BBQ Ribs on a Propane Grill

kevhed72

Any hints, tips, or tricks to do this? Want to try something different for the 4th. I know charcoal is optimal but that's not happening....thanks!

pitdogg2

I've cooked ribs on a propane grill. Not much is different, no direct heat. Heat on one side find a sweet spot of 250° and let them go. Mist or bast every 40-45min. If you want to wrap do it the last hour or so. At that point a small flame (low) and temp no more than 300° for the last hour. Wrapping can make for a softer exterior, so if that is your bag do it.
Takes about 4-5 hours and yes I use a probe thermometer to monitor the temps. At 200°-210° I consider them done.

rooftop59

pitdogg2 wrote: »

I've cooked ribs on a propane grill. Not much is different, no direct heat. Heat on one side find a sweet spot of 250° and let them go. Mist or bast every 40-45min. If you want to wrap do it the last hour or so. At that point a small flame (low) and temp no more than 300° for the last hour. Wrapping can make for a softer exterior, so if that is your bag do it.
Takes about 4-5 hours and yes I use a probe thermometer to monitor the temps. At 200°-210° I consider them done.

This is good advice! I use to use a Weber spirit 310 I think, three burners - front, middle and back. I would only light the back burner, and additionally for truly indirect heat, get a big disposable tin casserole dish and fill it about halfway with water (refill as necessary during cook). Put that below the grates between the flavorizer bars and the grates. Put your ribs above the water pan. Also, if you keep the temp between 225 and 250, you can smolder wood chucks for some smoke flavor. I would just put hickory or apple wood chucks directly on the flavorizer bars.

Also, if you wrap, take them off, take out the water pan, crank up all the burners, brush your favorite sauce on ‘em, and caramelize that sauce and crisp up the skin. Makes them extra tasty!

Here’s where I learned how to do this: https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-control-temperature-indirect/

audioluvr

On my Weber I turn the outside burners on low and cook ribs in the middle (lid closed/indirect heat) wrapped in aluminum foil with a little salt and pepper and a quarter cup of water for about an hour per pound. Then take them out of the foil and baste them in your favorite bbq sauce until carmelized.

kevhed72

All right I’m going for it….was able to fit 3 whole slabs cut in half on the new Charbroil. Pics of the finished product coming in about 5 hours!

pitdogg2

Do not get a discouraged if these don't turn out right it usually takes three or four times before you find the sweet spot how your grill is going to cook them.

xschop

Less prep time before the feast is a plus in my book.

Soon the tree-huggers will come out with a Tesla grill because gas is bad ya know.

kevhed72

Nothing like mixing politics into a thread about BBQ lol. 3 hours in I flipped and rotated all 6 half slabs. At this rate they should be ready at 8pm! The grill has been consistently at 250 with the one burner on….in a couple hours I will be tempted to fire up a 2nd burner.

tonyb

I have a different approach, wrap them in foil, put them in your oven, low and slow like 225 for a good 6 hours. Then unwrap them ,toss on the grill with your favorite sauce for about 10 or 15, and they will have a nice carmelized outside and soft falling off the bone meat.

audioluvr

What smoke? Why do you always see smoke?

PSOVLSK

anonymouse wrote: »

audioluvr wrote: »

What smoke? Why do you always see smoke?

Smoke is what imparts ribs their flavor no?

Not on a gas grill.

kevhed72

They turned out better than expected butt a bit on the dry side, probably because I had to fire up a 2nd burner to 350 the last hour or so. Otherwise, we would have ate at 10pm. Most important part I learned was start cooking at 11am next time....overall, a success.

pitdogg2

I find it usually takes 4-5 hours and unless wrapped you'll need to mist your favorite basting sauce or juice. I water down some apple juice or BBQ sauce depending on the food. I try to mist every 45-60min.
I'm glad it turned out good for you.

rooftop59

On charcoal I can go as long as 7 hours…so definitely want to start around 11 normally.

Mine usually are fairly dry and crispy on the outside, but pretty darn perfect on the inside. I usually baste with bbq and then open the vents and crank up the temp and caramelize that sauce for about 5 minutes a side before serving. For me that’s the perfect combo of textures and flavors…

marvda1

PSOVLSK wrote: »

anonymouse wrote: »

audioluvr wrote: »

What smoke? Why do you always see smoke?

Smoke is what imparts ribs their flavor no?

Not on a gas grill.

here's what you use for smoke flavor.
https://www.amazon.com/Skyflame-Universal-Stainless-Charcoal-W-Shape/dp/B07MDPFK8H/ref=sr_1_4?crid=2J9FQAIHZD07H&keywords=wood+chip+box+for+gas+grill&qid=1658387690&sprefix=wood+chip+box,aps,145&sr=8-4