Many people don't have a smoker, but still want to make great, low and slow, barbecue ribs. You've read my method, now its time let us in on your secrets. Whether its just a couple of quick tips or the whole method, please take a few minutes and share your method for making barbecue ribs on the grill (gas or charcoal).
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I like to use St. Louis Style spare ribs. Cook indirectly around 250* and add wood chips over the flame for wood flavor, usually hickory chips.
Let them cook for 3hrs and then wrap the ribs tightly in heavy duty aluminum foil. Sometimes I might add some parkay, brown sugar and apple juice in the foil as well. Place them back on the grill for anther hour and a half to two hours.
Remove from foil and return to grill..let cook for another 20 minutes and then add a bbq sauce glaze for the final 20 minutes…typically raising the temp of the grill to *300 to really set the glaze good.
Pretty simple but great tasting ribs!!