grill and cook for one hour, flip the ribs over for even grilling and continue to cook for another hour.
- Wrap the ribs in a double layer of aluminum foil – add a little extra dry rub, zero sauce, and a splash of apple juice to the wrap.
- Return the ribs to the grill and cook meat side down until the internal temperature reaches at least 202 degrees between the bones. It should take about an hour.
- Carefully take the ribs out of the wrap and place back on the cooking grate. Season with additional dry rub. Cook for 30 additional minutes to set the bark at this point you can sauce the ribs for a “wet style” or serve them dry.
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Malcom Reed
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