How to Grill Pork Spare Ribs on a Gas Grill

There’s something undeniably mouthwatering about perfectly grilled pork spare ribs. The combination of smoky aroma, tender meat, and sticky-sweet BBQ sauce is a summer classic one that’s surprisingly achievable using just your gas grill. Whether you’re a seasoned pitmaster or a backyard barbecue beginner, this guide will walk you through every step of grilling pork spare ribs on a gas grill. Let’s fire things up!

Choosing the Right Ribs

Before you even light the grill, it’s important to choose the right kind of ribs. Pork spare ribs come from the belly side of the pig and are meatier and larger than baby back ribs. They have more fat and connective tissue, which, when cooked low and slow, transforms into flavorful, juicy goodness.

When shopping for ribs, look for:

• A uniform shape for even cooking
• A fresh pinkish-red color
• A good amount of meat between and on top of the bones

As a general rule, plan for about ¾ to 1 rack of spare ribs per adult, especially if ribs are the main attraction.

Tools and Ingredients You’ll Need

Essential Tools:

• A gas grill with at least two burners (for indirect heat)
• Tongs and a basting brush
• Meat thermometer
• Aluminum foil (for wrapping or tenting)
• Optional: smoker box or foil pouch for wood chips

Ingredients:

• 1 or 2 racks of pork spare ribs
• Your favorite dry rub or a homemade blend (salt, pepper, paprika, garlic powder, brown sugar, cayenne, etc.)
• BBQ sauce (optional for glazing at the end)
• Apple juice, apple cider vinegar, or water for spritzing or steaming

Preparing the Ribs

Great ribs begin with good prep.

1. Remove the Membrane:

Flip the ribs over so the bone side is facing up. You’ll notice a thin, shiny membrane (the silver skin) covering the bones. Slide a butter knife under it and gently lift. Grab the loosened membrane with a paper towel for grip and peel it off. This step ensures your ribs won’t be tough or chewy.

2. Trim Excess Fat:

Use a sharp knife to trim large chunks of fat or any stray flaps of meat that might burn on the grill.

3. Season with Dry Rub:

Pat the ribs dry with paper towels. Generously coat both sides with your dry rub, pressing it in so it adheres. Don’t be shy this is where much of the flavor develops. For best results, let the seasoned ribs sit in the refrigerator for at least 1 hour or overnight.

Prepping the Gas Grill

Unlike a charcoal grill, gas grills don’t naturally create that smoky, slow-cooked flavor. But with the right setup, you can mimic the low-and-slow method effectively.

1. Set Up for Indirect Heat:

Turn on only one side of your grill, leaving the other burner off. This creates a hot side and a cool side the key to slow-cooking ribs without burning them. If your grill has more than two burners, use the outer burners and leave the center off.

2. Preheat and Stabilize the Temperature:

Close the lid and preheat your grill to about 250–300°F. This range is ideal for slowly breaking down the connective tissues in pork ribs, resulting in fall-off-the-bone tenderness.

3. Add Smoke (Optional but Recommended):

For that classic BBQ flavor, add wood chips like hickory, apple, or cherry in a smoker box or a foil pouch. Simply wrap a handful of soaked chips in foil, poke a few holes in the top, and place it over the lit burner.

4. Set Up a Drip Pan:

Place a disposable aluminum pan filled with water, apple juice, or a vinegar-water mix on the unlit side. This adds moisture to the cooking environment and catches drips for easier cleanup.

Grilling the Ribs (Low and Slow)

1. Place the Ribs:

Lay the ribs bone-side down on the cool side of the grill, over the drip pan. If space is tight, consider using a rib rack to stand them up.

2. Close the Lid and Cook Indirectly:

Resist the urge to peek too often. Maintain a closed-lid environment to trap heat and smoke. Monitor the temperature and aim to keep it steady between 250–300°F.

3. Spritz or Mop (Optional):

Every 45 minutes to an hour, lightly spritz the ribs with apple juice, cider vinegar, or a mixture of both. This adds flavor, keeps the surface moist, and helps develop a deep, flavorful bark.

4. Total Cook Time:

Spare ribs typically take 2.5 to 3.5 hours to cook on a gas grill, depending on thickness and temperature consistency. You’ll know they’re ready when:

• The meat pulls back from the ends of the bones by about ¼ inch.
• The ribs bend easily without breaking when lifted with tongs.
• The internal temperature reads 195–203°F for fall-apart tenderness.

Finishing the Ribs

1. Wrap for Tenderness (Optional):

To lock in moisture and speed up cooking during the last hour, you can wrap the ribs in foil with a bit of apple juice. This is often referred to as the “Texas Crutch” and can yield incredibly tender results.

2. Glaze with BBQ Sauce:

In the final 20–30 minutes, brush on a layer of your favorite BBQ sauce. Move the ribs closer to the heat (but not directly over flames) and allow the sauce to caramelize. Watch closely to avoid burning.

3. Add a Final Char (Optional):

If you like a little crispy bark, briefly move the ribs over direct heat for the last few minutes. Flip and watch them closely to avoid flare-ups.

Resting and Serving

Once your ribs are done, transfer them to a cutting board and let them rest for 10–15 minutes. This step allows the juices to redistribute, keeping the meat moist and flavorful.

Slice between the bones using a sharp knife. Serve with extra BBQ sauce on the side, or let the smoky, seasoned bark speak for itself.

Serving Suggestions:

• Classic sides like coleslaw, baked beans, or grilled corn
• Cornbread or garlic bread
• A cold beer, sweet tea, or lemonade

Common Mistakes to Avoid

Even seasoned grillers can make these common errors. Here’s what to watch for:

1. Cooking Over Direct Heat:

This will cause the ribs to burn on the outside while staying tough inside. Stick to indirect heat for best results.

2. Skipping the Membrane Removal:

Leaving the silver skin on leads to a tough, rubbery bite. Always remove it before seasoning.

3. Lifting the Lid Too Often:

Every time you open the grill, you lose heat and smoke. Keep the lid closed as much as possible.

4. Not Monitoring Grill Temperature:

Fluctuating heat can lead to uneven cooking. Use a built-in or external thermometer to keep things steady.

5. Rushing the Process:

Low and slow is the name of the game. Trying to speed things up will only dry out your ribs.

Conclusion

Grilling pork spare ribs on a gas grill is a rewarding experience that blends the art of patience with the joy of smoky, tender meat. With the right prep, grill setup, and cooking technique, you can rival ribs from your favorite BBQ joint all in your backyard.

So go ahead, grab some ribs, fire up that gas grill, and let the magic happen. Your taste buds and your guests will thank you.

Ready to impress at your next cookout? Try this method and let us know how your ribs turned out!