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Gas Grill Smoked Ribs Recipe

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This recipe for Gas Grill Smoked Ribs, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Neenan
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 to 4 slabs “Baby Back” pork ribs
Yellow Mustard
Rib Rub (my favorite: KC Rib Doctor, it’s sweet and spicy)
4 Hickory wood chip “smoke pouches” (Apple or Cherry OK also)

Directions:
Directions:
*Peal off back membrane from ribs, clean and pat dry.
*Rub down ribs with mustard, enough to leave a light coating.
*Rub in a light coating or rib rub on ribs, then sprinkle on another coat of rub, cover and refrigerate for a minimum of 3 hours.
*Light your gas grill on one side to maximum intensity, lay a tin foil pan of water with half of the pan directly on the burners.
*Take two or three handfuls of wood chips and wrap them in foil creating a “smoke pouch”, punch holes in the top of the pouch to let the smoke out. Place the pouch directly on the burners, next to the water pan.
*At the first sign of smoke, lay the ribs on the grill over the area with no direct heat, and let the smoke do its job. Rib racks come in handy for more than 2 slabs.
*Periodically replace smoke pouches when smoke stops coming from the grill. Do it as quick as possible as not to lower the temperature or let smoke escape from the grill.
*Ribs are done when you notice the bones protruding from the meat. This can take from 2 to 4 hours, depending on the temperature, inside and outside the grill.
*For even more tender meat, after ribs appear to be done, cover the slabs tightly with foil and put back in the grill for another ˝ hour

Personal Notes:
Personal Notes:
Ribs are best enjoyed outside, on the deck or patio with friends or family, complimented by corn on the cob (with real butter), “Smoke Stack Beans”, and several ice cold Boulevard Wheats.

 

 

 

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