HOW LONG TO COOK BABY BACK RIBS ON GAS GRILL RECIPES

Steps:

• Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
• Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
• Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

Steps:

• Start by mixing the ingredients for the rub together. You can make as much as you like - just keep the proportions the same. Feel free to add other ingredients and make substitutions - half the fun of using rubs is finding your unique take!
• Remove the membrane from the ribs and trim any excess fat or bone. If necessary to fit on your grill for indirect heat cooking, cut racks in half. Liberally apply the rub on both sides, then wrap in plastic wrap and refrigerate. Let the rub sit for a minimum of one hour, preferably overnight.
• Preheat your grill to 250 degrees Fahrenheit (121 °C) and set up your smoker box. Set up the burners to maximize indirect cooking space and maintain low temperatures.
• When your grill is at temperature, start grilling the ribs. Grill for 30 minutes, then flip them.
• While the ribs are grilling, start making the sauce. Bring juice or beer, vinegar, Worcestershire, sugar, and garlic to a simmer in a small pan. Make sure sugar is completely dissolved.
• At the end of the hour, remove the ribs from the grill, insert your instant-read thermometer, and wrap them in heavy-duty foil. Pour the sauce into the pouches, divided evenly. Place the well-sealed pouches back onto the indirect side of the grill and cook until you reach 205-210 degrees Fahrenheit (96-99 °C) internal temperature. It will likely take around 2 hours.
• Carefully remove one set of ribs and check for doneness by twisting a center bone. If the collagen is melted, the bone should twist away from the meat very easily. If it does not, return to heat for a while longer.
• Once completely cooked, remove pouches from the heat. Carefully pour braising liquid from pouches back into the saucepan. Let the ribs rest while you return the sauce to a simmer. Reduce it by half to make a thick syrupy sauce.
• Apply some sauce liberally to the ribs and return to the grill for about 5 minutes per side, just enough to begin to char the sauce a tiny bit. Repeat turning the ribs while basting with sauce to make them real tasty.
• Let the ribs rest for about 10 to 15 minutes. Cut into portions and serve!