How to Gas Grill Boneless Pork Loin Back Ribs
It could be argued that grilled ribs just taste better. It certainly lends to a more jovial backyard atmosphere as people gather round, discuss technique, basting sauce and the perfect grilling temperature. That doesn't tend to happen when ribs are cooking away in the oven. Gas grills take some of the guess work out of how to arrange the briquettes or wood underneath the grate for perfect grilled ribs. But some attention and skill is still required for preparing succulent, tasty pork ribs. Does this Spark an idea?
Instructions
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Preheat the grill on a low to medium setting-between 225 and 250 degrees Fahrenheit. If your gas grill allows you to set an indirect or direct heating flow, preheat on the indirect setting. This allows your grill to act more like a oven when the lid is closed, directing the heat around the ribs as opposed to just underneath the meat. Since ribs cook at a lower temperature, the steady even heat will cook the meat slowly and steadily which makes for a more tender rib.
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Place the meat, bone down, on to the grill and close the lid.
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Turn the ribs after 20 minutes and cook for another 20 minutes. Ribs take approximately 20 minutes per pound to cook thoroughly. Place the lid back down over the grill in between turns. This allows the gas heat to do better job of fully cooking the meat.
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Baste the meat after 40 minutes of cooking. Some people prefer "dry" ribs, but if you want to slather on your favorite barbecue sauce, wait until the ribs are 20 minutes or so away from being done before you start saucing. Sauce one side, cook for about seven minutes and then turn the meat and sauce again. Repeat the process until the ribs have been cooked through.
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Pull slightly up on the ribs to test for doneness. If the meat bends easily or begins to slide off the bone, it is ready to eat.
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Tips & Warnings
Season the meat with salt, spices or other preferred rub if you like before placing the meat on the grill.
Allow the ribs to come up to room temperature before seasoning.
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Comments
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But I have boneless ribs, so I didn't know if the cook time & temperature are different.
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I've read a lot of the eHow articles and most of them are pretty amateur (at least the stuff I need), so I'm not surprised. And I think you should wrap your rack in foil before and cook them longer (per my expert rib griller/farmer friend). The meat just falls off the bones :)
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The title is "Boneless", but all the info is for ribs with bones!
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how long do you cook boneless ribs for? we didn't give them any preporation or anything. thanks
