How to Cook Spare Ribs on a Gas Grill: A Step-by-Step Guide

Spare ribs are a BBQ classic, known for their smoky, tender, and flavorful meat. While many people associate ribs with traditional charcoal or smoker cooking, you can achieve mouthwatering results using a gas grill. The key is to cook them low and slow using indirect heat, allowing the flavors to develop and the meat to become perfectly tender. In this guide, we’ll walk you through everything you need to know about cooking spare ribs on a gas grill, from preparation to serving.

Choosing and Preparing the Ribs

Selecting the Right Spare Ribs

Spare ribs come in different cuts, but the most popular ones include:

• St. Louis-style spare ribs – These are trimmed for a more uniform shape, making them easier to cook and eat.
• Regular spare ribs – These include the rib tips, which provide extra meat and flavor but require a little more prep work.

For grilling, St. Louis-style ribs are often preferred due to their consistent size and shape. Look for ribs with good marbling but not too much fat.

Removing the Membrane

On the underside of the ribs, you’ll find a thin, tough membrane (also known as silver skin). Removing this is crucial for better texture and flavor absorption. Here’s how to do it:

1. Slide a butter knife under the membrane at one end of the rack.
2. Lift and loosen the membrane until you can grip it with a paper towel.
3. Pull it off in one motion. If it tears, use the knife to loosen the remaining sections and remove them.

Trimming Excess Fat

While some fat adds flavor, too much can cause flare-ups on a gas grill. Trim off large sections of fat without removing the marbling within the meat.

Seasoning the Ribs

Dry Rub vs. Marinade

Spare ribs can be seasoned in two primary ways:

• Dry Rub: A mixture of spices that forms a flavorful crust during cooking.
• Marinade: A liquid-based seasoning that penetrates the meat for added moisture.

Most BBQ enthusiasts prefer a dry rub for gas-grilled ribs, as it helps develop a beautiful bark (crust) on the meat.

Basic Dry Rub Recipe

Here’s a simple but effective dry rub:

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

Applying the Rub

1. Pat the ribs dry with paper towels.
2. Generously coat both sides with the dry rub, pressing it into the meat.
3. Let the ribs sit for at least 30 minutes, or refrigerate overnight for deeper flavor.

Setting Up the Gas Grill for Indirect Cooking

Preheating the Grill

• Preheat your gas grill to 225°F–250°F.
• Only turn on half of the burners to create indirect heat (leave one side off where the ribs will cook).
• If your grill has a built-in thermometer, monitor it closely.

Adding Smoke Flavor

To enhance the smoky taste, use wood chips (hickory, applewood, or cherry) by placing them in a smoker box or wrapping them in aluminum foil with small holes punched in the top.

Cooking the Ribs Using the 2-2-1 Method

The 2-2-1 method (for spare ribs) ensures tender, flavorful ribs. Here’s how it works:

First 2 Hours: Smoking on Indirect Heat

• Place the ribs bone-side down on the unlit side of the grill.
• Close the lid and maintain a temperature of 225°F–250°F.
• If desired, spritz the ribs with apple juice or apple cider vinegar every 30 minutes for moisture.

Next 2 Hours: Wrapping the Ribs

• Remove the ribs and place them on aluminum foil.
• Add butter, honey, and apple juice to enhance tenderness and moisture.
• Tightly wrap the ribs and return them to the grill, still on indirect heat.

Last 1 Hour: Unwrapping and Finishing

• Unwrap the ribs and place them back on the grill.
• Brush with BBQ sauce if desired and let it caramelize.
• Continue cooking until the ribs reach an internal temperature of 195°F–203°F.

Checking for Doneness

The Bend Test

• Lift the ribs with tongs; if they bend and slightly crack but don’t break, they’re ready.

The Toothpick Test

• Insert a toothpick between the bones; it should slide in with little resistance.

Internal Temperature

• Use a meat thermometer to check that the internal temperature is 195°F–203°F for maximum tenderness.

Resting and Serving

Letting the Ribs Rest

• Rest the ribs for 10–15 minutes before slicing to allow juices to redistribute.

Slicing the Ribs

• Cut between the bones for even portions.

Serving Suggestions

Pair your ribs with classic BBQ sides such as:

• Coleslaw
• Baked beans
• Cornbread
• Grilled vegetables
• Potato salad

Tips and Troubleshooting

Keeping the Ribs Moist

• Spritz the ribs with apple cider vinegar or apple juice every 30 minutes to prevent drying out.

Managing Flare-Ups

• If flare-ups occur, move the ribs further away from direct heat and keep the lid closed.

Adjusting Cook Times

• If your grill runs hotter, consider reducing the foil-wrapped time slightly.
• If your ribs aren’t tender, they may need an extra 30 minutes wrapped.

Final Thoughts

Cooking spare ribs on a gas grill is easier than you might think. With the right preparation, seasoning, and indirect heat setup, you can achieve deliciously tender, smoky ribs without needing a smoker. Whether you’re hosting a BBQ or just craving fall-off-the-bone ribs, this method will ensure your ribs turn out perfect every time. Happy grilling.