How to Cook Ribs on a Weber Gas Grill

Grilling ribs on a Weber gas grill is an excellent way to achieve tender, flavorful barbecue without the need for a smoker. While gas grills are primarily designed for direct cooking, they can be adjusted to cook low and slow, making them perfect for ribs. Whether you prefer baby back, spare, or St. Louis-style ribs, this method will ensure juicy, fall-off-the-bone meat with a smoky, caramelized crust. In this guide, we’ll walk you through the process of preparing, seasoning, grilling, and serving the perfect ribs using a Weber gas grill.

Preparing the Ribs

Selecting the Right Ribs

The first step to great grilled ribs is choosing the right cut. The most common types include:

• Baby Back Ribs: These are smaller, leaner, and cook faster than other types.
• Spare Ribs: These come from the lower ribcage and have more meat and fat, making them flavorful.
• St. Louis-Style Ribs: These are spare ribs trimmed into a more uniform shape for even cooking.

Removing the Membrane

To ensure tenderness, remove the tough membrane (silver skin) from the back of the ribs:

1. Slide a butter knife under the membrane at one end of the ribs.
2. Use a paper towel to grip and pull the membrane away.
3. If necessary, repeat until fully removed.

Trimming Excess Fat

Trim any excess fat to prevent flare-ups and ensure even cooking. Keep a thin layer of fat for flavor, but remove large, tough sections.

Seasoning the Ribs

Dry Rub vs. Marinade

• Dry Rub: A blend of spices that forms a flavorful crust. It’s easy to apply and enhances the natural meat flavors.
• Marinade: A liquid-based seasoning that penetrates the meat, adding depth to the taste.

Basic BBQ Dry Rub Recipe

Combine the following ingredients:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• 1/2 tsp mustard powder

Rub the mixture generously over the ribs, covering all sides. Let the ribs sit for at least 30 minutes or refrigerate overnight for deeper flavor.

Setting Up the Weber Gas Grill for Indirect Cooking

Indirect Heat Method

Weber gas grills are designed for high-heat searing, but with a few adjustments, they work well for slow cooking:

1. Turn On One Side of Burners: Light one side of the grill while leaving the other side off. This creates an indirect heat zone.
2. Maintain Low Heat: Adjust the burners to keep the grill temperature between 225-250°F.
3. Add a Smoke Element (Optional): For extra smoky flavor, use a smoker box or foil packet filled with soaked wood chips (hickory, apple, or cherry). Place it over the lit burner.
4. Use a Water Pan (Optional): Placing a water pan under the ribs helps keep the environment moist and prevents the meat from drying out.

Cooking the Ribs

Placing the Ribs on the Grill

1. Place the ribs bone-side down on the unlit side of the grill (indirect heat zone).
2. Close the lid and maintain a consistent temperature.

Cooking Time and Process

• Total Cooking Time: 3 to 4 hours, depending on rib type.
• Check Every 30-45 Minutes: Ensure the temperature remains steady and adjust burners as needed.
• Spritz with Apple Juice or Vinegar (Optional): Helps keep the ribs moist and adds a slight tang.

Wrapping for Tenderness (Optional)

For extra juicy ribs, use the Texas Crutch method:

1. After 2 hours of cooking, wrap the ribs in aluminum foil.
2. Add a small amount of butter, honey, and apple juice inside the foil.
3. Return to the grill and cook for another hour.

Applying BBQ Sauce (Optional)

Some prefer dry-rubbed ribs, while others love a saucy finish. If using BBQ sauce:

1. Unwrap the ribs in the last 30 minutes of cooking.
2. Brush sauce generously over both sides.
3. Move the ribs to direct heat for a few minutes to caramelize the sauce, but be cautious to avoid burning.

Checking for Doneness

Methods to Test Readiness

• Bend Test: Lift the ribs with tongs—if they bend easily and the meat starts to crack, they’re done.
• Toothpick Test: Insert a toothpick between the bones; it should slide in easily.
• Internal Temperature: Use a meat thermometer. Ribs are best between 195-203°F for maximum tenderness.

Resting and Serving the Ribs

Resting the Meat

Let the ribs rest for 10-15 minutes after removing them from the grill. This allows the juices to redistribute, ensuring moist meat.

Slicing and Serving

1. Place the ribs meat-side down on a cutting board.
2. Use a sharp knife to slice between the bones.
3. Serve with classic BBQ sides like coleslaw, baked beans, cornbread, or grilled vegetables.

Final Tips and Troubleshooting

Preventing Dry Ribs

• Maintain a consistent temperature.
• Use a water pan or spritz with apple juice.
• Wrap in foil for part of the cooking process.

Fixing Overcooked or Undercooked Ribs

• Overcooked: If they become too dry, brush with extra sauce and wrap in foil for a few minutes.
• Undercooked: If they’re too tough, keep cooking at low heat and check every 15 minutes.

Conclusion

Cooking ribs on a Weber gas grill is a rewarding experience that delivers smoky, flavorful results without the need for specialized equipment. By following these steps choosing the right ribs, using a good dry rub, setting up indirect heat, and cooking low and slow you’ll master the art of grilling tender, juicy ribs every time. Whether you enjoy them dry-rubbed or smothered in sauce, your Weber grill can produce restaurant-quality ribs right in your backyard.

Now, fire up your Weber gas grill and get ready to impress your family and friends with some mouthwatering ribs.