To barbecue ribs on a gas grill, trim the rack, apply a dry rub, create smoke, place the ribs on the grill and steam the ribs in apple juice. Coat your ribs in a good barbecue sauce for the best result.
- Trim the rack of ribs
Use a sharp trimming knife to cut off excess fat and scraps from the rack of ribs. The result should be even thickness throughout, and a square shape. Rinse the ribs in cold water, and pat dry using paper towels.
- Apply a dry rub
Prepare a dry rub of your favorite spices. Apply the rub evenly all over the meat, covering the front, back, ends and side. Apply the rub 20 minutes before the meat goes on the grill to keep the flavors from overpowering the meat.
- Create smoke
Wrap 1/2 a cup of damp wood chips in foil, and poke holes in the foil to let the smoke out. Place the foil near the burner you are using, directly under the cooking grate. Preheat the grill until you see smoke, and then turn the heat down.
- Place the rack of ribs on the grill
Place the ribs on the grill on the opposite end of the burner that you are using. The rack should not be directly over the heat. Set the temperature to 300 degrees Fahrenheit, and close the lid. Leave the rack to cook for at least 30 minutes before opening the lid.
- Steam the ribs in apple juice
Open the grill, take out the rack, and place it on foil paper. Cover the rack in apple juice, wrap the meat tightly in the foil, and return it to its original position on the grill. Close the grill, and turn the temperature up to 375 degrees Fahrenheit for 30 minutes.
- Finish cooking the ribs
Unwrap the rack, and reduce the grill temperature to 250 degrees. Coat the rack in a good barbecue sauce, and place it back in its original position on the grill. Allow the rack to cook until ready.