How to Grill Ribs On A Gas Grill | Grilling Ribs with GrillGrate
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Learn how to grill ribs on a gas grill. Grilling ribs on a gas grill takes techniques and when using GrillGrate, your ribs will be a huge hit. Brad & Michael of GrillGrate show you how you can low & slow those ribs on your gas grill without drying them out! This technique works for any gas grill!
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This video deserves way more likes. Straight to the point no BS and everything you need to know. Not some person giving a soliloquy on how " it's summer and you want to impress your guest"
indeed! And the music was a perfect choice
Honestly I’m subscribing because your voices are so calming and the music and idk if the birds were real or added in but I feel so calm after listening to your video.
Sometimes meds help too.. jk😄😜 agreed, calm voices can be hard to come by on these vids..😀
I've made ribs exactly by this recipe and directions 8 times, and every time I get compliments… every time!! thanks for the vid
Our pleasure!
I cannot wait to try this on my Broil King! I was scared sh&tless to try and do ribs on my gas grill but you guys made it look so easy, superb video! Thanks a lot fellas
@@dacca007 works every time.
I watch it every time before I cook just to be sure.
I just used this technique verbatim tonight and it was awesome! Same grill and everything. The only difference was we didn't use a rib rack, but we made two full racks so there was plenty of room. The flavor and moisture were great, my only question is how do you maximize tenderness? I felt the first stage they could have benefitted from 90 mins as opposed to the full 120 minutes, or maybe started the aluminium foil stage earlier. Any thoughts/techniques on how to get that fall off the bone tenderness?
I find that the valve on the propane tank is the best way to adjust the heat in these BBQ grills. Just barely open keeps you right at 250-275. Burner set to lowest of course.
Never thought about that sounds like a great idea
That is a really interesting technique, we're definitely going to try that!
I’ve made these twice and they’re AMAZING
I've made these ribs on my Webber Spirit three times now, exactly as demonstrated, and won the neighborhood rib cook off last year out of 12 other entries. Thanks guys.
How do you get the grill bellow 375. I have the same one and it wont go any lower
@@gaynebrotherslogistics2516 regulate the valve on the tank
@@EvergreenMowers ok I'll look into it. Thank you
When mine come out they break in half using tongs ya’ll amateurs.
I’ve been doing ribs similar to this for years, biggest difference is, I don’t have a rib rack or a smoking pouch. I make a smoker out of tin foil, soak the chips over night, it works well.
So do you put your ribs directly on the grates or do you use the aluminum pan method?
Soaking wood chips in what,
@@SvoBrianRobles .. Soak the chips in water overnight.
Synopsis. Prep the ribs to your taste. Find a bag, tube, or other device to add wood chips to for the smoke. Indirect cooking heat. Temp 275F (250 - 300F ish range). Wait for smoke then add ribs to the grill.
1st cook time is 90 - 120 minutes. Rotate and moisten (apple juice or broth). Cook another 60 minutes and evaluate.
Remove ribs from grill, place on foil with butter, honey, both, or other fluids on both sides of the ribs. Double foil wrap, place on grill again for another 60 minutes.
When at desired temp/tenderness, Remove from grill and foil. Brush on BBQ sauce to both sides, place back on grill (low heat and without foil) for 3-5 minutes. Flip over and cook 3-5 minutes.
Remove from grill and enjoy! Protip/sidenote. Its always better to start cooking earlier and finish early than to plan on being done at a specific time and being late because the meat isn't finished cooking. Finish early, double wrap in foil, wrap in a towel, and place is a cooler to allow the meat to rest. Pit masters often allow meat to rest for hours.
Total cook time is approx 4.5 hours.
HEY thanks a bunch for this! We need to add a synopsis to all our recipe videos! Bravo, #grillgrateful
How long do you let the ribs sit in the cooler? Also would they still be hot when served? This will be my first attempt.
@@Mahbalsich the answer is, it depends. 6-8 hours probably wouldn't be hard to do. The biggest concern is to not let the meat drop below 130F. At that point you risk bacteria growth.
I use a very large cooler (think 5 cases of 24 can sodas). I boil several large pots of water and pour then into the cooler first, use a stand to keep everything out of the water, cookie sheet on top of the stand, and last the towel wrapped meat.
When I cook brisket, this method holds for 12 hours. Give some variance for if the cooler is inside or outside, and the air temperature (summer or winter).
@revell7156 oh wow. Wasn't expecting that long. Thanks for reply.
@@Mahbalsich to be clear, you don't have to rest. I cook overnight, wake up to leave for work, throw the meat in the cooler, then eat that for dinner. It's straight out of convenience for me. I'm the white dad version of the Mexican mom using a crockpot.
This recipe is a keeper. I tried it
yesterday with one rack and it was delicious. Thank you Brad and Michael.
Glad you enjoyed it!
This is my quarantine project for today!
Me too 😂
Joe C how did it go?
@@johnthemighty6189 I'm about 2 hours in so almost done. Got some hickory wood chips so I'm gonna smoke them the last hour or so.
Lloyd B nice! I’m 20 mins away from mine. Use some maple wood.
@@johnthemighty6189 Hickory was all I could find at Kroger's, grocery stores out here in Seattle are still a bit crazy. Lol
If I were cooking dry rub ribs without adding the BBQ sauce, would the process be any different from what you showed?
No
What did I do without this for so long?2 pieces of French Toast at a time ?20 minutes for 10 pancakes ?NO MOREthis griddle is awesomeTook some time to season before first use th-cam.com/users/postUgkxHM5jmQoi4dbb0hoWSBs9hPhSwXUbGVG_ did brunch and hibachi dinner on Mother’s Day and it worked like a charmSturdy, well built and heats up quick. burners2-4 were a little stubborn but then lit up.Great addition to my patio.Bought the cover and it’s great, also bought the accessories kit - scraper is good but the spatulas are flimsy to be honest that’s my only negative.
So I only wanna have smoke rolling for the first 60-90 minutes or so? After that just let them cook over indirect heat?
Yes smoke takes to cold meat quickly. Too much and you over power the rest of the flavors. Always indirect heat unless you are setting the sauce at the end.
I've just been searching for rib recipes as I'm about to buy a Weber. Stumbled across you guys and I'm so glad I did. These look delicious and will be my first food attempt on the new grill.
You are both great guys too. Would love to stand around for a few hours shooting the breeze! Stay safe and well and thanks again :)
How do you get a propane grill to stay at a 275 temp? I’ve never seen a propane grill with the lid closed stay at a set temp. How many burners did you have running?
What if you wanted them Memphis style (dry rub)? How would you modify this recipe?
Thank you for this. As I guy who loves me some BBQ Ribs, but only owns a Weber gas grill, this video hit the mark. Made up a couple of racks for the 4th yesterday and they turned out really well. I made some smoke packets using aluminum foil and a wood chip blend, but I felt like the heat wasn't high enough to really get them going, even when placed right on the heat deflector (aka flavorizor bars) just like you did. But I still got a little smoke, so I'm not complaining.
Thank you very much for the nice instructional video.
We are so happy you found our video to be helpful! Maybe try getting the wood chips going with a torch beforehand next time.
@@Grillgrate_eat_well I thought about that after the fact and I think that's the ticket. Thanks for the suggestion.
It’s easier to crank grill to high and get chips going then back it down
@@bradyb9929 Good call! Thanks.
Thanks for the video. I appreciate your tips! I used to use a smoker chip holder but now I just soak my wood chips overnight, then drain & loosely wrap with foil. It smokes and works great. Also I can just toss it when I’m finished.
Soak the wood chips with what?
@@SvoBrianRobles water
Superb video. Thank you so much!
As good as these look, 4 hrs is way to long for me to wait for my food. Hell, I don’t know what I’m cooking till 1 hr before.
The video says 4 hours total cooking time, the recipe says 5. So which is it?
closer to 4 sssuming temps are going to be around 250F in the grills. 5 likely too long. We'll fix that! #grillon
Great catch!
If you don't use a rib rack, do you cook the ribs for the first 2 hours with the bone side facing down, then after the spritz, cook them for another hour with the bone side facing up? Or vice versa? Thanks.
I would suggest always bone side facing down while consistently spritzing
@@Grillgrate_eat_well Thank you!
Thanks for sharing. Stumbled onto this by luck a couple weeks ago. Haven’t been able to get it out of my mind since. Making it happen today on my Weber.
Have fun!
made yesterday everyone loved them
I’m trying this recipe TODAY. Never smoked anything before. Same exact grill. Thanks this is easy to follow!
Did it work?
@@Grillgrate_eat_well did it ever! I’ve used this recipe for two sets of ribs and man they are just delicious!! Saved the recipe it is a keeper.
So good. The meat is juicy
Making this today!! Just bought a Webber Genesis II yesterday
How did it go?
They came out delicious, I would post a picture if I could
Anyone have a recommendation on a good honey to use?
My issue with my Char-griller is that the lowest heat setting still burns through the chips before I can really get some good smoke rolling. Has anyone tried this method with soaked wood chips?
I always soak mine for about 30 minutes first. I use a stainless steel smoke box with mine and they seem to generate the most smoke without burning up too fast.
The guy on the right has such a warmth and friendlyness about himself... I wish he was my friend! Also dead ringer for Brian Cranston with mannerisms and even way he sounds!
I tried this but what I don't get is the smoker. I put my wood chips in at 275 like you guys and nothing happened after half an hour. I googled it and says wood only starts to combust at 400-500. Are you using special pellets or something? I have to crank up the heat to max and then turn it down quickly after they smoke before they are destroyed in a matter of minutes.
Must be nice. My grill will hit a good 500 F with just one burner on. Almost impossible to slow cook anything.
Still trying to figure out how to get a cruise temp out of it.
I'm in Asia and grilling off a tiny balcony, so it's probably impossible to find a weber brand grill, much less one that fits my overhang grilling spot.
What is the first spice!! It’s very fast and a bit garbled and the cc didn’t help.. it sounded like « bore’s night out’ lol!
275 where the thermometer is placed is actually about 250 where the ribs are placed - if you want to cook at 275 on the weber you want the thermometer to read at 300 or a little over - for baby backs or back ribs 4hrs is plenty of time - wrap in foil for an hour for the third hour, unwrap and finish for one hour - four hrs total - perfect every time - you may want to add more time for thicker, full ribs, or st louis style
This guy reminds me of walter white
Idea, Use 1 Foil on Bottom and 1 Foil wrap on top, THEN fold edges on four sides, save foil
What’s the internal temperature you’re looking for?
For my first time slow grilling ribs I used this method on my 18 year old Weber Genesis Silver B. I had to run the one burner a bit hotter but once I found the sweet spot it held temp the entire time. Best of all, the ribs were juicy, tasted amazing and the meat literally fell of the bone with a good, hard stare.
Great to hear. The real test of a gas grill is how they run at super low- will it hold or creep up. I have a Silver B too- its a superb grill!
@@BradBarrettgrills I replaced my grill grates just before I discovered this video and your grates- At least I know what I'll get next time!
walter white did a good job
❤❤❤ good 🙏🇰🇭🤝
Is a rib rack essential? will you get an even cook without one? looking to use this same method just no rack available.
Logan Hutch I’ve done it with and without. All the same
You don’t need the rib rack, but it helps fit more than 2 racks since you are only using half the grill when cooking indirect.
i just came on myself...
Put a moist paper towel below your cutting board for safety
Hi. Great video.
I read through the comments and have a question that kind of was related but the answer wasn’t direct to my question below.
Would the cooking time or process change if not using smoking chips or pellets?
Again, great video. Thanks.
Not at all very little heat is generated from the pellets or chips and its only first 45 min when you add smoke too. Just do same process and time without added smoke- let us hear how it goes!
Thanks for the video. Did you refill the wood chips at all? Trying this out and looking forward to the results.
Thank you Craig! And no need to refill the wood chips at all. You'll get enough flavor from the one burn.
Is that style of grate necessary as far as how this method is done? I only have the stainless steel ones.
I love this video! I learned how to smoke ribs on my weber gas grill with this video. My friends and family love it when I make ribs. Thank you for sharing.
Great video. New to the channel. One question is on the smoker pouch. The woodchips were dry? I ask because i have seen other vids saying to soak the woodchips for 30 minutes in water first.
It's a matter of preference. Some soak them some dont, its totally up to you, as long as they smoke
That is totally Brian Cranston from Breaking Bad.
I thought you cannot use any metal on top of grill grates. The tell me it can hurt the grates?
I love my grill greats I’ve cooked a bunch
Ugh I don't have smoke chips and all that other stuff
I don't have all this time. How can I cook ribs without all the smoking?
If you dont have the smoking tube or smoking pouch you can put pellets or wood chips in an aluminum foil pouch next to the ribs and it'll add smoke just the same. Otherwise you can cook them without adding smoke, they just wont have any smoked flavor.
My ribs were very dry. Did I smoke too long? 4.25 hrs at 220. Not moist or fall of bone. Help
Did you wrap them in foil midway through. Gas grills are dry heat, foiling really helps trap the moisture- you will see it when you open the ribs- careful!
I swear that’s Walter white
Season
Made these over the 4th of July and they came out excellent. Was so good I'm making them again today. Thanks for the help teaching us how to make ribs on a gas grill, so easy!
Great video thanks for sharing !
The only thing you didn't do is probed for tenderness they still looked stiff to me.
The Smoking Pouch looks awesome. Is this easier to use than the Smoker Boxes? Is it reliable? Or does it catch fire easily? The Smoking Pouch is the first time I've seen something like it!
Don't have a lot of experience with the boxes, but the Pouch is versatile you can light it manually or place on the flavorizer bars- it will catch fire to some degree if too much move it- carefully!
Thanks for this awesome video guys! Can‘t wait to try it out on my new grill.
Let us know how it they turn out
Bla bla bla
Excellent video, learned alot
Ready to try this weekend...is it honey and squeeze butter or one or the other? have you got one for brisket?
I appreciate the technique but I did mine in two hours with less fuss and they came out bitchen! Great video!
The music is giving me zep vibes
Great video guys. Can’t wait to try this on my Weber. What flavor wood chips would you,recommend?
I prefer cherry! :)
New to this and planning to try this recipe. Are these spare ribs or baby back? Does it make a difference with cooking time? Thanks!
Pork baby back ribs John
I love you guys lol I'm going to try this today
Thanks guys, interesting. Did you check the internal temp of the ribs when you pulled them? i.e. was it 190-200 degrees?
No we don't temp ribs as a rule, Pork butts yes, but ribs not as a rule.
@@BradBarrettgrills okay thank you
Doing it again, love ya guys
Looks great My pellet smoker broke on me ... now im just using my gas grill - this looks like a good way to do ribs - thanx!!
Rock on!
Worked like a charm on my Webber gas grill. Thanks guys!
Great to hear!
I just tried this exactly how the video shows! Came out perfect! Loved it!
Great to hear!
Can we take these steps without smoking it ?????
absolutely- smoke is optional, just another flavor and not imperative at all
Just used your method today, best ribs I've ever made.
Thanks guys.
Great to hear!
Should I put meat on grill as soon as they’re out of the fridge? Or let them get to room temp?
Either way. Straight from the fridge will grab more smoke on the meat. Cold meat loves smoke. It will take a little longer. Letting them sit out is also fine- starts the sweat of the seasoning into the meat too.
How to cook on a gas grill. Add seasoning to meat then push gas grill into dumpster. Purchase a charcoal grill. cook meat then eat.
I gave you a thumbs up, because your comment is funny, and gave me a good laugh. Never give a up a good theory just because it"s not true . I would push my webber kettle charcoal-er into a dumpster long before my cheap azz Nex Grill gas grill, and I love my webber kettle, but rarely ever use. Plan to use this video for smoking on a gas grill.
Just made this today and it turned out great. Thanks for the tips!
I'm about to do this tonight! So is it a total of 4 hours?
Mark Javier So sorry, I didn’t get notification of your reply yesterday! Yes, it took me just about 4.5 hours, factoring in the time it took to take them off the grill occasionally to wrap them, baste them, etc. I put them on the grill at 11:15 and they were ready to eat between 3:45-4:00. I hope yours turned out good!
@@meheh1029 mine was not as tender so I have wrap it again and give it more foil time. Thanks you for responding.
great video, but was that bird sound in the background fake?
not at all haha
Very helpful!
Thank you guys! Discovered my electric smoker went out and I was in a bind. Found this video the night before I was supposed to cook 2 racks of ribs and what a LIFESAVER! Followed the directions and happy to say the ribs came out perfectly. Just wanted to say THANK YOU!
Good to hear! #grillgrateful
Can you cook with out so much sauce?
Of course, in fact one of our best friends always requests us to not sauce a 1/2 rack. Nice reminder Deborah that many prefer dry ribs or a bit of sauce on the plate.
really nice tips will try to reproduce this. thanks guys
Best of luck!
Hello!! Newbie here, I have the same grill but with 2 burners. So how do I do it ? The burner where I put the wood chips bag should be on ? On the low setting ? Or do I have to keep on just the one where the ribs are ? I can't tell from the video, I want to try this recipe, looks amazing. Thank you. Great videos.
YES- just one burner on the lowest setting. You may want to test that first by just running your grill low on one and see where the Thermometer maxes out. Yes place the bag or foil pouch right on the flame tent that protects the burner. It will smoke a lot initially then its job is done. Smoke loves cold meat. The ribs should not be over the on burner- over the off burner for indirect heat. You may want a rib rack (cheap one is fine) to allow you to keep the ribs as far from the heat (run ribs front to back on far side) as you can. Good luck!
@@Grillgrate_eat_well perfect. I will try on 4th of july and I will come back with a follow up. Thank you!!
I have the 2 burner as well.. I'll try my luck with ribs tomorrow.
@@lookoutnow4996 Good luck!! I have every ready, bought the rib rack, the wood chips with the smoke box, seasoning, mustard, everything. Can't wait for tomorrow. I will reply tomorrow when its all done
@@edwts Update: My cast iron smoke box didn't start producing smoke until it was time to take my ribs off. 5 hours of low and slow. With only about 20 minutes of smoke. I might order the pouch of the smoke tube. They were still yummy though..
Lost me the second you brought out mustard.
Mustard has no flavor, it burns off. It's simply a bonding agent to hold the seasoning. Any ribs or pork butt you've ever had at a restaurant likely used mustard as a bonding agent
@@Grillgrate_eat_well okay I did not know that, learn something everyday. I just honestly hate mustard or anything that is sour, Tangy or bitter.
Thanks, guys right on the money!!
Great video
Glad you enjoyed it! Grill on!
Will it work on a non gas grill? Same method?
absolutely!
absolutely!
This video is great. I’ve cooked my ribs this way at least 5 times and every one loves them.
Thanks for the tips. Got a new gas griil, so looking forward to trying this out.
Newton Nyante did you try it??
@@johnthemighty6189 Yes, tried at the end of last summer. I have a small 2 burner grill, so not as much space for indirect cooking with a full rack of ribs. Turned out great though and good to eat.
Newton Nyante that’s great to hear
Never never wrap. That steams the ribs. Yuuck. Shame shame.
Sell that grill
Warm 275 greeting from Bobcaygeon Ontario Canada lock 32
Is it 275 f?