Pork Back Ribs - best method on a gas grill

[ElementZ]

The wife and I are having our own rib cook-off on Saturday. We each have a rack of pork back ribs and the competition is too see who can make the best rack. (she already has a great rack but we're talking ribs here).

Unfortunately, I don't have a smoker, just a gas/propane grill. So, here I am asking you all too share some recipies, rubs, marinades, methods, etc to help me take this down. I have never cooked ribs before so it is all new to me.

Let's here it..

[Quads]

Several posts on it.
This one contains several rubs, sauces, mops, etc.
Help me get laid, win 10K from the bank. - The Perfect Man Cave (http://perfectmancave.com/forum/showthread.php?t=7610)

Substitute everything for a smoker to a gas grill, which I've done, indirect heat at about 225* if you can' maintain it with your grill.

A search in the meat locker for ribs, rub, sauce, etc. will also provide several links worth reading.

[ElementZ]

Time to do some homework...thanks Q

[Quads]

JP, Gator, and Blake IIRC have some great rubs, mop and sauces in that and other threads.

[ElementZ]

Alright..using Gator's rib rub to start...found some cherry wood chips and going to grill this soon. What kind of temp should I maintain 225-275? How long should I keep these on for? Do I need to flip them or rotate them at all?

[ElementZ]

ElementZ here...now with a full belly. So my ribs turned out pretty good for a first timer. They weren't fall off the bone ribs, but they were pretty easy to eat. This was the first time I ever cooked something low and slow on my grill and I must say, the temperature gauge did not budge until I opened the lid...good to know for the future.

I cooked the ribs (2 racks cut in half) on 260 for about 2 hours and 15 minutes. I then slapped on some spicy habanero bbq sauce for 5 minutes, flipped them and coated the bottom with sauce for 5 minutes, then flipped them back up and put more sauce on for a few more minutes.

Still plenty of room for improvement but they were pretty damn tasty for a first run through. :)

ps...thanks to you bastards, went out and bought a qt of tanqueray to sip on later this evening. :)

[drewfus]

Give the 3-2-1 method a try and keep temps at about 225. If you're doing baby backs make it 2-2-1.

[Quads]

^this^
Sounds like it turned out OK for a first whack.
Next time, bring your temps down to 200ish, ideally 225, but not over.

[Blake]

Give the 3-2-1 method a try and keep temps at about 225. If you're doing baby backs make it 2-2-1. Since your new to BBQ and to save you some search time, the 3-2-1 method refers to cooking times and technique. 3 hours indirect heat/smoking followed by 2 hours cooking with the meat wrapped in foil and 1 hour back out of foil applying your glaze or sauce so as to set it on the meat.

[drewfus]

Since your new to BBQ and to save you some search time, the 3-2-1 method refers to cooking times and technique. 3 hours indirect heat/smoking followed by 2 hours cooking with the meat wrapped in foil and 1 hour back out of foil applying your glaze or sauce so as to set it on the meat.

Correct.

I follow the 3-2-1 (or 2-2-1 for baby backs) exclusively - start by removing the membrane and rinsing the meat, patting dry, apply rub, smoke for 3 hours (or on a BBQ cook on indirect heat @ 225). Wrapped in foil with 1/4 cup of apple juice, 1/4 of orange juice for 2 hours. Followed by 1 more hour (30 minutes per side) with sauce. I know some people like to spritz the ribs during the first 3 hours every 30-45 minutes as well, but I prefer to sit back and drink beer.

[j p frog]

Correct.

I follow the 3-2-1 (or 2-2-1 for baby backs) exclusively - start by removing the membrane and rinsing the meat, patting dry, apply rub, smoke for 3 hours (or on a BBQ cook on indirect heat @ 225). Wrapped in foil with 1/4 cup of apple juice, 1/4 of orange juice for 2 hours. Followed by 1 more hour (30 minutes per side) with sauce. I know some people like to spritz the ribs during the first 3 hours every 30-45 minutes as well, but I prefer to sit back and drink beer.

I like to spritz the ribs during the smoking and then when on the grill....3 min or so a side then 2 min or so a side...gives a nice carmelized crunchy outer layer with chewy, soft goodness inside...and the wonderful smoke flavor....my fav.

[Screw]

Not everyone likes fall-off-the-bones ribs, but if you do this is your recipe

Put ribs on a draining rack (too keep them out of the drippings), set on a cookie sheet and cover with tin foil.

Bake @ 225 for 6-7 hours, but no less than 6. Take out and let rest for 15 or 20 minutes. Put on a med-high grill for some grill marks and get some sauce on them.

Ridiculously simple.

-Screw