Spareribs weber grill
How to BBQ Ribs on a Weber Grill
Cooking a bunch of chicken sometimes leaves you wanting some BBQ ribs in your life. That’s what I was feeling when preparing for a BBQ competition a while back.
I’d been using my 22″ Weber kettle grill a lot at the time… experimenting with chicken thighs, getting ready for the Viejas BBQ competition. Cooking on that grill brought back memories of what it was like before I purchased a dedicated smoker and how I used to make very good BBQ ribs on just that one simple piece of equipment. Not everyone has a smoker, but most folks have a kettle-style charcoal grill of some sort to cook on.
So in honor of the standard charcoal grill and making delicious BBQ Ribs, here is a little something for you to try.
The main thing to remember here is to have all of your coals on one side of the kettle. You don’t even need that many briquettes, just one charcoal chimney full is about all you’ll need. I only had one rack of ribs, but you can quickly do up to four on your kettle if you use a “rib rack” … not to be confused with a “rack of ribs.” A rib rack will hold your ribs vertically on your grill or smoker to maximize the horizontal space.
What you will need
- A kettle smoker
- A bag of charcoal
- Some wood chunks of your choice
- A rack of ribs (more if you have a rib rack)
- Some BBQ rub
- Some BBQ sauce (optional)
- A couple of beers to keep you company while you cook (optional)
How to BBQ Ribs
The steps are easy the results are sublime.
- Step 1 – First, you will need to prepare your ribs by removing the membrane on the inner side of the rack of ribs. You can trim them Kansas City or St. Louis style if you wish…. or you can do like I did and just take off the flap of meat on the membrane-side of the rack.
- Step 2 – After your rack of ribs is trimmed, coat it with a generous amount of your favorite BBQ rub on all sides.
Steps 1 & 2 can be done a day ahead of time. Be sure to refrigerate your meat and make sure that it is stored in such a way that it doesn’t come into contact with any other food.
- Step 3 – Remove the top grate from your grill. Light one charcoal chimney starter full of coals. After the coals have ashed over, pour them onto one side of the kettle. Offsetting the lit charcoal is crucial because it sets up your BBQ for cooking with indirect heat. It is also important to be extremely careful here because those coals are very hot.
- Step 4 – Add a couple of chunks of hickory over the coals, replace the top grate, cover your grill and close the vents. Wait about 15 minutes.
- Step 5 – Add your ribs to the top grate of your grill opposite the hot coals. Cover the grill and wait four to five hours depending on your heat. Try to keep your grill temperature between 225º and 250º F. It’s o.k. if you run a little hot, just check on your ribs periodically and make sure that they aren’t getting too toasty. If your grill is running a little cold, open up the vents a little and let ins some air.
- Step 6 – Pop open a cold one and put your feet up.
- Step 7 – You may wish to glaze your ribs with your favorite BBQ sauce about a half an hour before removing them from the grill.
- Step 8 – Remove your ribs from your grill and let them rest for 10 to 15 minutes. A sheet pan is perfect for this. Cut up the rack of ribs, serve and enjoy.
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Is it time to up your BBQ game?
37 thoughts on “ How to BBQ Ribs on a Weber Grill ”
You absolutely have to try ribs on the Pit Barrel Cooker!!
The best results with the least effort.
I’ve been bbqing for over 40 years, on all kinds of grills and smokers, and, I can honestly say that the PBC is the greatest innovation to come along in years. Changed my whole approach to bbq.
I’ve been considering a Weber grill, and this article is definitely helping me make up my mind. Any suggestions on any of these? http://www.hayneedle.com/brands/weber-grills/
Love ribs:) Your looks delicious. I’ll try it soon:)
Delicious BBQ Ribs! Want to try it soon
mastered step #6 decades ago,After my weber puchase a year ago Ifeel like im mastering the bbq and step 6 thankyou weber.
#6…put coals in grill..#6…light coals..#6..wait for coals to ash over some..#6…get the idea? lol…with this technique it is best to have a co-cooker..haha..j/k..get thread!
I TAKE the baby backs, pull the membrane off..CRITICAL….Lather it with any mustard, use a great dry rub…I use the Cabelas Brands as they have virtually no sodium or msg….Put in frig overnight…Take out next day an hour to two before BBQing..Soak your favorite chips overnight…Get Side Smoker or 22 INCH WEBER with coals put on the side as described..Try to keep temp at 250 max….Add wet chips every hour, cook 4-6 hours…Take off and impress your pals….The key is the temp and the membrane…Keep it low and feed the coals as needed…
Looks great! can’t wait to try it for the 4th!
I miss my ole weber, it turned out some of the best meats I have ever had in my 38 years on earth
thats an interesting way of cooking ribs. never tried side by side grilling before.. nice.. 😀
Looks like the weber has served you well.. I do not have on like thaat ..I understand the style you use holds heat real good.
I just ran into this post, and I read it and I was able to understand a lot of techniques with the photos and clear explanations. I will definitely try my Weber in the way you suggest.
Thanks for all the tips.
Cheers from Colombia (South America)
I’ve done bbq in a real pit, a weber smoky mountain water smoker, and all kind of kettles (check out a Ranch King Kettle if you want to see a kettle on steroids). The way to go with one of the smaller Weber kettles (especially the 22″, although they make a 26″ now that looks great) is to get the wire coal holders – they fit on the charcoal grill and keep the coals into small contained area. Get 2 of them and you can get indirect heat and put the ribs or whatever on the center of the grill. Small kettles that don’t have a split grill so you can take one side off and put more coals in are a pain, the key is to always have heavy welders type gloves around so you can handle hot grills, chimneys, etc. Also – temperature – the traditional “low and slow” is 225 – 250, takes 4 – 6 hours to do ribs usually, and that’s what the purists would say you do. There is a school (I do both ways) is you can “broast” indirectly at 300 – 350 and that can work, especially for chicken where “low and slow” leaves the skin kind of rubbery, I like my chickens crispy, but that’s another story. I’d go with the lower temps for ribs, but most good backyard bbq’ers experiment and see what happens. Good BBQing!
Nice looking ribs. I have all kinds of smokers and grills in the back yard, but I love my kettle!
Great post. There is nothing better than the kettle. I need to upgrade from my 18″ to the 22″ though!
The kettle grill is a versatile grill indeed. A must for any outdoor cooker. So, you just put them on for 4-5 hours? No wrap or anything at any point?
Hai.. great presentation, excellent tips. your Photography is also good. Thank you for sharing this
I’m a huge “Q” fan. There is nothing like it. I look forward to hearing more barbecue news and tips from your site.
I have a brother who lives in the South, and he learned how to use a smoker. I’ve never tried it myself, but I must say that when I had some flank steak that he’d smoked about half the day, it was wonderful. On the other hand, I must say, and do say that my Weber has always given me excellent results. Everything you grill on it just comes out wonderful.
A generally sound method, but 300 degrees is too high. Aim for 225, and use half a chimney to start. Easy does it. Add charcoal and wood chunks in small amounts during cooking. Keep the top vent fully open, and use the bottom vent to control temp. You want the smoke to pass over the meat; not lingering in the dome and potentially causing an acrid, sooty taste. And if you keep the temp right, there’s no need to sog your ribs with juice, or employ a steam pan. You want a slightly dry bark to form, while oh-so slowly, the fat renders and the tissues break down. That said, step 6 is absolutely vital, but don’t get wasted and fall in love with the damn things. IMHO, -JJC
Ok, so what happened? No more posts.
Wow excellent tips. I will try this now. I hope It willbe perfect. Your ribs look tasting!I’m drooling now.
I have a gas grill and also a Weber. They do an incredible job if you have the time. Your ribs look delicious!
My father taught me to master the Weber BBQ smoking technique many years ago. No direct heat, drip pan under meat, circular coal arrangement and very wet hickory chips…yum
Have done a version of this in the past, and it was great- gotta keep the heat under 300 degrees, though, or so it seemed to me as I recall.
Hey! There is an Alton Brown braised ribs in the oven recipe that is really, really great- especially if weather in your area is just not cooperating. You take the drippings from the ribs and the braising liquid and reduce it all down to make a sauce. I add an injection recipe to the process, and wham… winter or rainy day ribs.
The Heat Beads got a bit of great advice there. I mix up my own special blend of vinegars and spices that compliment the injection and the Alton Brown rub. Keeps the ribs nice and moist while I make the BBQ sauce reduction.
Wow this food looks great!! I would love to learn how to BBQ! I have been watching the competition shows about it and I want to be able to try their food too! Maybe someday soon I will step into the BBQ world and join! Thanks for making me hungry
These ribs look delicious! We agree with @Ed Schenk about spraying the ribs with apple juice and apple cider vinegar – it’s a great way to keep them moist.
Hi Ivan of the Ozarks here, I love my Weber and my chicken and ribs always come out great – BTW: I have a song about my
Yeah step 6 is very important… I am fanatic about ribs and know little bit about…One thing I know, when we spread Patan ghee on the ribs, we get excellent taste….
I try to keep my temperature at no more than 250 degrees(on my Weber Kettle). I know it takes longer (4 to 5 hours) but the results are great
Also, I keep a spray bottle (about $2.99 at the hardware store) filled with some apple juice and apple cider vinegar (4 to 1) and spray often. It helps to keep the ribs moist.
Try using orange juice(pulpy OJ works best) and apple cider vinegar 50/50,with some brown sugar added to it.. Learned this baste recipe from and old Texas bbq pit resturant owner makes a wonderful glaze on your ribs,no need to sauce them at all..
The picture itself tells its taste.
Excellent Post. I really like your post on Ribs. Thanks for the tips. I will be back to read more, I have bookmarked your site.
The Weber Kettle is underrated as an ad hoc pit. I’ve had the the 22 inch kettle for about 30 years, and have turned out my share of ribs, turkeys and chickens. In terms of your instructions, I’d omit step 7 and repeat step 6.
Indeed. If you skip step 6, you’re missing the whole point.
Step 6 is very important.
Great tutorial. Will try this! I’m a noob when it comes to ribs.
Spareribs with Maple-Mustard Glaze Recipe by Jamie Purviance
Grocery List
Fresh Produce
- 3 garlic cloves
Meat / Poultry / Seafood
- 2 rack St. Louis–style spareribs, each 3 to 3½ lb
Oil and Spices
- 0.75 tsp freshly ground black pepper
- 0.125 tsp ground cayenne pepper
- 1 tsp kosher salt
Condiments
- 3 tbsp cider vinegar
- 2 tbsp ketchup
- 0.25 cup maple syrup
- 0.5 cup stone-ground mustard
- 1.5 tbsp Worcestershire sauce
Wine / Beer / Spirits
- 1 fl oz bourbon
Special Equipment
- 18"-wide heavy-duty aluminum foil
Ingredients
- ½ cup stone-ground mustard
- ¼ cup maple syrup
- 3 tablespoons cider vinegar
- 2 tablespoons bourbon
- 2 tablespoons ketchup
- 1½ tablespoons Worcestershire sauce
- 3 garlic cloves, minced or pushed through a press
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 2 racks St. Louis–style spareribs, each 3 to 3½ pounds
Instructions
Prepare the grill for direct cooking over medium heat (350° to 450°F).
In a medium bowl mix the glaze ingredients. Transfer ½ cup to a small bowl. Remove the membrane from the back of each rack of ribs and cut each rack crosswise in the middle to create two smaller racks.
Season the half racks all over with the remaining glaze in the medium bowl, about 2 tablespoons per half rack, putting more of it on the meaty sides. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet and seal tightly. Allow the racks to stand at room temperature for 30 minutes before grilling.
Place the foil-wrapped racks over direct medium heat, close the lid, and cook for 50 minutes to 1 hour (the smaller half racks will be done first), turning the packets over once or twice, making sure not to pierce the foil.
Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the racks, and discard the rendered fat and foil. Grill the racks over direct medium heat, with the lid closed, until sizzling and lightly charred, 6 to 8 minutes, turning once or twice and basting with the reserved ½ cup glaze. Remove from the grill and let rest for about 5 minutes.
Cut the racks between the bones into individual ribs and serve warm.
Tips & Techniques
Techniques
Direct Cooking Over Medium Heat
Techniques
Fuel Choices
Techniques
Measuring Heat: The Hand Test
Techniques
Two-Zone Fire
Techniques
Baby Back Ribs vs. Spareribs
Techniques
Trimming Spareribs
Techniques
Using a Chimney Starter
Techniques
Mincing Garlic
Got a Question?
We are here to answer your grilling questions. Just ask.
More of a Question.
Firstly, I think this recipe is simple and simply great! I shall try it. The bigger question I have is, "What would the difference be, if these tightly foil-wrapped ribs were started at the same temperature in an indoor gas oven, and then finished over the outdoor grill?? That way, other foods can be utilized and cooked on the grill while these ribs are cooking and roasting in the oven, and when the ribs are ready, transport them to the grill for finishing & carmelization?
Type of Griller
Would you recommend this recipe? YES
It was easy to follow and the results are great! I'd recommend this recipe anytime.
Type of Griller
Would you recommend this recipe? YES
This is not actually a review, I plan on trying it tomorrow. Instead it is an answer to another reviewer. I believe the reason you don't want to first cook these in your indoor oven is because there is a big difference between that heat and the direct heat of a grill. I could be wrong, but that is my 2 cents worth.
Type of Griller
Would you recommend this recipe? YES
I typically smoke ribs over kingsford and hickory on my 18.5 WSM, a 4-6 hour process. I tried this recipe with a rack of baby backs on my gas grill as a change of pace, and because it was too late in the day to start the smoker. It turned out delicious, my wife says she would definitely have me do it again, great change of pace from the usual BBQ rib flavors.
Type of Griller
Would you recommend this recipe? YES
Fall Off The Bone Delicious!
I fixed three racks of ribs today. I used this recipe for one of three racks, used two other sauces on the the other two. This was by far the family favorite! Will definitely make these again. They were tender, juicy, and full of flavor!
Type of Griller
Would you recommend this recipe? YES
Wow! Foolproof Ribs!
I have struggled mightily to do ribs and this was so simple and sooooo good! This one is a keeper!
Type of Griller
Would you recommend this recipe? YES
Not an actual review, but as an answer to the earlier question, I've been using this method for several years. Indoor electric range, tightly sealed in foil with my own rub and a small amount of beer, 2-1/2 hours @ 275 degrees. Then on to the grill to finish. Moist ribs, meat falls off the bone, and actual outdoor time (in bad weather) is minimal. Try it, you'll like it!!
Type of Griller
Would you recommend this recipe? YES
Good recipe, more technique help required
I made my own marinade and glaze but used this technique to grill the ribs. The ribs were great quality and my marinade was beautiful - but I had a hard time controlling the temperature of the grill of and getting the slow cook effect. Everything tasted brilliant - but the texture needed a little more work. My friends do the 3:2:1 approach to cooking ribs, I didn't and would love to cook for only an hour or so, but it seems to get the really tender, melt in your mouth ribs, you need a better technique than the one suggested here.
Type of Griller
Would you recommend this recipe? YES
Delicious ribs
This is a very easy recipe because it is well explained. Ribs went outstanding! Had to use whisky instead of bourbon. Excellent flavor and look. Thanks for making it easy for us!
Type of Griller
Would you recommend this recipe? YES
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Spareribs weber grill
The Super Bowl comming up inFebruary. This is a great opportunity to practice those BBQing skills. One thing we do at these type of events is test out new recipes 
Another thing you can do is have a mini-contest. set up some rules and have your friends bring over their best ribs, chicken, butts, or brisket. Then have your friends and family be the judges. It can even turn into an annual event. It's great fun too. This is how a lot of bigger contests got started. If you don't have a big expensive offset smoker, don't worry! You can smoke some pretty good BBQ on a standard Weber Kettle grill. Here's how to do it.
Prepping your grill.
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. Here's how to set it up so that you are "offset smoking" and not grilling. I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them (note - if you do this right without splashing lighter fluid all over the place and letting your coals burn till good and white, you will get no lighter fluid taste. Be sure to use the new oderless fluid too. If you still hate lighter fluid, just use a charcoal chimney).
Start soaking your wood chips at least an hour before you will need them. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs.
You can either buy spareribs or what is called loin back ribs. If you buy the big spareribs, cut the brisket end off the ribs at the joint (this is called St Louis cut and we have an entire newsletter explaining this). Then trim the skirt meat off. Don't throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking.
Let's start smoking.
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don't overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other "flavor" of wood chips that suits your taste buds. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it's not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It's important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don't worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay "ahead of the game" as far as heat is concerned because it's easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don't open the lid unless absolutely necessary - remember, "if you're looking, you ain't cooking". While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing.
After one hour in the foil, take your ribs out of the foil and place back on the grill. You'll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is "loose". Also. if you pick up one end of a slab with a pair of tongs and your slab bends down 90В°, then that is another sign that your ribs are getting done.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Outdoor Cooking Fun with Raceyb
A wonderful blog that shares the joy of outdoor cooking. We write about techniques, tips, gadgets and reviews regarding one of Amercica's greatest past times, cooking outdoors. Whether it be BBQ on the grill, the smoker, weber, brinkmann, aussie or a fire pit, we'll cover it. pork, beef, chicken, ribs, briskets, shoulders, butts, sausage and sides like baked beans, grilled vegetables and desserts. We also share our recipes for mops, glazes, sauces, rubs, marinades and injections.
Monday, October 26, 2009
Slow Cooking Pork Ribs on a weber Grill
13 comments:
This weekend, the Weber will transform into a convection oven for some apple dumplings. I can't wait to blog it.
Thanks for the well-written piece! I have taken this and run with it, using the Cooks Illustrated rub.
Thanks for the reply. I'm glad the article was of some use to someone.
I'm confused on where to put the wood chips?
The wood chunks or chips can go directly over the coals on the hot side of the fire.
I've used a Weber for direct heat grilling for decades, so I am looking forward to my first batch of slow cooked ribs for the 4th. Thanks for the well written piece and instructions.
Someone above mentioned using the grill as an oven. I assume it works well for savory baked goods, but I wonder if sweets would get an odd taste from all of the meat that was cooked in the grill before.
You'll need a hot fire for baking on a grill, but it is very doable. I've not noticed any meat taste in any of my breads or deserts. Very good question though.
Thanks for the great instructions. I've been using a Weber for years, but this is my first time slow-cooking/smoking ribs. The whole process was fun, and went perfectly. And of course the ribs tasted great!
The weber is awesome for slow cooking. I'm glad your cook out turned out great.
I tried it for the first time and it worked great. Couldn't have been much easier. Now I'm ready to try some other types of ribs!!
Thanks for replying. Glad everything came out great. You'll be the envy of all other cookouts! :)
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How about some leftovers done right?
What they say about us
I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!
You are, to the barbecue world, what "Click & the Clack: The Tappet Brothers" are to the car world: knowledgeable, smart, hilarious, and self-effacing.
No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.
David White, Rockwall, TX
As we were watching our Giants beat the Mets, a Famous Dave's commercial came on claiming the best ribs in the world, and my honey just shook his head and said, "nope, it's right here." Many, many thanks!
Red Taylor, San Francisco, CA
I tried your Memphis Dust (on chicken) and it was amazing!
Ivan Carabott, Malta
I died laughing at your rib song.
Gary Hays, Smithville, TX
My wife had gone to the store while I was preparing ribs for the smoker. When she came back our dog was in a hurry to get out of the truck and jumped on her feet. My truck slammed into her Buick totaling it. It knocked the utility room off the foundation causing the brick to fall off the side and back of the house which in turn collapsed a 10' x 30' deck. It crushed my smoker and the gas grill looked like the Titanic going down. While she was on the phone talking to the insurance man I propped the gas grill up using some of the rubble. I remembered your article on cooking ribs on the grill and decided I was going to have ribs no matter what. When my wife came back I was sitting on a broken chair drinking a beer and cooking ribs. The ribs were anything but a disaster thanks to you, I love seeing a woman standing there with her mouth open speechless, What a wonderful day.
Myron Robert Mayer, TN
I have worked as a professional cook in high end French restaurants for several years, but I had little BBQ experience, so when I hit the internet looking for some info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for. I am also pleased to tell you that I recently took first place in my first rib competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe!
Aaron Ettlin, Portland, OR
We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week.
Peggy Bohl, Sacramento, CA
In 2012 we had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks.
Steve, Grills Gone Wild, IA
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What they say about us
I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!
You are, to the barbecue world, what "Click & the Clack: The Tappet Brothers" are to the car world: knowledgeable, smart, hilarious, and self-effacing.
No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.
David White, Rockwall, TX
As we were watching our Giants beat the Mets, a Famous Dave's commercial came on claiming the best ribs in the world, and my honey just shook his head and said, "nope, it's right here." Many, many thanks!
Red Taylor, San Francisco, CA
I tried your Memphis Dust (on chicken) and it was amazing!
Ivan Carabott, Malta
I died laughing at your rib song.
Gary Hays, Smithville, TX
My wife had gone to the store while I was preparing ribs for the smoker. When she came back our dog was in a hurry to get out of the truck and jumped on her feet. My truck slammed into her Buick totaling it. It knocked the utility room off the foundation causing the brick to fall off the side and back of the house which in turn collapsed a 10' x 30' deck. It crushed my smoker and the gas grill looked like the Titanic going down. While she was on the phone talking to the insurance man I propped the gas grill up using some of the rubble. I remembered your article on cooking ribs on the grill and decided I was going to have ribs no matter what. When my wife came back I was sitting on a broken chair drinking a beer and cooking ribs. The ribs were anything but a disaster thanks to you, I love seeing a woman standing there with her mouth open speechless, What a wonderful day.
Myron Robert Mayer, TN
I have worked as a professional cook in high end French restaurants for several years, but I had little BBQ experience, so when I hit the internet looking for some info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for. I am also pleased to tell you that I recently took first place in my first rib competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe!
Aaron Ettlin, Portland, OR
We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week.
Peggy Bohl, Sacramento, CA
In 2012 we had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks.
BBQ Ribs On A Gas Grill
My friends Ryan and Melissa have been promoting my site to all of their friends and have helped increase my readership. So in return, I decided to cook them dinner. I asked Ryan what he wanted and without hesitation he said ribs. This worked perfectly as I have been getting a lot of emails about how to cook ribs on a gas grill. I have smoked ribs many times and posted about them a couple of times, but I have always cooked them on the smoker. I love my charcoal/wood smoker (Old Bessie), but I also love my new gas grill (Weber). I know it’s not a creative name, but a grill by any other name is just a grill. So with the help of Weber, I am going to tackle ribs on a gas grill.
Cooking them over indirect heat is the key. Ribs shed a lot of grease when cooked, so if you cook them over direct heat they will definitely burn. Burned ribs are a no-no. Weber told me so.
The first step is to rinse the ribs. Once they are rinsed, remove the silver skin from the ribs and rinse again. The easiest way to remove the silver skin is to start from the center and using your finger or a butter knife , gently lift the silver skin from the ribs.
Removing the silver skin allows the rub to penetrate and tenderize the ribs
Chris over at NibbleMeThis has a great video showing how to remove the silver skin from ribs. You can view it here. http://nibblemethis.blogspot.com/2009/04/bbq-pork-loin-back-ribs.html
Next pat the ribs dry using a paper towel or a lint free cotton towel. Linty ribs are also a no-no.
Now it is time to add the rub to the ribs. I usually mix all of the ingredients in a big resealable bowl. That way if I have any left over, I can store it in the same container. No need to do dishes. After I get the rub mixed together, I place some in a pizza shaker and use that to apply the rub to the ribs. You can get them for $1-2 dollars at pretty much any kitchen store.
My new roommate Kate in her first Savory Reviews appearance. Look at her rubbing down the ribs.
Start on the rib side and generously apply the rub to the ribs. Flip and cover the meat side of the ribs.
Let the ribs sit for 15 – 20 minutes to get up to room temperature and marinate in the rub. During this time, preheat your grill. You should only need one burner on. Get the temperature inside the grill to get to about 300-310 Degrees Fahrenheit. If your grill has vertical burners, turn on the burner farthest away from your gas tank. If your grill has horizontal burners, turn on the burner that is closest to the back of the grill.
Now this is also the time to start soaking some wood chips . These will be placed in a smoker box on the grill. The smoker box will be placed directly over the flames. Don’t worry if you don’t have a smoker box. I MacGyver’d one for $0.75. Get a disposable bread pan and fill it with the soaked wood chips.
Homemade Smoker Box
Now, cover the pan with aluminum foil. Then using a knife, cut 10-15 holes in the foil. This will allow the smoke to escape from the box. A lot easier than purchasing a $15-25 smoker box.
Add holes to the foil to allow the smoke to escape.
I started with three racks of ribs and my modest gas grill was not large enough to hold 3 full racks of ribs. So I had to cut mine in half in order to fit them on the grill without them being directly over the flame. I know I shouldn’t have cut them, but I needed three racks and I didn’t want them to burn.
Place the ribs meat side down
Place the ribs bone side up on the grill, away from the heat. Placing them bone side up will allow the juices to pool in the ribs and allows them to self baste. Let cook for an hour and a half. Then flip and cook for another hour to an hour and half. The ribs should take between 2.5 to 3 hours to cook. Mine took 3 as I had the grill stacked with ribs. If you have less meat on the grill it will cook a little faster.
Flip so that the ribs are meat side up
You know the ribs are done when the bones are extending from the edge of the ribs, and when you pick them up from one end and they fold over on themselves. You can always do the chef test and try one. The meat should pull cleanly from the bone, but should not fall from the bone. There should be a little give.
When the ribs are done, serve them dry or wet. To sauce the ribs, remove them from the grill. Turn on the other burners to medium and let the grill preheat. Then baste the ribs, flip and grill them until the sauce sets on the ribs. Should take about 4-5 minutes with 2 flips. I usually sauce the meat side and then flip the ribs. I then sauce the bottom of the ribs and shut the lid. After 2 minutes, I flip the ribs and then sauce the meat side. I shut the lid and then wait 2 more minutes. I then remove them from the grill and serve them.
Sauced and ready to go
I served these with some grilled potatoes, coleslaw and spicy pickles.
Comes clean off the bone
I hate to admit it, but I ran out of prep time and purchased coleslaw. Wow, it was horrible. I won’t be doing that anymore. Sorry about that Ryan and Melissa. Besides that, the ribs were perfectly tender and full of flavor. The MacGyver smoke box worked perfectly. Hopefully Ryan and Melissa enjoyed it.
- 1 rack Pork Baby Back Ribs
- ¾ cup - Favorite Dry Rub - Recipe Follows
- 1 cup favorite BBQ Sauce - I used Cattlemans - Best pre-packaged BBQ Sauce
- 1 cup light brown sugar
- 3 tbs paprika
- 1 tbs dry mustard
- 1 tbs chili powder
- 1 tbs seasoning salt
- 2 tsp onion (powder or granulated)
- 2 tsp garlic (powder or granulated)
- 1 tsp white pepper
- 1 tsp celery salt
- ½ teaspoon cayenne pepper
- The first step is to rinse the ribs. Once they are rinsed remove the silver skin from the ribs and rinse again. The easiest way to remove the silver skin is to start from the center and using your finger or a butter knife, gently lift the silver skin from the ribs.
- Removing the silver skin allows the rub to penetrate and tenderize the ribs
- Chris over at NibbleMeThis has a great video showing how to remove the silverskin from ribs. You can view it here. http://nibblemethis.blogspot.com/2009/04/bbq-pork-loin-back-ribs.html
- Next pat the ribs dry using a paper towel or a lint free cotton towel. Linty ribs are also a no-no.
- Now it is time to add the rub to the ribs. I usually mix all of the ingredients in a big resealable bowl. That way if I have any left over, I can store it in the same container. No need to do dishes. After I get the rub mixed together, I place some in a pizza shaker and use that to apply the rub to the ribs. You can get them for $1-2 dollars at pretty much any kitchen store.
- My new roommate Kate in her first Savory Reviews appearance. Look at her rubbing down the ribs.
- Start on the rib side and generously apply the rub to the ribs. Flip and cover the meat side of the ribs.
- Let the ribs sit for 15 - 20 minutes to get up to room temperature and marinate in the rub. During this time preheat your grill. You should only need one burner on. Get the temperature inside the grill to get to about 300-310 Degrees Fahrenheit. If your grill has vertical burners, turn on the burner farthest away from your gas tank. If your grill has horizontal burners, turn on the burner that closest to the back of the grill.
- Now this is also the time to start soaking some wood chips. These will be placed in a smoker box on the grill. The smoker box will be placed directly over the flames. Don't worry if you don't have a smoker box. I MacGyver'd one for $0.75. Get a disposable bread pan and fill it with the soaked wood chips.
- Homemade Smoker Box
- Now cover the pan with aluminum foil. Then using a knife cut 10-15 holes in the foil. This will allow the smoke to escape from the box. A lot easier than purchasing a $15-25 smoker box.
- Add holes to the foil to allow the smoke to escape.
- I started with three racks of ribs and my modest gas grill was not large enough to hold 3 full racks of ribs. So I had to cut mine in half in order to fit them on the grill without them being directly over the flame. I know I shouldn't have cut them, but I needed three racks and I didn't want them to burn.
- Place the ribs meat side down
- Place the ribs bone side up on the grill, away from the heat. Placing them bone side up will allow the juices to pool in the ribs and allows them to self baste. Let cook for an hour and a half. Then flip and cook for another hour to an hour and half. The ribs should take between 2.5 to 3 hours to cook. Mine took 3 as I had the grill stacked with ribs. If you have less meat on the grill it will cook a little faster.
- Flip so that the ribs are meat side up
- You know when the ribs are done when the bones are extending from the edge of the ribs, and when you pick them up from one end and they fold over on themselves. You can always do the chef test and try one. The meat should pull cleanly from the bone, but should not fall from the bone. There should be a little give.
- Ready to eat
- When the ribs are done, serve them dry or wet. To sauce the ribs, remove them from the grill. Turn on the other burners to medium and let the grill preheat. Then baste the ribs, flip and grill them until the sauce sets on the ribs. Should take about 4-5 minutes with 2 flips. I usually sauce the meat side and then flip the ribs. I then sauce the bottom of the ribs and shut the lid. After 2 minutes, I flip the ribs and then sauce the meat side. I shut the lid and then wait 2 more minutes. I then remove them from the grill and serve them.
- Sauced and ready to go
- I served these with some grilled potatoes, coleslaw and spicy pickles.
This goes to show you that if you are a real fan of Savory Reviews, you may get invited to a personal dinner at the source. Well, if you live around and/or are visiting the DC area.
The above post is directed toward cooking baby back ribs. If you have or want to cook St. Louis cut Spare ribs check out this post. How to Smoke Saint Louis Ribs on a Gas Grill.
About Author
Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.
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48 Comments
Thanks for inviting Melissa and I over. The ribs were awesome man.
Our friends were so jealous that we got to eat with the Choco-Bacon man!
Thank you for dinner. It was amazing! Great food and great company!
I have never seen Ryan eat so many ribs in such a short period of time.
Melissa and Ryan it was my pleasure. It was a lot of fun having you guys over. We will definitely have to do it again. You guys need to start thinking about what you would like next.
A new roommate named Kate? More info needed! 🙂
Excellent tutorial. Well except for that Chris guy, he doesn't know what the **** he's talking about 😉
You pretty much nailed the technique I used to use back when all I had was a gasser. Those cheap smoker boxes do a great job on the gas grill for ribs, chicken and salmon.
Man….I'm craving ribs now. Oh well, maybe Sunday. I'm smoking a turkey breast bone in with applewood for "Thanksgiving In August" for Saturday.
Haha, too funny Chris. Now you are making me hungry for Thanksgiving. Is this some way to get back at me for making you hungry for ribs. If so, it is working.
So, if I am cooking, lets say a 5 pound rack this will take me 2 hours?
David, I would say 2-2.5 hours would be about right. Make sure to cook them over indirect heat and leave the lid closed as much as possible. Also monitor the heat so that it is around 300-310 Degrees Fahrenheit inside the grill. Happy Grilling.
Ha Rex, I enjoyed reading your process, Oh and Im Dave nice to make your aquaintance Rex the reason Im writting is to ask your opinion about the basic difference between the parboil, slow roasting in oven and your slow cook method of smoking I am a white boy from cincinnatti living in the southwest (Albuquerque) been an avid cook most of my life but I have found (for me) ribs can be pricy and dont have the funds for to much trial and error within reason thanks Rex please school me if you can Dave
Dave, since there is a lot in your comment, I am going to email you directly.
Trying out the Gas Grill for BBQ ribs,ST Louis and Babies.The Baby isn’t quite a 1Lb and the other is 2 1/4.So I figure min 2hrs.I have only one problem and it’s trying to keep the smokinjg temp @ 215.It flucuate between 220 and
240. Should I be concerned. The food is just reaching 180 after an hour.
The meat was tender and the bone looked a little white but the meat came clean.Bark crisp,the bast was done liked you said and perfect glaze.Now,I’ve got get ready for “Father’s Day”.Because of the amount I’m starting Friday thru late Saturday and will foil wrap and top off Sunday.
Happy Father’s Day
Glad to hear it Fred. If you have any more questions let me know. Happy Father’s Day to you too.
Thank you for the good summary
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Maybe you should check your grammar prior to criticizing someone’s spelling?
We usually do our ribs on the Weber Kettle, after a good starting cook in the oven. It's too hot for that, so I am taking your tips and doing a rack totally on the gasser. So far so good.
Great tips on which burner to use. Also, this is the first time I've done bone up first. There is indeed a "pool of juices" that I'm sure will be a great baste.
Footnote: after 50 minutes, still no smoke from the chips packet. Poked more holes in bottom to get things moving.
Glad you are trying out the ribs on a gas grill. If you have a weber kettle you should try out my method of smoking on the kettle. It requires two fire bricks. Keeps 275 for 6 hours. No tending required. https://www.savoryreviews.com/2012/04/03/beef-ribs…
I have done this a bunch of times and had smoldering ashes each time. No problem getting smoke. Do you have the smoke box directly over the flame?
We usually do our ribs on the Weber Kettle, after a good starting cook in the oven (I know, for some, that's Heresy!).
We followed your tips and did the ribs totally on the gasser. They came out great.
Thanks for the well thought out tips.
Where can I print the recipe off to my files?
Linda, I updated the recipe to be printable. Sorry about that.
The thing about being on a diet is, I need to avoid websites like yours!
Don't get me wrong, this recipe is fantastic, but it's playing havoc with my stomach.
How do you figure out the time it takes per pound?
Kevin, I usually cook it for 2.5 to 3 hours or until the bones start to pop out and loosen up. There is no set time for ribs. Each rack cooks differently.
I find it is 10 times better doubling the temperature and cooking for an hour at the most. It tasted way better than this recipe
Thanks …worked perfect. Tender and tastie
very great side It’s arduous to seek out knowledgeable people on this matter, but you sound like you already know what you’re talking about! Thanks
I made these tonight also but instead of cooking them on the grill for 2 hours I cooked them in the crock pot for 2 hours on high and one hour on low. Then made my own bbq sauce and put them on the grill for about an hour turning frequently and moping with the sauce… sometimes lack of time works out well.
I've made these twice in the last month and will again this weekend. I'll never go back to the smoker again. Thanks!
First time ever doing ribs on my weber genesis and I followed your recipe the whole way….AWESOME
I didn’t follow the smoker box but everything else worked really well. For my first time grilling ribs I was very pleased and my sons and I tore it up! My wife who doesn’t like pork even liked the little she ate. Thanks so much for step by step amazing advice! I’ll be checking back for future cooking advice!
I am glad that you guys enjoyed your ribs. If you liked them without the smoke, you definitely have to try them with the smoke box next time. It adds another layer of flavor. Totally worth it.
I have used this recipe at least a dozen times now (I first discovered it last summer)….it’s become a favorite of mine and a go to for when we have company…it has now become one of my two “signature” dishes – the other is blackened salmon…prior to reading your recipe, I had never even attempted ribs on the grill…love the recipe & method, thanks for sharing!!
Hi,just wondering what you use to soak the chips in? im a nuby in kitchen and just started to get use to a grill.
I soak the wood chips in water in a bucket, bowl or any watertight container that I have lying around. I have even been known to soak wood chips in a red party cup.
I soak the wood chips in water in a bucket, bowl or any watertight container that I have lying around. I have even been known to soak woodchips in a red party cup.
Ok, so I have never personally cooked ribs but I have dated many a man who would think himself a pro BBQer but Im from Texas and feel its my duty to demonstrate true BBQ to my friends here in Singapore.. I have a group of about 12 and just discovered my condo only has a gas grill.. I plan to use your recipe and hope they turn out tasty and tender to wow my friends but I was wondering if I could prepare chicken and sausages at the same time.. my grill space is not overly big so I want to make sure to prepare enough food for the group.. also.. should I put an aluminum pan of water in for added moisture?
I don’t think that you will need a water pan for moisture. It won’t really do too much and it will take away a lot of real estate on the grill. Since the ribs will be over the indirect part of the grill that leaves the direct portion open for grilling. I would use that area to cook your chicken and sausage in the last 30 minutes of your cook. If you have a lot of chicken and sausage to cook you can cook in waves. That way you constantly have freshly cooked meat coming off of the grill. Hope that helps.
I’ve used your recipe a few times now and I’m pretty sure it’s the only recipe I’ll ever use. They are amazing every time! I usually go for baby backs but today i happen to have spare ribs. Can I use the same method or do I need to increase cook time?
Glad you enjoy the recipe. You can totally use this recipe for spare ribs. However, the timing for spare ribs will have to be increased by 30-45 minutes.
If you have any other questions let me know.
One question, will i need to change the wood chips out during the cook, or will one box full last? Thanks
Shane, One box should be more than enough.
I tried this recipe with spareribs without using the soaked wood chips. One burner wouldn’t quite get to 300° for me so I used two and I had it at a perfect 300°. After an hour and a half the ribs seemed completely raw on the outside. Although they were a little dried out and there was some blood running from them. What am I doing wrong?
In order to get the right color and texture, you need to use the wood chips. The smoke will penetrate the meat almost curing it. It will give you the nice mahogany color that you are looking for. Also, spare ribs are larger and take longer than baby back ribs to cook. The recipe above is for baby back ribs. To cook spare ribs you will need to cook for 4 to 4.5 hours at 300 degrees. In short, at 1.5 hours the spare ribs probably should look that way, without the smoke. At 3 hours they should start to look cooked and at around 4 hours they should be nearing completion. You do not need the smoke to cook the ribs, but without it they will lack in flavor and color. Most grocery stores have small bags of wood chips in the same aisle as the charcoal. Just place some soaked chips in a aluminum foil pouch with a dozen holes poked in it. That should work fine. The next time they will be awesome!!
We follow your recipe last night pretty much to a T and it worked out perfectly perfect. The rub was on point. The ribs were moist, flavorful, and the faux smoker box is brilliant. We have a Weber Genesis B grill with 3 horizontal rows of burners. We lit the last row as the main heat source, and also the front row on the lowest setting because the ribs all the way in the front were otherwise not going to cook. I cannot emphasize enough the need to soak those wood chips beforehand. That box of chips was HOT when it was done..it took hours and hours to cool down and not be a fire hazard when we were through.
Excellent recipe all around. It will be a keeper in our house! And now we know how to smoke other meats on our gas grill. Thanks much!
Barbecued Spareribs
This recipe is adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990).
Active time: 1 1/4 hr Start to finish: 4 1/2 hr
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Ingredients
- For ribs
- 2 1/2 tablespoons sugar
- 3 tablespoons paprika
- 2 tablespoons ground cumin
- 1 1/2 tablespoons black pepper
- 1 tablespoon chili powder
- 1 tablespoon salt
- 2 full racks pork spareribs (each 3 lb), brisket flap and chine bone removed
- For basting sauce
- 1 3/4 cups distilled white vinegar
- 2 tablespoons sugar
- 1 tablespoon Tabasco
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
Preparation
- Stir together sugar, spices, and salt and rub all over ribs to coat well, knocking off excess.
- Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
- Stir together all sauce ingredients until sugar is dissolved.
- Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.) Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
- Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
- Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.
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Nutritional Info
- Calories 2615
- Carbohydrates 22 g(7%)
- Fat 203 g(312%)
- Protein 163 g(326%)
- Saturated Fat 81 g(407%)
- Sodium 2422 mg(101%)
- Polyunsaturated Fat 8 g
- Fiber 4 g(15%)
- Monounsaturated Fat 87 g
- Cholesterol 852 mg(284%)
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Yes, this simple recipe works. Moist, delicious, flavorful ribs. (However, after cooking on my gas grill, the ribs were a bit pink for my taste. So after cooking, I kept the ribs on the grill and fired it up for additional 10 minutes on high, and that took care of it. At about the ten minute mark, the grill got up to about 425, and I removed the fully cooked ribs.)
I made this for my Dad two years ago. Even with his demetia, he proclaimed they were the best damn ribs he had ever had. And I told everyone I was going to open a rib shack!! Followed recipe to a T, except cheated with a cheap sweet bottled BBQ sauce, cuz that's what we like. Delish!! Making them again tomorrow and will be doing the Master Chef strut! Daddy left us April 1st, but is smiling from heaven from the glorious aroma!! Long live the pig!!
This is still the best ribs.
My family thought ribs should be ordered out, not made at home. until I made these. I apply the rub at least 30 minutes prior to cooking. I bake them covered & in basting sauce for about 2 hours in a 350* oven, flipping them every 30 minutes. At that point, they can be frozen. Prior to serving, we grill them for about 5 minutes per side. The meat falls off the bones. Fabulous.
I'm not going to rate this recipe as my friends and I made a few changes based on the comments made by other users. That being said, this is such a good recipe for ribs! First, we doubled the recipe and didn't have room for all four racks on our charcoal grill, so we used packets of wood chips in our much larger gas grill. We set the temperature for 250 degrees and basted and turned every 30 minutes. We put a new packet of apple wood chips in every hour. The ribs were tender and had a yummy smoky flavor. In the rub, I used 2/3 sweet Hungarian paprika and 1/3 smoked paprika and brown sugar instead of white. In the basting sauce I used cider vinegar instead of white. We rubbed the ribs the night before cooking. After coming off the grill, we covered them tightly with foil and let them rest for 30 minutes before carving. They were a hit with everyone at our Superbowl party, even the kids!
Made this on our Big Green Egg. Spicy and delicious. It took 4 hours on the Egg with time to rest. Substitutions I made include: brown sugar instead of white, combinations of different types of paprika, less salt, cider vinegar instead of white, and I used applewood chips instead of hickory. I also let the ribs sit for an hour before smoking/grilling. Outstanding!
Making these again for the 4th of July. It is my master recipe! These are great cooked in the oven (250 degrees), gas grill or charcoal. Just read through the reviews for the different techniques. The "reviews" are worth the read. A little extra work and time, but the results are outstanding!
Husband loved this. As he doesn't like too much salt and to make it less spicy for the kids, I omitted the chili powder, cut way back on the black pepper, 1 tsp for salt. As per other reviewer, cooked in oven for 2 hours at 350 and then finished off on gas grill. Worked out great although there was significant flaming on grill. Did not bother with basting sauce and we did not feel it needed it. Also, with lack of time, I put the rub on and cooked right away.
i too rub, cover and refer overnight. however i smoke and cook in weber gas grill - i use a cast iron smoke pan,6x9 inches, in bottom of grill filled with 8 - 10 hardwood brickets that are white hot and ready, covered with mesquite chips soaked in water - i only have one of 3 gas burners on. i place no ribs over lite burner - i baste every 20 - 30 min rotating ribs for an even cook adding a couple of bricks and more chips as needed to maintain the smoke - this results in a 240 degree temp or so for me - i turn up temp at end to brown off if needed - a little tuffer method than when i had a charcoal weber was but it works. seems to take about 3 hours or so to get to desired doneness depending on the ribs you be cooking. yes let im sit for 30 minutes before cutting and eating .
We just use the rub along with the Clark's recipe for baking the ribs and the combination of the 2 recipes is deeeeeelicious or finger lickin good! We used to think we had to barbecue them outside, but this slow cooking method using Clark's on this site is wonderful, and tender and no fuss with the barbeque. I get a disposable pan and throw it in the garbage with the bones!
This recipe just can't be beat. Delectable, finger-lickin' good ribs. A few tips: apply the rub a half hour ahead of time and allow to stand at room temperature. Also, allow the ribs to rest for 30 minutes before serving for maximum tenderness--I wrap my ribs in aluminum foil and and then place them inside a large paper bag, which I close up tightly. The hard part is waiting--the aroma will drive you crazy. But pork benefits from resting after cooking--allows the juices to resettle. My family loves this recipe--definitely give this a try.
Based on the rave reviews, I went for this. Admittedly, didn't use a smoker. Don't have one. Didn't use hickory chips, didn't have any. But still, I figured it would be tasty, cooked on my covered gas grill. Wrong. Totally blah. Very little taste from the rub or the marinade, even with all that Tabasco and pepper.
I'm joining the crowd. These ARE the best ribs I've ever cooked and possibly eaten. I used country spare ribs since they are meatier. The slow-cooking over wood plus occasional basting with a vingegar basting sauce made the ribs succulent and tender. My husband cooked them in a smoker for four hours, and I basted them three times. Usually I half recipes I try for the first time, but since the cooking process on these was so long, I made the whole amount and was not sorry. The taste of the rub and the smokiness of the meat make rubbing on barbecue sauce optional. Following the recipe exactly, I did not think these were hot at all, just pleasantly spicy and sweet. This is a keeper.
This is the one! Ever since we went to Hoggy's in Columbus I've been searching, and this is as close as I've come to their super-duper ribs. I used sea salt, cider vinegar, and instead of tabasco I used Thai Garlic Chili Pepper Sauce. I don't have a smoker, so I put each rack of rubbed ribs in separate shallow cooking pans, split the basting sauce between the 2 pans by pouring it over each rack, covered the pans and stuck them in a 350 oven for 2+ hours, turning the ribs every 30 minutes. Before serving, I put them on a hot grill - 5 minutes on each side. I put the leftover basting sauce from the baking pans in small dishes for sopping. Yummmmmmmmmmy!
Folks, this is how real barbeque is done! I've made this recipe at least a dozen times now, and my family goes into a frenzy every time. I cut the salt in half, as other reviewers suggested, and use a few pieces of wood from an apple tree for the smoke. I cannot imagine doing this on a gas grill; you need adequate smoke to get that quarter inch of red smoked meat on the outside, and I have only ever been able to do this with a real grill. Also, if you put the rub on the ribs and let it sit for an hour before tossing them on the grill, the spices will adhere better.
Made these tonight on the barbecue (don't have a gas grill) and they were tender and tasted great. I used boneless pork ribs and didn't precook them -- just used the spice rub, grilled them for 12 minutes on each side and basted them. They turned out perfectly. I'll definitely make these again!
Oh my, these were very yummy. I have always used baby backs on a gas grill but decided to venture out and try the smoker with spareribs. I did not find them salty at all (always use kosher or sea salt to prevent saltiness.) I did finish them on the gas grill as I did want to add a chipotle bbq sauce (last 10 min of cooking.) All my guests were thrilled with the results
will make again, but do cut back on the salt. My husband felt that the ribs were too salty. Made on a gas grill using baby back ribs. Did not take 4 hours, only needed 3 hours to cook the baby back ribs.
Definitely use a smoker. If you don't, is not barbecue, it is just another recipe for baked ribs!
BBQ Restaurant quality! Delicious. My family fell in love with these and so did a friend that dropped in that evening. Very, Very tender. I baked them in a 350'F oven for 2 hours with the rub and used the baste without the Tabasco (we are not lovers of tabasco and the ribs were spicy enough with the chili powder). Then I put them on the grill, using charcoal with some wood chips, with some Kansas City BBQ sauce. I cooked them till the sauce was baked to the meat, and nice and sticky. Everyone was licking their fingers! In fishing terms, this is definitely a Keeper!
DID NOT USE THE SMOKER ON THIS.Use the rub and wrap ribs up in aluminum foil and bake in oven at 350 for 1 1/2 hours. Get grill hot and cook ribs for a few minutes on each side to brown. Reduce heat and coat with ur BBQ sauce and close lid for a few minutes. AWESOME. ^^THE BUMPKIN GOURMET^^.
This recipe is very good and easy. I also cut down on the tabasco and it is delicious!! I followed the receipe using the chips/kettle grill and found it just as good using a gas grill which took less time. YUMMY!!
Great Flavor, I am a beginner, but I have learn a lot about Pork Ribs from this recipe. I strongly recommend to spend the time on the grill. You will understand why it has its popularity.
I've made this recipe a few times and just love it. I used baby-back ribs on one occasion, and them turned out great also (and took less time to cook). I totally agree with the reviewer who loves charcoal. I do too. Did the gas grill thing, electric grill thing, nothing compares to a good hardwood fire.
I have made this twice now using country style pork ribs. The meat turns out tender and juicy and the crust is a real taste treat. For those with less tolerance for spicy hot dishes, I recommend reducing the tabasco by half. Use coarse-ground black pepper for the best effect. I also used a smoker rather than a kettle grill. The first time I used hickory chips, the second, apple chips. The apple chips gave it a softer smoke flavor. I'll use this one over and over. Next time, maybe a beef brisket.
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Backyard Barbecue Spareribs
- Grill/Barbecue (247)
- Main Dish (1197)
- Spareribs (27)
Ingredients
- 2 slabs pork spareribs
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 1/2 cups cherry cola
- 1/4 cup vinegar
- 2 teaspoon paprika
- 2 teas chili powder
- 1 teaspoon pepper
- 1 medium onion, chopped
Cooking Directions
Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours.
Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally.
Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.
Wine suggestion: Serve with a chilled rose or ice cold beer.
Serving Suggestions
These classically flavored spareribs are good any time of year. Serve ribs with Dr Bills Barbecue Beans, creamy cole slaw and corn muffins.
Nutritional Information
Calories: 790 calories
Protein: 41 grams
Sodium: 1080 milligrams
Cholesterol: 175 milligrams
Saturated Fat: 20 grams
Carbohydrates: 36 grams
Spareribs come from the belly of the hog and are the least meaty variety of ribs, but full of flavor.
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Spareribs weber grill
It's here. our step-by-step barbecue ribs recipe for your sure-fire path to backyard barbecue fame by following this recipe, and our "6 Secrets to Smoking Meat"
We believe that. "Barbecue is the Mystical Communion of Fire, Smoke and Meat"
6 Secrets to Barbecue Ribs on a Charcoal Grill
We barbecue on a charcoal grill using the indirect cooking method. This means that the ribs are placed next to, rather than directly over, the fire. The heat is kept low, and the ribs cooked slowly. Patience pays big dividends! All to attain that incredible smoke flavor, with the moist, cooked to perfection result that alludes so many!
Stuff you'll need:
Patience Low and slow is the real secret to traditional barbecue ribs. We're talking low heat (180 - 250 F/80 - 121C) for an extended cooking period. This is not the fastest method, but the "bestest"! You'll need a full bucket of this virtue when cooking ribs on a charcoal grill. Figure about 1.5 hours/pound.
Meat Try to buy fresh! If the frozen (or "previously frozen") vacuum packed "slab-o-ribs" is all that is available, it will do fine as long as they are not "enhanced" with water, salt, flavorings and goodness knows what else.
Spices Use the best spices you can get.
Charcoal grill Grill must be large enough to have the coals placed to one side, and at least a slab of ribs on the opposite side. The kettle type, or horizontal barrel style, work great. Our favorite comes from Weber because it is easy to use, produces exceptional results, and is extremely sturdy. We love the American classic Weber 22 1/2-Inch One-Touch Silver Kettle Grill for its unbeatable versatility.
Charcoal/charcoal briquettes There are advantages to both fuels, however just one maxim applies to both. buy the best you can find. Kingsford brand briquettes top the list for quality, and availability. But please don't buy the "instant light" of any brand! Real charcoal (for you purists) can be difficult to find, and rather expensive, however.
We have found a great resource, reasonably priced, from Milazzo Industries. Their 20LBS of Lump Charcoal is a bargain.
Hardwood chunks/chips Use only hardwood for barbecue ribs like Hickory, Oak, Mesquite, Cherry, Apple, etc. (or a combination), to your taste.
Metal pan Filled with at least 1/2" of water, placed under the cooking rack below the ribs, and used to control the inevitable flare-ups, distribute the heat more evenly and provide some moisture.
Chimney-type charcoal starter Not mandatory, but sure makes starting and maintaining the coals much easier. Our favorite top performer is the Weber Rapidfire Chimney Starter. Lot of chimney starters out there, but this is the champ.
Mop tool For the barbecue ribs basting sauce (mop). Yep, a mop. just a miniature version (12-18" long) of a string-mop you might have for cleaning the kitchen! For ease of cleaning and long reach, we prefer this Sauce Mop, with a Removable Head. More on this subject in the "Prepare a Mop?" section, below.
Oven/Grill thermometer This tool is the only way you will really know what's going on inside the grill! For exceptional accuracy, we trust the Taylor Classic Oven Thermometer, and the Taylor Connoisseur Oven Thermometer.
Instant-read thermometer This is pork! Be safe and ensure the meat has reached the ideal temperature of 205 F (93 C). This will assure you get those tender, luscious barbecue ribs you pay a whole bunch for at the local "rib joint"! Our "hands down" choice for speed of read, accuracy and price is the CDN Proaccurate Stainless Digital Thermometer. The only instant-read thermometer that that we know to be faster, and another choice of professionals (albeit rather expensive), is the Splash-Proof Super-Fast Thermapen - Instant Read Thermometer, Perfect for Barbecue, Home and Professional Cooking
Tongs You need a darn good pair of tongs to handle those ribs. Long and strong is the secret, so we suggest the professional type Lodge Camp Dutch Oven 16-Inch Stainless Steel Tongs, or the Oxo Good Grips 16-Inch Locking Tongs.
Rib Rack This tool is the answer to cooking ribs with limited grill space! You need one that is strong enough to hold the ribs upright, and regardless of price, few do. We found one that fits the bill with Steven Raichlen's Ultimate Rib Rack. A little pricey, but it works!
Let's talk meat .
Spare Ribs, Country Style or Baby Back Ribs? It's your choice! It's all good but. we prefer traditional spare ribs barbecue ribs on a charcoal grill, especially St. Louis Style. This recipe is our way to barbecue this American classic. What's the difference.
Well, Country Style and Back Ribs (Baby Back or Canadian Back) are both pork loin back cuts. See the word loin? Yep, it's loin and not rib meat! We love that rib meat, so for us it will be.
Spare Ribs, St. Louis Style, with the brisket bones and backbone removed. If the intact (whole) spare rib slabs are all that is available, have the meat cutter remove the brisket bones and backbone for "best bet" ribs.
We think that the best spare ribs are less than 3 lbs.(1.4kg) (with at least an 11 rib count) but if you get some that weigh more, no worries, you'll just have to increase the cooking time. We cook and love it all!
Now, let's prepare the meat.
NOTE: Ribs should be always kept in the refrigerator (approx. 40 F/4.4 C) before preparation.
- Take the meat out of the refrigerator. We like to allow ribs to come to room temperature for less "on grill" time. You can do all of the meat, rub and mop prep the day before to make it a lot easier when "the gang" shows up.
- Rinse in cold water.
- Remove any excess fat and extraneous meat pieces, or stuff you don't want to eat. Never touch the fat between the bones. This provides the flavor and moisture needed for great barbecue ribs. Just remove the excess fat surrounding the good stuff.
- Remove the membrane (on inner side). We feel this is a must when barbecuing ribs on a charcoal grill, as it allows the smoke and rub to penetrate the meat more thoroughly. For this chore we have used all kinds of blunt, "pokey" things like a "Phillips"-type screwdriver, or something similar. Poke it in somewhere at the center and lift the membrane until you can get a grip on it this slippery devil (we use a paper towel). Pull it all off.
- Rinse again, pat dry with a paper towel.
Great barbecue ribs start with a rub!
The ribs are first "rubbed" with a simple, dry, spice-accented rub recipe. All for that unforgettable tender, perfectly seasoned, eating experience!
Now, for some great barbecue ribs, let's start with this truly classic rub that will impart all of the flavors your drooling chops are hankerin' for.Do not let the simplicity of this basic rub fool you. It works great, and you can adjust the recipe (as the "pros" do) to make it "yours". Check out our Barbecue Rub Secrets page for more on this.
Basic Rub Recipe
Mix together thoroughly the following:
- 1/4 cup dark brown sugar (packed). We prefer "turbinado sugar" for ease of use, but either one works fine.
- 1/4 cup coarse Kosher or sea salt.
- 1/4 cup sweet paprika (vs. the hot kind)
- 3 tblsp ground pepper (fresh peppercorns recently ground!)
- 1 tblsp garlic powder (not garlic salt)
- 1 tblsp dried onion flakes (fresh will not work in this recipe)
- 1 tsp cayenne pepper (no, it will not be "hot")
This recipe is enough for 3 to 4 racks of ribs and can be stored in an airtight container in the refrigerator for up to 4 months.
Prepare a "Mop"?
Do barbecue ribs need a mop?A long time favorite with many experienced rib cookers (and we've learned to love it) is to frequently apply a mop (baste sauce), during the cooking cycle, to flavor and keep the meat moist. Mops are usually a watery mixture of vinegar, water and spices applied with a basting "mop".
Notice the spices in the basting sauce are similar to the rub? You want to compliment the flavors of your rub and it is OK to use just the basic spices of the rub (with vinegar and water). Experiment and have fun!
Here is a simple favorite:
Basic Barbecue Rib Mop
- 1/2 cup vinegar (apple cider type, for our taste)
- 1/2 cup water
- 4 tblsp prepared yellow mustard
- 3 tblsp olive or peanut oil
- 1 tblsp garlic powder
- 1 tablsp chili powder
- 1 tsp cayenne
Mix well in a bowl, to be applied with a mop tool or. you can use just the water, vinegar and oil, in a spray bottle. Many folks use just apple juice! If using the mop tool, stir each time before mopping. Never save mop sauce left in the bowl (it is tainted with the meat's raw juices). Otherwise the sauce will last a long time in the refrigerator.
If you wish, to maximize the flavor, apply the rub a few hours (up to a day) before cooking time. Just wrap the ribs in plastic-wrap, or a covered glass/plastic container, and put them into the refrigerator.
O.K., you have a "known-good" rub recipe, now.
- Slather the meat with a thin coat of any common yellow table mustard. Not mandatory, but a cool method many top contenders us when applying a dry rub. This will not impart a mustard flavor, as that cooks out, but holds the spices close to the ribs, keeps the meat moist, does not block the smoke and leaves a nice thin seasoned coating.
- Sprinkle the rub on the ribs, and if you chose not to use the mustard, rub it on the meat. Guys, do not over season (women rarely do). We are the "Cookin' Cousins" (men) and have learned the lesson when cooking barbecue ribs; a light application is sufficient!
Get the Grill Ready
NOTE: Please, do not use charcoal lighter fluid. There are several good "fire-starters" on the market that will not taint the meat, or impart potentially dangerous chemicals to the food.
- Fire-up the charcoal. we like the chimney-type charcoal starter because it's the quickest, and easiest, way to start the coals. To barbecue ribs on a charcoal grill you'll need to replenish the coals occasionally, to maintain the ideal temperature of around 200 - 225 F (93 - 107 C), and the chimney makes this chore painless.
- Start with about 15 briquettes. Let them get a to white/gray color and they will be ready for the grill. You will need to fire-up some more coals (about 8, or so), several times during the cooking cycle, to maintain the temperature. Closely monitor the temperature
- and anticipate this with about a 15-minute lead.
- To barbecue ribs on a charcoal grill, you control the temperature with the bottom/side vents on your grill. Adjust the top vent to half open, and leave it alone.
- Put a big ol' handful of hardwood chips or chunks (pre-soaked in water for about an hour) on the coals. Now, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke makes the meat bitter tasting and smoking is actually done in the first couple of hours.
- Place a pan about 2/3 full of hot water (no sense wasting fuel to heat the water), under the meat side of the grill, to provide moisture and catch the drippings.
- Place spare/back ribs on the grill, opposite side of the fire, bone side down, to begin cooking. Avoid the ribs touching. When cooking ribs on a charcoal grill never let the meat overlap the fire. You cannot undo crispy or burnt barbecue ribs! Close the lid and.
- Resist peeking! You're loosing precious heat. Open the lid only far enough to do the job. Check the ribs for the first time in about 15-20 minutes to make sure the temperature is holding at around 200 F (93 C), and then check about every half hour to mop and turn 'em over to prevent "the singe". Mop should be applied lightly, and sparingly.
- You have time! If you have judiciously maintained the cooking temperature, peeked, mopped and turned the ribs quickly, you can leave your station several times before the ribs are done. When the meat starts to pull away from the end of the bones, grab that instant-read meat thermometer and.
- Check the meat between the bones, looking for 205 degrees F. to be the magic number. When you barbecue ribs on a charcoal grill will need about 5 to 8 hours to fully cook. Country Ribs and Back Ribs can take longer. Use the tongs and wiggle a rib to test. Meat should be tender, and be loose from the bone, when done.
- barbecue ribs on a charcoal grill have a wonderful, natural flavor, so we emphasize the need to season lightly. If you wish (or if you must) you can now bring out your favorite BBQ sauce and baste during the last half hour of cooking. We do not cook ribs on a charcoal grill with barbecue sauce as this interferes with the smoke absorption, and there goes your fame!
- Wrap in aluminum foil, place in a brown paper bag and set aside if you cannot serve them immediately. This gives you some time to get the meal together and really helps make the meat tender!
. warm, cut individually and for the Cookin' Cousins" taste, eat 'em just as they are, but. Many folks like a "finishing sauce". This is nothing more than a barbecue sauce, of your choice, served as a side dish (or two), for the folks who would like to put something more on their ribs. Lets eat!
DadCooksDinner
Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night
Rotisserie Spareribs, Dry Rubbed
I was worried this would be one rotisserie recipe too many. As I mentioned in my rotisserie baby back ribs post, I’m a big fan of barbecued spareribs, cooked low and slow. There are already a lot of good takes on how to do barbecued spareribs on the internet (especially at The Virtual Weber Bullet), and I wanted to add my own twist to it.
*I’ll wait for you to come back. I’ve done the St. Louis Cut myself many times; once you see where the “line” of the rib tips are, it’s easy to do.
Finally, I did the ribs in the Memphis Dry Ribs style, with just barbecue rub on them; no sauce. The crisp ribs you get from the rotisserie are perfect this way.
*You can serve sauce on the side, if you feel that you have to. Just promise me you’ll take a taste of the ribs before covering them in barbecue sauce. I think you’ll be pleasantly surprised.
Recipe: Rotisserie St. Louis cut spareribs, dry rubbed
- Grill with Rotisserie attachment (I used a Weber kettle with the Rotisserie attachment; kettle is here and rotisserie attachment is here )
- Aluminum foil drip pan (9″x11″, or whatever fits your grill)
- 2 slabs “St. Louis Cut” spareribs, membrane removed (see the video link above for prep information)
- 3 tsp kosher salt
- 3 tsp barbecue rub (recipe here)
- 2 fist sized chunks of smoking wood (preferably hickory)
- 2 tsp barbecue rub (optional, for an extra layer of rub right before serving)
1. Prep the ribs: Evenly sprinkle a teaspoon and a half of salt and rub on each slab of ribs. If you are cooking immediately, let the ribs rest at room temperature for at least one hour before cooking. Preferrably, wrap them in plastic wrap and let sit overnight in the refrigerator; take them out of the refrigerator one hour before cooking.
*If you use a store bought rub, check the ingredients. If salt is the first or second ingredient, don’t add extra salt – just use the rub on the ribs.
*I use a gladware container; I put the wood in it, fill it with water, and seal the lid to keep the wood chunks submerged.
*Another test for doneness is to see if you can pull a bone loose. Pull on a bone in the middle of the slab. You should be able to pull it free of the meat with a little effort.
For a charcoal grill: after an hour, add 16 charcoal briquettes (8 to each pile of charcoal) to pick the heat back up. You can skip this if your ribs look like they’re almost done.
*Barbecue sauce: If you really want wet ribs, wait until the ribs are cooked, then brush them with sauce. Put the lid back on and cook an extra 5 minutes, then brush the ribs with another layer of sauce, remove from the grill, and serve.
*Now, about those store-bought St. Louis Cut Ribs…I got two cryovac wrapped slabs from Farmland, and one of them wasn’t really a St. Louis Cut. They (somehow) cut across the bones, and left the rib tips on the bottom of the ribs. It was the right shape, just cut at a weird angle. This slab came out a bit too chewy in the rib tip section. Next time I’m going to check the slab carefully to make sure that I can see the rib bones all the way across both sides of the package. Or I’m just going to cut my own ribs.
Questions? Comments? Other ideas? Leave them in the comments section below.
The Virtual Weber Bullet, if you want your ribs low and slow.
Stephen Raichlen – Ribs, Ribs, Ribs
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
It’s a Kindle e-book, so you can download it and start reading immediately!
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6 Comments
We just tried spareribs on the rotisserie last night. (We never would have had it not been for this site!) We tried this in the spirit of exploration not knowing what to expect. We were looking for a spare-ribs-on-the-gas-grill recipe and everything was “4-5 hours”, not an option.
Holy ribness. I woke up thinking about these, they were so good. NOT greasy, tender but with a little chew, crispy, porky goodness.
We actually marinated ours for a few hours in cola, apple cider vinegar, some herbs de provence and a TON of garlic. Then made them w/ the memphis-style rub and sticky end-coat of spicy bbq sauce. Rib nirvana. On a rotisserie. In 1.5 hours.
Thank you thank you thank you!
Great! I’m glad my technique worked for you. The cola/apple cider marinade sounds great!
Hey Mike I’ve made this recipe several times and boy oh boy is it great. Crispy and flavorful on the outside, and nice and juicy on the inside. I’m actually make them again later today for a Kentucky Derby party, but I wet brined them overnight just to see how it turns out. Can’t wait! Hope you’re not too jealous…
Thanks again and keep up the great work!
Me? Jealous of ribs?
…of course I am, darn it! Those sound delicious!
Can you rotisserie these ribs on a gas grill? If so, what temp should I set it to? Thanks, looking forward to trying them.
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I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention. Learn more about me.
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Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night
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