How to cook ribs on gas grill in foil? - Lunch Review

The grilled rib is a familiar dish loved by family members, but not everyone knows how to make this dish at home. Why is slow-cooking ribs on a gas grill the best way? Cooking ribs is a process that takes patience to ensure their flavor. They are large pieces of meat, full of flavor but also high in fat and connective tissue.

With the wrong cooking method, they can become tough and dry. But when processed properly, they will bring out a surprisingly soft, rich flavor. The idea of using foil on the grill seems like a perfect match, it speeds things up dramatically.

In this article, we show you how to grill ribs with a gas grill. The foil-wrapped ribs are truly one of the tenderest grilled meats, and they're so tender they fall off the bone. Whether it's baby ribs, country-style ribs, and spare ribs. So how to cook ribs on a gas grill in foil?

How to cook ribs on gas grill in foil

The beauty of cooking ribs is that all the flavors can be captured and turned into a delicious sauce. Never need a bottle of sauce.

To do this, you must completely apply low and slow indirect cooking methods. Technically, the best way to cook ribs is to braise, not a grill. Direct heat is not your friend with ribs.

The gas grill allows you to monitor and control the heat easily, which means you can pay less attention to the cooking and enjoy yourself while the ribs are cooked to perfection. Cooking the ribs in foil allows you to obtain a delicious juice to use as your own freshly made sauce.

1. Gas grill

Gas grill

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Install gas grill

Here are the most important things to consider with your grill:

Grid size: The grill needs to be large enough.

Number of Burners: The more burners your oven has, the better. Not only do more burners produce more heat — but they also give you better heat control to keep the entire cooking zone evenly heated at low temperatures.

Thermometer: You should have an accurate thermometer on your grill. Ideally, they will indicate the cooking temperature and notify you if the temperature drops by 20 degrees or more. Alternatively, you can place a probe-style meat thermometer against the ribs to notify you when they're ready for the next step.

Smoke Box: Having a smoking box is a nice addition. These ribs will give off a lot of smoky flavors no matter how they're cooked, but if you have a fume hood that's easy to use and gives off a lot of smoke, turn it on!

2. Meat

How to choose to buy delicious fresh ribs

To buy fresh pork ribs, you should choose pink ribs, which have good elasticity and do not have unusual odors.

In addition, to buy a meaty and delicious rib, you should choose a rib with flat and small bones.

Absolutely do not choose to buy ribs that have a dark color, the meat is no longer elastic, has an unpleasant smell, or is viscous because that is the type of ribs that have been left for a long time, metamorphosed, when processing food will not be good for you. health.

How to get rid of the bad smell of pork ribs

  • Method 1: You can use white wine to rub the sides of the ribs, leave for about 10-15 minutes and then rinse thoroughly, so you can eliminate the unpleasant smell of pork ribs.

  • Method 2: You can use crushed ginger and rub it all over the face of the pork ribs and then wash it with clean water, so it can also eliminate the unpleasant smell.

  • Method 3: You can use the mixture in the ratio of 2 salt: 1 vinegar and then rub it all over the pork ribs and then rinse with clean water.

How to get rid of the bad smell of pork ribs

3. Temperature, time, and ripeness

This recipe for ribs will take longer than most dishes you cook on a gas stove. Combining large cuts of meat and lots of tough connective tissue means long cooking times are inevitable.

For the meat not to be overcooked and dry, the temperature must be kept low. Temperatures of 250 degrees F (120°C) or more. This is similar to the smoked recipe, and actually smoked is a great way to go with ribs.

Use an internal remote probe thermometer while cooking the ribs so you can measure the doneness of the inside of the foil.

Temperature, time, and ripeness

You should cook the ribs to a very high internal temperature, well above the standard "done" point. Aim for 250 degrees F (120°C).

When placing your thermometer probe, take extreme care to get it into the fattest part of the meat but as far away from the bone as possible. The bones will warm up much faster than the rest of the meat.

Rib maturity can be assessed by bending or twisting one of the bones. If it comes off easily from the meat, you know you're there and the collagen has melted. You are at the golden point — right where you want to be.

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4. How to cook ribs on a gas grill in foil

Cooking ribs is a multi-step process, below are the steps we will follow to make foil-wrapped ribs.

How to cook ribs on a gas grill in foil

  • Step 1: Prepare the ribs

Your ribs will rest from a few minutes of prep before you begin.

Prepare the ribs

The most important step is to make sure to remove the membrane. Unlike other connective tissue in ribs, the membrane covering the underside is not lost during cooking. Moreover, it keeps the film from sticking to the meat.

They are thicker near the spine. That means it needs to be removed along with the back ribs.

The easiest way to remove it is to use a blunt knife to lift it off the bone. You can then gradually peel it off the rib rack.

Remove excess fat from the rib rack, but be sure to leave some for cooking. Then wash and dry the ribs.

Prepare the ribs

  • Step 2: Apply the seasoning to your meat

Rubbing is a mixture of salt and sugar that has 2 effects on your ribs:

Deodorizer meat.

The sugar caramelizes with natural juices during the cooking process and creates a delicious sauce that is sure to be one of the best barbecue experiences you'll ever have.

Use what you have and get creative.

Maybe add some sage and rub.

You should leave it in the refrigerator for at least an hour. However, it's best to let the mixture rub overnight before cooking.

  • Step 3: Create smoke

If your oven has a smoke box, now is the time to turn it on. If you don't have one, remember that you can easily add a smoking pipe. You can even make a smoke bomb by putting some soaked wood chips in a foil bag and placing it over a direct heat source.

Hickory, oak, and mesquite are traditional choices for smoked pork chops. You can also use fruit woods (e.g. apple, cherry) for a milder, sweeter taste.

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Create smoke

  • Step 4: Start grilling ribs

Begin to preheat the grill.

Remember, low and slow are the criteria, so aim for a temperature between 225 and 250 degrees F (110-120°C).

Start grilling ribs

Place the ribs on the indirect heat side of the grill for about 25-30 minutes. Flip them around and cook for another 30 minutes.

The goal is to start caramelizing the rub on the outside of the meat, starting to build up fat, breaking down the connective tissue, and allowing the meat to absorb enough flavor.

  • Step 5: Wrap ribs in foil

After the ribs have begun to blanch and absorb some of the smoke, it's important to transfer them to foil to keep them from being overcooked and dry. It also offers a chance to absorb some extra moisture, as well as create a sauce.

Wrap ribs in foil

When you put the ribs in the foil, be sure to insert the remote probe thermometer into the thickest part of the meat without touching any of the bones.

Wrap ribs in foil

Inside the foil, if your goal is to add moisture, you can use water, broth, or something sweet like apple juice. But if you're making the sauce from scratch, check out the recipe suggestions below for some ideas.

Wrap ribs in foil

  • Step 6: Add Sauce

Add any optional sauce. Rubbing the meat creates its own wonderful glaze. You can use your favorite sauce in store. Or you can make your own according to your own recipe. The trick is to thicken the sauce and coat the ribs with a little heat for maximum effect.

After removing them from the foil, drain and place the wood chips directly on the burning charcoal or gas grill hood, following the manufacturer's instructions. When the firewood starts to smoke, return the ribs to the grill, bone side down. Grill directly over medium heat, covering as much as possible until they are sizzling and lightly charred, 10 to 12 minutes, flip, and spread the sauce once or twice.

You can repeat the process as many times as you like while spreading more sauce over the ribs. If you want that complex and layered coating on your favorite barbecue, you should do it for a total of at least 10-15 minutes.

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  • Step 7: 

Once your ribs have reached the desired temperature, remove them from the heat and let them rest for another 5 minutes.

How to cook ribs on a gas grill in foil

Now it's time to divide the ribs into portions and enjoy!

*** Suggested sauces

BBQ Sauce


  • Chili powder, garlic powder, onion powder.
  • Ketchup.
  • Fruit vinegar.
  • Salt, sugar, pepper.
  • Dried thyme or rosemary leaves (if available).
  • Boil a mixture of ketchup, fruit vinegar, salt, pepper, chili powder, garlic powder, onion powder, and dried herb leaves (if any) over low heat, stirring well for 10-15 minutes.
  • Add the sugar, stir gently until the sugar dissolves.

Beer sauce

  •   Beer 825 ml (2.5 cans of beer)
  •   Board onion 3 branches
  •   Celery 2 branches
  •   Garlic 10 cloves
  •   Purple onion 2 pieces
  •   Onion 1 piece
  •   Fresh thyme leaves 7 branches
  •   Ketchup 200 ml
  •   Apple Cider Vinegar 50 ml
  •   Yellow mustard 1 tbsp
  •   Worcestershire sauce 1 tbsp
  •   Common seasoning 1 little
  • (sugar/salt/ground pepper)
  • Put 200ml ketchup, 165ml beer, 50ml apple cider vinegar, 5 tbsp sugar, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and all the chopped onions - garlic into a pot, and stir well.
  • Mix well by hand and cook for 20 minutes over low heat, until the candy sauce thickens.

Cashew sauce

  • 150g onion
  • 50g purple onion
  • 50g garlic
  • 10g cashews
  • Condiments: Cooking oil, satay oil, curry powder, fish sauce, soy sauce, chili sauce, honey, condensed milk, salt, seasoning, and pepper.
  • About the color of cashew oil, you put a pan on the stove and add 10g of cashew nuts and then add 150 ml of cooking oil and let it low heat. After it has gradually turned red, turn off the heat and take out the cashews and we have cashew oil.
  • Puree the onion, red onion, garlic, and scallions, then strain the mixture through a sieve. Add 10m of satay oil, 5ml of sesame oil, 3g of curry powder, 10ml of fish sauce, 20 ml of soy sauce, 20g of chili sauce, 20g of honey, 20g of condensed milk, 5g of salt, 20g of seasoning seeds, a little pepper and pureed mixture into a bowl and mix it all up.

Finally, add the whole mixture and pan with cashew oil and cook for 2-3 minutes until the mixture boils, then turn off the heat.

Grilling ribs is a hobby and cooking method combined into one. This process requires special time and patience.

Cooking ribs on a gas grill in foil is a great alternative and helps you have a quick yet special meal. Now that you're ready to make foil rib on a gas grill, which of these recipes will you try first?

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