How To Cook Beef Ribs On Gas Grill In Foil?

BBQ Beef Ribs – Moist, juicy, and tender ribs. To make a perfect hit, they are gently cooked at a low temperature. They are smoky, sweet, savory, and full of flavor.

Tricks to Using a Gas Grill

While using a gas grill, you can produce beef ribs that are just as delicious as everyone else’s, you will need to make a few changes. However, you cannot beat the convenience of a gas grill.

Gas grills are more forgiving if you are a beginner because they do not get as hot as charcoal grills. Additionally, they don’t need the setup or constant supervision that their charcoal cousins do. Finally, gas grills are much easier to clean.

With a gas grill, flavor and smoke will present challenges. In terms of smoke production, smokers and charcoal grills outperform gas grills. By using a smoke bomb or smoker box, you can somewhat circumvent this.

While a gas grill can easily produce juicy and delicious beef ribs, you might frequently struggle to achieve that distinctive barbecue flavor. Here is where the clever application of sauce and wood is put to use.

You cannot exactly replicate the bold smoky accents from a smoker or the subtle blend of wood and charcoal flavors you get from a charcoal grill. However, your ribs will have a distinctive flavor all of their own.

A gas grill won’t produce a lot of smoke, so remember that. However, this is a good thing since too much smoke from a gas grill will guarantee that your food will have a bitter flavor.

What kind of wood should you use on a gas grill? Use a dry hardwood. For beef ribs, you will do very well with mesquite, oak, or hickory. You can also try cherry.

How to Grill Beef Ribs on a Gas Grill

Equipment

Ingredients

  • 1 to 3 racks of ribs, each with 7 or 8 ribs.
  • Rub
  • Apple juice – optional
  • Basting sauce
  • Finishing sauce – optional

Step 1: Prepare your rub

  • 1/4 cup dark brown sugar
  • 1/4 cup chili powder
  • 3 Tablespoons black pepper, coarsely ground
  • 1 Tablespoon garlic powder
  • 1 teaspoon cayenne pepper

Combine ingredients until well-blended. The mixture can be kept for later use in an airtight container in a cool, dry environment.

Step 2: Prepare Basting Sauce

  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup olive
  • 1 Tablespoon garlic powder
  • 1 Tablespoon chili powder
  • 1 teaspoon cayenne

Mix well. Observe how the components of your rub complement your basting sauce. Remember this when your experiment with your recipes.

Step 3: Prepare Finishing Sauce (Optional)

  • 1/2 pound butter
  • 1/2 cup apple cider vinegar or distilled white vinegar
  • 3 Tablespoons of lemon juice -about one lemon
  • 1 1/2 Tablespoons Worcestershire sauce
  • 1 Tablespoon honey
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Melt the butter in a saucepan over low heat. With the exception of the vinegar, combine all the ingredients after the butter has melted and bring to a boil while stirring constantly. Remove from heat and stir in the vinegar. Let cool while you make your other preparations.

Step 4: Prepare your wood chips

Soak your chosen flavored wood chips for 15 minutes, then drain. Bundling the wood is what will cause smoldering to produce that coveted smoke. You can accomplish that with two methods. A smokebox is simplest. You can also create a smoke bomb without too much effort.

Pro-tip #1: To make a smoke bomb, wrap your drained wood chips in a loose pouch of aluminum foil and poke two or three holes into the packet.

Pro-tip #2: You can soak wood chips in advance, put them in a freezer bag, and freeze them until you need them for your next barbecue. You do not even need to thaw them.

Step 5: Prepare your ribs

Thaw if frozen. You can quickly complete this procedure by submerging the entire vacuum-sealed package in water for 15 to 20 minutes.

Trim any extra meat and fat from the beef ribs’ edges to make them cleaner. Keep all of the fat that would be present between the ribs if they were joined. To help keep your beef ribs succulent, you need that.

Remove any of the tough thin membranes you encounter. Run the trimmed ribs under water and pat dry.

Step 6: Prepare and apply your rub to all sides of the ribs.

Lightly coat your ribs but do not overseason. Within 10 to 20 minutes of adding the spices, get ready to transfer your ribs to the grill. Any rubs will start to change the texture of the meat after an hour. Some accept this for additional flavoring.

*Pro-tip #1 – If you apply a light coat of mustard to your ribs before the rub you will help the spices stick to the meat during cooking. The smoke can easily pierce the meat, and you won’t be able to taste the mustard.

*Pro-tip #2 – To give your ribs more flavor, you can apply the rub, wrap the ribs tightly in plastic, and refrigerate them for up to 24 hours.

Step 7: Prepare your grill.

Subsequent to the area rack where you will cook the ribs, place your metal drip pan. This will be over the unused burner for indirect heating. Pour a shallow layer of water in the pan. You can also use apple cider for additional flavoring.

Preheat your grill to the desired setting. Your grill should be heated to 200 degrees Fahrenheit for beef ribs.

Place your grill thermometer where you can more easily monitor the condition of the grill.

You are going to use an indirect grilling method. If you only have two burners, only turn one on. When you have three burners, the most efficient way to work them is to leave the center off and turn the other two on.

Check your owner’s manual before using a modern grill because they are typically set up with indirect heating in mind.

Place your smoke bomb or smoker box directly on the cooking grate over direct heat.

Allow the grill to come up to your desired temperature.

Step 8: Time to Grill the Beef Ribs

If you have two burners, place your beef ribs bone-side down on the grill; if you have three, place them in the center.

Allow the ribs to cook for 30 minutes with the lid closed, unattended. This keeps both heat and smoke inside the grill. Maintain a temperature on your grill between 200 and 225 degrees Fahrenheit.

Grilling Boneless Ribs

For instance, the procedure for grilling bone-in beef ribs and boneless short ribs is the same. Apply your rub to all sides of the meat.

Set up your wood chunks and drip pan, cook over indirect heat at 225 degrees Fahrenheit, and watch carefully. The ribs will be ready to eat in around four hours per pound.

*Pro-tip – Boneless ribs can be grilled for two hours or until they reach a core temperature of 150 degrees Fahrenheit, which is comparable to a steak.

Step 9: Basting and Turning

Baste or “mop” your ribs every half hour. You can also quickly turn them at this time to make sure they are cooking evenly.

How to Prepare Ribs for the Gas Grill with Foil as an Alternative to Basting

This step will dispel any concerns about flavor, juiciness, or tenderness regardless of whether you use apple juice, cider, butter, or raw sugar.

Cook ribs for 30 minutes at 300 degrees Fahrenheit.

Your ribs should be taken off the grill and put on a piece of aluminum foil. Tip-up the foil’s edges to create a temporary dish. Then, cover the ribs with apple juice and tightly wrap them in aluminum foil.

Reposition the ribs in their wrappers on the grill, then cover it. Turn up the heat to 375 degrees Fahrenheit so that the apple juice boils and the ribs become more tender. After 30 minutes of cooking, remove the ribs from the packaging and re-grill them. Turn your heat back down to 300 degrees Fahrenheit.

This significantly expedites the cooking process, so anticipate having your ribs ready in another 15 to 30 minutes.

Step 10: Sizzling (Optional)

Apply finishing sauce and cook each side for five minutes.

Two considerations must be made before proceeding with this optional step. Making sure the sauce doesn’t burn while cooking is accelerated in this step Use this technique to reduce the amount of time you spend cooking by 30 minutes.

Step 11: How to Tell Your Beef Ribs Are Done

Your beef ribs will take six to eight hours to cook using this low and slow technique. As they near the end, you might notice the fleshy portion begin to separate from the bone. Use your tongs to see how tender they are. Alternatively, you can cut into the meat to check that there is no pink left.

You can twist the center rib if your ribs are arranged in a rack. Your ribs are prepared if it separates easily from the meat.

What about a meat thermometer? Ribs are not the most practical cuts into which to try to insert a probe. Some areas are pretty thin. Temperature measurements near the bone do not tell you about meat in the center of the rib.

However, toothpicks work wonders where placing a meat thermometer may be challenging. A toothpick should easily enter and exit the flesh between the bones of the ribs when they are done.

Step 12: Serve Beef Ribs

If your rack of ribs is still whole, let them rest for 15 to 20 minutes under a tent of aluminum foil before cutting.

Grilling Beef Ribs Recipe

  • Gas grill with 2 or more burners
  • Tongs
  • Wood
  • Oven thermometer
  • Metal drip pan
  • Aluminum foil
  • Basting brush or mopping tool
  • 1/4 cup dark brown sugar
  • 1/4 cup chili powder
  • 3 Tablespoons black pepper, coarsely ground
  • 1 Tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup olive
  • 1 Tablespoon garlic powder
  • 1 Tablespoon chili powder
  • 1 teaspoon cayenne
  • 1/2 pound butter
  • 1/2 cup apple cider vinegar or distilled white vinegar
  • 3 Tablespoons of lemon juice -about one lemon
  • 1 1/2 Tablespoons Worcestershire sauce
  • 1 Tablespoon honey
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Combine rub ingredients until well-blended.
  • The mixture can be kept for later use in an airtight container in a cool, dry environment.
  • Mix the basting sauce ingredients well. Observe how the components of your rub complement your basting sauce.
  • 15 minutes of flavored wood chip soaking, followed by draining
  • The wood must be bunched in order for the smoldering to produce the desired smoke.
  • You can accomplish that with two methods.
  • A smokebox is simplest. Additionally, making a smoke bomb is not too difficult.
  • Trim any extra meat and fat from the beef ribs’ edges to make them cleaner.
  • Keep all of the fat that would be present between the ribs if they were joined.
  • To help keep your beef ribs succulent, you need that.
  • Remove any of the tough thin membranes you encounter.
  • Run the trimmed ribs under water and pat dry.
  • Lightly coat your ribs but do not overseason.
  • Within 10 to 20 minutes of adding the spices, get ready to transfer your ribs to the grill.
  • Any rubs will start to change the texture of the meat after an hour.
  • Some accept this for additional flavoring.
  • Subsequent to the area rack where you will cook the ribs, place your metal drip pan.
  • This will be over the unused burner for indirect heating.
  • Pour a shallow layer of water in the pan.
  • You can also use apple cider for additional flavoring.
  • Preheat your grill to the desired setting.
  • Your grill should be heated to 200 degrees Fahrenheit for beef ribs.
  • Place your grill thermometer where you can more easily monitor the condition of the grill.
  • You are going to use an indirect grilling method. If you only have two burners, only turn one on.
  • The best way to use three burners is to turn the other two on while leaving the center one off.
  • Place your smoke bomb or smoker box directly on the cooking grate over direct heat.
  • Allow the grill to come up to your desired temperature.
  • If you have two burners, place your beef ribs bone-side down on the grill; if you have three, place them in the center.
  • Allow the ribs to cook for 30 minutes with the lid closed, unattended.
  • This keeps both heat and smoke inside the grill.
  • Maintain a temperature on your grill between 200 and 225 degrees Fahrenheit.
  • Baste or “mop” your ribs every half hour.
  • You can also quickly turn them at this time to make sure they are cooking evenly.
  • How to Prepare Ribs for the Gas Grill with Foil as an Alternative to Basting
  • This step will dispel any concerns about flavor, juiciness, or tenderness regardless of whether you use apple juice, cider, butter, or raw sugar.
  • Cook ribs for 30 minutes at 300 degrees Fahrenheit.
  • Your ribs should be taken off the grill and put on a piece of aluminum foil.
  • Tip-up the foil’s edges to create a temporary dish. Then, cover the ribs with apple juice and tightly wrap them in aluminum foil.
  • Reposition the ribs in their wrappers on the grill, then cover it.
  • Turn up the heat to 375 degrees Fahrenheit so that the apple juice boils and the ribs become more tender.
  • After 30 minutes of cooking, remove the ribs from the packaging and re-grill them.
  • Turn your heat back down to 300 degrees Fahrenheit.
  • This significantly expedites the cooking process, so anticipate having your ribs ready in another 15 to 30 minutes.
  • Your beef ribs will take six to eight hours to cook using this low and slow technique.
  • As they near the end, you might notice the fleshy portion begin to separate from the bone.
  • Use your tongs to see how tender they are.
  • Alternatively, you can cut into the meat to check that there is no pink left.
  • You can twist the center rib if your ribs are arranged in a rack. Your ribs are prepared if it separates easily from the meat.
  • The best cuts to try to insert a probe into are not the ribs.
  • Some areas are pretty thin. The meat in the center of the rib cannot be determined by temperature readings taken close to the bone.
  • However, toothpicks work wonders where placing a meat thermometer may be challenging.
  • A toothpick should easily enter and exit the flesh between the bones of the ribs when they are done.
  • If your rack of ribs is still whole, let them rest for 15 to 20 minutes under a tent of aluminum foil before cutting.

Why is it so satisfying to grill beef ribs on a gas grill?

First, once you catch on to the art of grilling, it is quite fun. You can individualize the experience with different rubs or sauces. You can experiment with a variety of wood for smoke or play around with brines or marinades. Try serving them with asparagus, a baked potato, a warm slice of French bread and a glass of Cabernet.

Second, ribs are deceptively easy to grill. And once you finish, they come out meltingly delicious. Ribs that have been barbecued always seem to have the appearance of a gourmet dish that you labored over for hours to prepare, no matter what. Beef ribs will take several hours to cook on a gas grill, but the procedure is simple.

Leave a comment below and share with your friends who enjoy grilling if you learned anything from this guide to grilling beef ribs on a gas grill.

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How to Cook Beef Ribs on a Gas Grill – Recipe | Kenneth Temple | Master Grillabilities | BBQGuys

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