COOKING RIBS ON GAS GRILL RECIPES

Steps:

• Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.
• Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.
• After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
• Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.

Steps:

• Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
• Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
• Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Homestyle Pork Rub. Transfer to the grill and smoke for 3 hours.
• Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
• Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
• Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
• Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
• Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.