BBQ ribs on the grill
by josephr.jones
Making BBQ spare ribs on a gas grill is a challenge-- without a smoker it's tough to get that smoky, slow-cooked flavor and consistency... but it can be done.
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INGREDIENTS
- Spare ribs
- BBQ sauce
- Apple Juice
- Wood Chips
- Nutmeg
- Garlic Salt
INSTRUCTIONS
Your gas grill must be large enough and contain at least two burners, since these ribs will be cooked indirectly. This means the heat will not be below the rack of ribs, but off to the side of the grill.
Take a rack or two of ribs, and coat with a VERY light dusting of nutmeg and garlic salt. Alternatively, if you have a favorite pork rub, you can substitute that. Apply no more than 1 hour before cooking-- any more and your meat will take on a "hammy" flavor.
Soak wood chips in apple juice for 30 minutes, then shake off excess liquid. Then take a small handful and place on a square of aluminum foil, then wrap the foil around the wood chips to make a ball. Poke some holes in this ball. This will be a "smoke bomb." Make 3 or 4 of these.
Pre-heat your grill-- you need it hot, at least 450 degrees, preferably more. Once it's good and hot, turn off half of the burners, and place your smoke bombs on the hot side, and place your ribs on the unheated side, and close the cover. Let them cook for 20-30 minutes and flip them over. Remember: they should NOT be over a burner-- you are cooking them with indirect heat. You won't have a lot of smoke (unfortunately) but as long as you keep the grill closed you should get enough to impart a nice smoky flavor. Turn the ribs over and let them cook with the cover closed for another 15-20 minutes or until nice and evenly browned. (With half the burners off, we're shooting for a temperature around 300-350 degrees on the "cool" side but the "hot" side should be enough to continue combustion of the smoke bombs.)
Take the ribs off the grill and place them on a large piece of aluminum foil. Turn up the sides to create a "bowl" with the foil. Then pour 1-2 cups of apple juice on top of them, and cover with another sheet of foil. Connect the two pieces of foil to create an airtight seal around the ribs-- you want this to hold all that apple juice. Put the ribs in foil back on the grill for 15 minutes on each side... the idea is that the apple juice will boil and steam/tenderize the ribs.
Turn down the heat on the grill-- now you want a temp around 250 degrees. (MUST be under 265 degrees, which is the burning point of sugar.) Take the ribs out of the foil and coat with BBQ sauce. Nicely coated on each side, put them back on the grill for another 15-20 minutes for each side... you want the sauce cooked but not burnt. The inside of the meat should be above 160 throughout.
NOTES
The key here, since we're not using a smoker, is slow cooking, and the steaming with apple juice. Try to rush the process and they will be damn near inedible.
Perfect-- no burning, with a little caramelization of the sugar in the BBQ sauce
josephr.jones
christi4179
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (582g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 1362 | ||
| Calories from Fat: 947 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 105.2g | 140 % | |
| Saturated Fat 33.8g | 169 % | |
| Monounsaturated Fat 38.3g | ||
| Polyunsanturated Fat 17.9g | ||
| Cholesterol 358.4mg | 110 % | |
| Sodium 1806.6mg | 62 % | |
| Potassium 1494.8mg | 39 % | |
| Total Carbohydrate 23.8g | 7 % | |
| Dietary Fiber 6.1g | 25 % | |
| Sugars, other 17.7g | ||
| Protein 71.9g | 103 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1362
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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