When it comes to smoking ribs on propane grill, a lot depends on the sort of ribs you’re cooking and the type of grill you’re using. Let’s take a look at the various possibilities pitmasters have and how each selection could affect their ultimate barbecued results. Looking for the best gas smoker? We have a list of recommendation you can check.
Different Types of Ribs
If you’ve been grilling for a while, you’re probably aware that there are a variety of ribs to choose from at your local butcher or grocery store. Each type is wonderful in its own way, but depending on your preferences, some may be better for smoking than others.
You might already have a preference for pork or beef ribs. Pork ribs are often smaller and have more sensitive meat, whereas beef ribs are more heavier and flavorful.
Pork ribs are more popular for smoking than beef ribs because of their smaller size. Beef ribs, often known as “Dinosaur Ribs,” are made from the carcass of an animal left over following a prime rib roast.
Because beef ribs are so enormous, shops and markets frequently sell them in single parts rather than as a rack. With any method, they take a long time to prepare, and smoking them can make it take even longer than you’re ready to wait.
Smoking beef ribs, on the other hand, can be one of the most enjoyable grilling experiences. If done correctly, you’ll be rewarded with a robust, smokey flavor that pairs well with soft, succulent steak.
If you’re going to smoke pork ribs, it’s crucial to grasp the variations between the various cuts. In reality, depending to their size and fat content, some hog chops are far more ideal for smoking than others.
Back Ribs (Baby) The most popular ribs on the market now are baby back ribs. They’re sliced from a high point on the animal’s back, but unlike bone-in pork chops, they don’t have the rest of the loin muscle attached. They are frequently quite lean, with a lot of flesh and little to no cartilage, and they curve slightly to resemble the animal’s loin.
Baby back ribs are delicious any way you cook them, but they’re especially good on a smoker. Due to their reasonable size and ease of preparation, they are one of the first places to start if you are new to smoking on a gas grill.
Spareribs
Back Ribs (Baby) The most popular ribs on the market now are baby back ribs. They’re sliced from a high point on the animal’s back, but unlike bone-in pork chops, they don’t have the rest of the loin muscle attached. They are frequently quite lean, with a lot of flesh and little to no cartilage, and they curve slightly to resemble the animal’s loin.
Baby back ribs are delicious any way you cook them, but they’re especially good on a smoker. Due to their reasonable size and ease of preparation, they are one of the first places to start if you are new to smoking on a gas grill.
St. Louis Style ribs, which butchers cut from the same part of the pig as spareribs, are the same way. Instead, butchers trim St. Louis Style ribs longer than spareribs, resulting in a more traditional-looking, visually pleasing beef offering.
Ribs with a Country Flair Ribs in the country style aren’t exactly ribs at all. They’re sliced from the end of the loin closest to the shoulder, and they’re more like pork chops. Unlike spareribs or St. Louis style ribs, they don’t have a lot of fat, but they contain a lot of meat and very little cartilage.
Unlike spareribs or baby back ribs, country style ribs are usually boneless. Because they don’t have a lot of fat, it’s best to cook these over high heat instead of low and slow like you would with a smoker. You can smoke them, but without a high-fat content to supplement the meat, they may be dryer than baby back ribs or spareribs. In many cases, smoked country style ribs will not be as delicious as if you’d cooked them traditionally.
Country style ribs, unlike spareribs or baby back ribs, are usually boneless. Because there isn’t much fat in these, it’s best to cook them over high heat rather than low and slow, as you would with a smoker. You can smoke them, but because they don’t have as much fat as baby back ribs or spareribs, they may be drier. In many circumstances, smoked country style ribs will not be as tasty as if they were prepared traditionally.
Step-By-Step Guide to Smoking Ribs on Propane Grill
You can smoke your own tasty ribs on the grill without using a separate smoker if you follow this guide. Let’s get started:
Smoking Ribs on Propane Grill Step 1: Prepare Your Rub or Marinade
For ribs, everyone has a preferred rub or marinade. One of the most crucial components of cooking great ribs, aside from the meat itself, is the BBQ rub or marinade you use.
Your ideal rub or marinade is determined by your preferences. If you want to save time, dry rubs and marinades are fantastic for ribs and are available pre-made and pre-mixed in the grocery store. We recommend preparing your own with a selection of herbs and spices of your choice, but your local supermarket has dozens of excellent store-bought options.
Allow for a couple hours of marinating time before commencing to smoke your ribs. The longer your ribs are marinated, the more juicy and flavorful they will be.
Smoking Ribs on Propane Grill Step 2: Purchase and Prepare Wood Chips
You’ll need wood to smoke anything on a gas grill. Wood chips are popular since they’re inexpensive, plentiful, and simple to work with. You may imbue your meat with taste depending on the type of wood you choose – for example, hickory produces a rich earthy flavor.
Start with dried chips, although we recommend soaking them for at least an hour before using. Most pit masters use water, however you can add flavor with any of the following:
- Beer
- Whiskey
- Wine
- Fruit juice
You can’t put the wood chips directly on the flame because they’ll catch fire; instead, place them in something that won’t burn and won’t generate harmful compounds when heated.
We recommend using a smoker box for the woodchips, although tin foil will suffice. Most businesses sell smoker boxes for less than $20, and they are sturdy enough to be used multiple times.
Smoking Ribs on Propane Grill Step 3: Start smoking!
- You’re ready to start smoking once you’ve prepared your ribs and wood chips.
- To begin, position your smoker box right on top of the burners you’ll be using. Wait until you see smoke coming out of your grill after turning the burner to maximum heat.
- Patience is essential at this stage. If you lift the lid, heat will escape and the experience will be delayed.
- Reduce the heat to medium-low and set your ribs on the grate over the burner you aren’t using once the grill starts to smoke. Place a rib rack over this burner if you’re using one.
- Maintain a temperature range of 225 to 235 degrees. Because the goal is to cook the meat slowly over indirect heat, your wood chips will most likely burn out before the meat is done.
- Once the wood chips have burned out, your ribs will need to be cooked without smoke until they’re done. But don’t worry, they’ll have taken up plenty of flavors over the 45 minutes of smoking.
- Keep in mind that you don’t want to disrupt the ribs too much while they’re cooking. The more frequently you lift the lid, the more heat is released.
- If you want to keep your ribs wet, spritz them with apple cider vinegar every now and then. Smoking meats might cause them to dry out, but soaking them in apple cider vinegar while doing so keeps them moist and delicate.
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