If you are using a gas grill, it is a bit trickier, but you can do it. First, you need to have at least two burners. You simply light one, and leave the other off. You will be placing the ribs over the unlit burner. You will also be placing a drip pan over the heating source, and directly under the ribs. Next, you need to make a smoking pouch. Put some water soaked wood chips in the center of a sheet of aluminum foil, fold it up so the wood is neatly enclosed, poke some holes in the foil, and place the packet directly on top of the heat source.
The night before, prep your ribs. Rinse the ribs. Remove the membrane from the underside. We use long, narrow flat head screwdrivers,
inserting the blade directly underneath the membrane, and gently lift, Once loosened, you should be able to peel the entire membrane off. Next, sprinkle both sides of the ribs liberally with the rub, and gently rub it in. Foil the ribs and leave them in the refrigerator overnight. About 60 minutes before they are going to go on the grill, take them out and let them come to room temperature.
When your grill is ready to go place the ribs over the drip pan, and cover the grill. If side-by-side space is an issue, you can "shingle" one rack partially on the other.
Using this method, the ribs will probably take about 2 hours to cook. There are a lot of variables. Here is the key to knowing when the ribs are done. The meat will have shrunk back a wee bit from the edges. Put some gloves on, and gently lift a rack from one end. As you start to lift, focus on the center of the rack. If it bends easily, they are not done. If they immediately start to break in half....oooops.....they are overdone. You want that magic moment when the ribs are just starting to tear at the center.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 8|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 23.5mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.6g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11
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