BBQ Ribs on gas grill can be just as succulent, moist and flavorful as ribs on a charcoal drill. It is incredibly easy to do and the taste was to die for!
For BBQ Ribs on Gas Grill a wet rub using Dijon mustard is what we use. Wetter is better when both the meat will be cooked slowly and the rub is generously applied. When meat is slow cooked on a grill is is able to draw the moisture from the wet rub, ensuring that your meat doesn’t dry out while still getting nice and charred on the outside. The result is a tender meat.
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What We Love About This Beef Ribs on the Grill Recipe
The gas grill can be just as effective for making ribs as a smoker or a charcoal grill. There are many ways to create amazing ribs, check here.
- Game Day Favorite: Everyone will love these amazing ribs.
- Favorite Ingredients: You use your favorite ingredients to make memorable ribs.
- Family Friendly: Finger food is always a favorite.
- Adaptable: Can make it sweet, hot or however you like.
Ingredient Notes for Grilled Ribs
- Ribs: 1 rack of baby back ribs.
- Dijon mustard
- Best BBQ Rub: The link is here for this dry rub or use your favorite. Use whatever spices you enjoy, smoked paprika, cayenne, garlic powder, choli powder etc.
- Apple Cider BBQ Sauce or try this Chipotle BBQ Sauce, Again you can use your own barbecue sauce recipe if you prefer or a favorite bbq sauce from the store.
Equipment Needed for bbq Ribs on Gas Grill
- Propane Grill
- Mixing Bowls
- Measuring Spoons
- Meat thermometer
How to Make Grilling Ribs on a Gas Grill
These are the basic steps for making BBQ Ribs on Gas Grill. Please refer to the recipe card below for more detailed instructions.
STEP 1:PREP
First, spread dijon mustard across both sides of the ribs. Then rub in the rib rub across both sides. Then wrap in aluminum foil and place in fridge overnight (or at least 8 hours). This will tenderize the membrane.
STEP 2: PREHEAT
Next. on a gas grill, heat all your burners, and let heat to around 400 degrees, then turn off all but outer two burners.
STEP 3: BEGIN COOKING
Place ribs, meat side up, directly in the middle of grill grate and close the lid. Using a thermometer, make sure to keep the temperature around 250 degrees for the grill temperature and cook for 5 hours. Try not to open the grill while cooking so heat doesn’t escape.
STEP 4: GRILL
Finally, after 2 1/2 hours, open grill and place ribs bone side down cook another 2 1/2 hours. The last 30 minutes of cooking, turn all you burns up to 350 degrees and generously brush the ribs with the BBQ sauce, on both sides, every 5-10 minutes (do this at least 5 times). Lastly, remove cooked ribs from the grill and serve immediately.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The prep, bbq sauce and rub can all be prepared ahead of time and then you can do the allow to marinate at least overnight.
HOW TO STORE THIS RECIPE
Leftover ribs should last for three to four days in the refrigerator if they’re wrapped tightly in plastic wrap or foil and stored in a shallow, airtight container.
HOW TO FREEZE THIS RECIPE
Keep them in the freezer for two to three months.
HOW TO REHEAT THIS RECIPE
Begin by preheating the oven to 250˚F.then add more sauce to the ribs to keep them moist. Cover the ribs in foil to prevent them from drying out and bake leftovers to an internal temperature of 145 degree internal temp and then continue to cook unwrapped for an additional 12 minutes.
Frequently Asked Questions
Of course, you can smoke ribs with cherry, oak, hickory or whatever wood chips you like. Use a special smoker or make one out of aluminum foil.
Yes, adjust the recipe as you need to and make more they are so good you will love them.
Indeed, it is important to let the rack of ribs rest before you carve and serve it. This evens out the heat and lets the natural juices sink back into the meat. For a rack of ribs, Use a sharp knife to separate the ribs for serving.
Expert Tips for Making This Pork Ribs Recipe
- NO Dijon: You can swap out the dijon for honey, cider vinegar, olive oil, melted butter, soy sauce, or if you’re feeling really fancy, beer, bourbon, or wine.
- Finish: Kosher salt, black pepper, chili powder or even more sauce.
- Variation tip: Sweet? Spicy? Hot? Use your favorite sauces to make these ribs your own.
- Air Fryer: It takes about 30 minutes in total to cook the ribs in the air fryer. Cook at 375°F for 25 minutes first, then increase the temperate to 400°F and cook for another 3-5 minutes.
What to Serve with BBQ Ribs on Gas Grill
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BBQ Ribs on Gas Grill
Ingredients
- 1 rack of ribs
- 1/4 cup dijon mustard
- 2 tbsp rib rub
- Homemade BBQ Sauce
Instructions
- Spread dijon mustard across both sides of the ribs.
- Then rub in the rib rub across both sides.
- Wrap in foil and place in fridge overnight (or at least 8 hours).
- On a gas grill, heat all your burners, and let heat to around 400 degrees, then turn off all but outer two burners.
- Place ribs, meat side up, directly in the middle of grill and close the lid.
- Using a thermometer, make sure to keep the temperature around 250 degrees and cook for 5 hours. Try not to open the grill while cooking so heat doesn’t escape.
- After 2 1/2 hours, open grill and rotate 180 degrees, cook another 2 1/2 hours.
- The last 30 minutes of cooking, turn all you burns up to 350 degrees and generously brush the ribs with the BBQ sauce, on both sides, every 5-10 minutes (do this at least 5 times). Remove from the grill and serve immediately.
Expert Tips
- NO Dijon: You can swap out the dijon for honey, cider vinegar, olive oil, melted butter, soy sauce, or if you’re feeling really fancy, beer, bourbon, or wine.
- Finish: Kosher salt, black pepper, chili powder or even more sauce.
- Variation tip: Sweet? Spicy? Hot? Use your favorite sauces to make these ribs your own.
- Air Fryer: It takes about 30 minutes in total to cook the ribs in the air fryer. Cook at 375°F for 25 minutes first, then increase the temperate to 400°F and cook for another 3-5 minutes.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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