Cook ribs on a gas grill by using indirect heat, wood smoke bombs, apple juice, aluminum foil and barbecue sauce. Gas grills do not imbue ribs with the flavor that charcoal grills do. Therefore, use wood smoke bombs to create the smoky flavor.
Wood smoke bombs are balls of aluminum foil with holes punched into their sides that hold damp wood chips. Place the wood smoke bombs beneath the grill grate and as close to one of the gas grill burners as possible. Only use a single gas grill burner in order to cook the ribs using indirect heat. Place the ribs bone side down and as far away from the chosen lit burner as possible.
Close the top of the grill and cook the ribs for 30 minutes at 300 degrees Fahrenheit until they are brown on all sides. Loosely wrap aluminum foil around the ribs. Do not completely enclose the ribs in the foil. Leave an opening in the foil to pour in the apple juice. Pour enough apple juice into the pouch made by the foil to cover the bottom of the ribs.
Tightly seal the aluminum foil around the ribs, place them back on the indirect grilling space and increase the heat to 375 degrees. Cook the ribs for 30 minutes. Remove them from the foil, reduce the temperature to 250 degrees and apply coats of barbecue sauce to the ribs for 30 minutes while they cook. Serve them immediately.