Unlock the Secret to Juicy Ribs: How to Gas Grill Pork Spare Ribs

The aroma of smoky, tender pork ribs wafting through the air is enough to make anyone’s mouth water. While many associate ribs with the slow and low heat of a smoker, achieving that same succulent flavor and fall-off-the-bone texture on a gas grill is entirely possible. In this comprehensive guide, we’ll delve into the art of how to gas grill pork spare ribs, covering everything from selecting the perfect cut to achieving that coveted “bark” and juicy interior.

1. Choosing the Right Cut: Spare Ribs vs. Baby Backs

Before we dive into the grilling process, let’s address the elephant in the room – which ribs to choose? Spare ribs and baby back ribs are the two most common options, each with its own unique characteristics:

• Spare Ribs: These ribs come from the lower part of the pig’s rib cage and are typically meatier and more flavorful than baby backs. They also have a thicker layer of fat, which contributes to their rich taste and tenderness. However, spare ribs require a longer cooking time due to their size.
• Baby Back Ribs: As the name suggests, baby back ribs come from the upper part of the rib cage and are smaller and more tender than spare ribs. They have a thinner layer of fat, resulting in a slightly leaner profile. Baby backs cook faster than spare ribs, making them a popular choice for those looking for a quicker meal.

For this guide, we’ll focus on spare ribs, as they offer a more robust flavor and are ideal for achieving that melt-in-your-mouth texture.

2. Preparing the Ribs for Grilling: A Simple Rub

The foundation of delicious ribs lies in proper preparation. A dry rub, a blend of spices that you’ll apply to the ribs before grilling, is essential for creating a flavorful bark and enhancing the natural taste of the pork.
Here’s a basic dry rub recipe:

• 1/2 cup brown sugar
• 1/4 cup smoked paprika
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon salt

To apply the rub:
1. Pat the ribs dry: Remove the membrane from the back of the ribs (this tough, thin membrane can hinder the rub from penetrating the meat). You can use a paper towel or a butter knife to remove it.
2. Generously rub the ribs: Apply the dry rub evenly to all sides of the ribs, making sure to get it into the cracks and crevices.
3. Refrigerate for at least 2 hours: This allows the rub to penetrate the meat and develop its flavors.

3. Setting Up Your Gas Grill for Success

While gas grills offer convenience and consistent heat, understanding the proper setup is crucial for achieving the best results.

• Preheat the grill: Before placing the ribs on the grill, preheat it to medium heat (about 350°F).
• Indirect heat: To prevent the ribs from burning, cook them using indirect heat. This means placing the ribs on one side of the grill and leaving the other side off.
• Create a smoke barrier: For a smoky flavor, place a handful of soaked wood chips in a smoker box or a foil packet on the unheated side of the grill.

4. The Art of Low and Slow: The First Phase of Grilling

Now comes the crucial part – the low and slow cooking process that transforms tough ribs into tender masterpieces.

• Place the ribs on the grill: Place the ribs on the preheated, indirect side of the grill. Close the lid and let them cook for 2-3 hours, or until they are tender enough to bend slightly.
• Maintain consistent heat: Keep a close eye on the temperature of the grill and adjust the heat as needed to maintain a steady 350°F.
• Wrap the ribs: After 2-3 hours, wrap the ribs tightly in aluminum foil. This helps to trap moisture and steam the ribs, leading to even more tender results.
• Continue cooking: Return the wrapped ribs to the grill and cook for another 1-2 hours.

5. The Final Stage: Creating the Perfect Bark

After the ribs have been wrapped and cooked, it’s time for the final stage – creating that coveted bark.

• Unwrap the ribs: Carefully remove the ribs from the foil and discard the foil.
• Increase the heat: Turn the grill up to high heat (about 450°F).
• Grill uncovered: Place the ribs back on the grill and cook for another 30-60 minutes, or until the bark is crispy and caramelized.
• Basting: During this final stage, you can baste the ribs with your favorite barbecue sauce to add extra flavor and create a glistening finish.

6. Resting and Serving: Patience is Key

Once the ribs have achieved their desired bark, it’s important to let them rest before slicing and serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

• Rest the ribs: Remove the ribs from the grill and let them rest for 15-20 minutes before slicing.
• Slice the ribs: Cut the ribs into individual portions using a sharp knife.
• Serve: Serve the ribs with your favorite sides, such as coleslaw, baked beans, or potato salad.

7. Beyond the Basics: Adding Your Own Flair

While this guide provides a solid foundation for gas grilling pork spare ribs, don’t be afraid to experiment and add your own personal touch.

• Spice it up: Try different dry rub combinations, incorporating ingredients like cayenne pepper, cumin, or garlic powder.
• Experiment with sauces: Explore a variety of barbecue sauces, from smoky and tangy to sweet and spicy.
• Get creative with sides: Pair your ribs with unique sides, such as cornbread muffins, mac and cheese, or a refreshing fruit salad.

Basics You Wanted To Know

Q: Can I use a smoker box on a gas grill?
A: Yes, you can use a smoker box on a gas grill to add a smoky flavor to your ribs. Simply soak wood chips in water for 30 minutes, then place them in the smoker box and position it on the unheated side of the grill.
Q: How do I know if my ribs are done?
A: The best way to tell if your ribs are done is by checking their tenderness. They should be easily bendable and the meat should pull away from the bone. You can also use a meat thermometer to ensure the internal temperature reaches 190°F.
Q: Can I grill ribs in the rain?
A: While it’s possible to grill ribs in the rain, it’s not ideal. The rain can cool down the grill temperature, making it difficult to achieve the desired bark. If you must grill in the rain, consider using a grill cover or a rain shield to protect the grill and the ribs from the elements.
Q: What are some tips for achieving a crispy bark?
A: To achieve a crispy bark, make sure to grill the ribs uncovered for the final 30-60 minutes at high heat. You can also use a basting brush to apply a thin layer of barbecue sauce during this stage, which will help to caramelize the sugar and create a glossy finish.
Q: How long can I store leftover ribs?
A: Leftover ribs can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat them in the oven or microwave.