As a barbecue enthusiast, I’m always looking for ways to take my grilling game to the next level. And let me tell you, cooking beef ribs on a gas grill can be intimidating if you don’t know the tricks Undercooked ribs are tough and dry, while overcooked ribs fall apart into a mess But with the right techniques, you can make restaurant-worthy beef ribs at home on your trusty gas grill.
The secret? Using foil packets to steam the ribs to tender perfection. This method locks in moisture, allows the fat to render slowly, and infuses the meat with tons of smoky flavor. I’ll walk you through my foolproof process for grilling foil-wrapped beef ribs so you can master this backyard barbecue skill.
Choosing the Best Beef Ribs for Grilling
The first step is selecting the right rack of beef ribs. You generally have two options – back ribs or short ribs. Here’s how to pick the best ones:
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Back ribs – Taken from along the cow’s backbone. They have more bone than meat, resulting in a higher bone to meat ratio. The meat sections are leaner.
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Short ribs – Cut from the belly/underside area Short ribs have less bone and thicker, fattier sections of meat between bones
Both make incredibly tasty grilled ribs. Go with back ribs if you prefer more bone to gnaw on, or short ribs for fork-tender meaty bites. I like looking for racks with nice marbling throughout – this keeps the ribs moist. Avoid racks with big excess globs of hard fat.
Must-Have Tools for Foil Grilling Beef Ribs
You’ll want to have these handy for the foil cooking method:
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Heavy duty aluminum foil – Use the extra thick kind so it doesn’t tear or burn through. Foil made specifically for grilling works great.
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Tongs – Needed for handling the hot ribs when transferring them on and off the grill.
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Instant read thermometer – This lets you monitor doneness precisely. Target 185-205°F for fall-off-the-bone tenderness.
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Spray bottle of juice/broth – Use this to spritz and moisten the ribs if needed while grilling.
Step-By-Step Guide to Foil-Cooking Beef Ribs on a Gas Grill
Now let’s walk through the easy process of grilling beef ribs in foil packets:
1. Prepare the Ribs
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Remove the thin membrane from the backside of the ribs. This can prevent rub and smoke from penetrating the meat.
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Trim off any large excess pieces of hard fat. Leave nice marbling for flavor and moisture.
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Generously apply a dry rub all over both sides of the ribs. Let them sit for 15-30 minutes before grilling. This allows time for the rub to penetrate.
2. Double Wrap Ribs in Foil
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Place each rack of seasoned ribs meat-side up on a piece of heavy duty foil that’s double the size needed to wrap it.
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Wrap the ribs very tightly in a double layer of foil, sealing the edges to create an airtight pouch. This traps moisture.
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Try to eliminate any air pockets inside the foil packets. You want the ribs steaming in their own juices.
3. Indirect Grill the Ribs for 1-2 Hours
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Preheat your gas grill to 225-250°F. Use low heat to gently cook the ribs.
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Put the foil rib packets on the grill’s cooler side, avoiding direct heat underneath.
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Close the lid and foil cook for 1-2 hours. Check periodically and rotate packets for even cooking.
4. Check for Doneness and Tenderness
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After an hour or so, carefully open a packet and test ribs for doneness using an instant read thermometer.
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You’re looking for an internal temp of 185-205°F. If under, reseal the foil and keep grilling until done.
5. Finish Unwrapped Over Direct Heat
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Once ribs are fully cooked, remove the packets from grill and open them.
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Discard any excess rendered fat drippings. Keep delicious meat juices!
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Return ribs to grill over direct medium heat to firm up the bark and add char. Cook 5-10 minutes per side.
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Brush with your favorite barbecue sauce during last few minutes if desired.
6. Let Ribs Rest then Serve and Enjoy!
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Remove ribs from grill and let rest for 5-10 minutes before cutting into portions.
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Slice between bones and serve immediately. Pass extra sauce at the table.
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Dig in and enjoy your smoky, tender, fall-off-the-bone beef ribs!
Tips for the Best Gas Grill Foil-Cooked Ribs
Follow these tips and you’ll be a beef rib pro in no time:
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Maintain an even grill temp under 250°F for tender results.
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Make sure foil is wrapped tightly around ribs with no gaps or openings.
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Spritz with apple juice or beef broth if ribs look dry while grilling.
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Let ribs fully rest before cutting or serving to allow juices to redistribute.
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Use tongs and heat-resistant gloves when handling hot ribs and packets.
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For food safety, only grill foiled ribs for maximum 2 hours before checking temp.
Know Your Beef Rib Options
As I mentioned earlier, you have two excellent choices when foil-cooking beef ribs:
Back ribs – Leaner meat, more bone. Easier to wrap in foil packets.
Short ribs – Very marbled and meaty. Require double foil for thicker slabs.
Both make insanely delicious barbecue ribs. Pick your favorite rib type and adjust cook times as needed.
Making Simple Sensational Sauces
The juice and smoke flavor of properly cooked beef ribs really shines on its own. But sauce can take them over the top! After resting, serve ribs with:
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Sweet and tangy barbecue sauce
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Spicy buffalo style sauce
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Gochujang Korean barbecue sauce
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Zingy cilantro-lime sauce
Get creative and whip up your own signature sauce to complement the beefiness.
Now Fire Up Your Gas Grill!
You’re ready to impress with smoky, fall-apart tender foil-cooked beef ribs using your gas grill. With the right tools, preparation and techniques, you can make drool-worthy barbecue ribs at home.
Experiment with different rib cuts, rubs, wood smoke and grill times. Dial in your personal perfect ribs. Once you nail down the easy foil packet method, juicy beef ribs can become a part of your grilling repertoire anytime.
So grab some ribs, foil, your favorite sauce, and let’s get grilling! Your family and friends will thank you for these amazing backyard barbecue beef ribs.
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Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.
Beef Short Ribs Recipe
- Prepare BBQ for indirect cooking, use a smoker or an indoor oven. Set the temperature of your BBQ kettle, pellet grill or smoker to 250f (121c) or your indoor oven to 302f (150c).
- For gas BBQs with 3 or more burners, set for indirect cooking (middle burner turned off) at 356f (180c).
- Hood/lid/door will need to be closed for the entire cook whether you use a BBQ kettle, smoker, pellet grill, indoor or gas.
- You can add 2-3 chunks of wood (such as hickory, maple, apple etc) to a BBQ Kettle for a smoked flavour.
3-4 bone-in trimmed beef short ribs (minimum 1.5kg) Olive oil (enough to cover entire ribs) Enough 50/50 mix of beef stock/water, apple juice/olive oil or plain water to spray the ribs throughout the cook
For the seasoning:1 tablespoon ground sweet paprika (can be substituted with smoked paprika) 2 teaspoons dry mustard powder 3 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon of light brown sugar 1/2 teaspoon celery salt 1 teaspoon black pepper 1 teaspoon sea salt
Triple the seasoning ingredients and place in a jar, store in the pantry for 2 months.
Step one – Combine the sweet paprika, mustard powder, garlic powder, onion powder, celery salt, pepper and sea salt in a bowl. Set aside until needed.
Step two – Trim ribs of excess fat and pat dry with paper towel.
Step three – Cover the ribs entirely (be generous) with olive oil and the rub seasoning. Refrigerate for 2 -4 hours if you have time. Allow the ribs to reach room temperature before starting the low and slow cook. Coat the ribs again right before placing them in your preferred heat/cooking source.
Step four- Place the ribs (bone side down) on grill grates.
Step five – Spritz the ribs every 45 minutes.
Step six – Cook the ribs until the internal temperature reaches 205f.
Step seven – Rest ribs for 30-60 minutes before slicing and enjoying.
Charcoal BBQ – Indirect cooking. Place the ribs on the grill grate opposite to the charcoal. See here.
Pellet Grill/Offset Smoker – In the center of the gill.
Gas BBQ – Turn the center burner off and use the outer burners set to med/low. Use a roasting tray/rack designed for the BBQ which will keep the ribs elevated and off the direct BBQ grill grates. Add a little water to the roasting tray.
Indoor Oven – Use a roasting tray and place the ribs on a cooling rack (on top of the tray) to keep the ribs elevated. Add a little water to the tray.
Be sure to tag me on social media Come Grill With Me, so I can check out your Beef Short Ribs. Love, Irene XO
Barbecue Ribs on a Gas Grill
FAQ
How long does it take to cook ribs on a gas grill in foil?
- Serves: 4.
- Prep Time: 15 minutes.
- Grilling Time: about 1¼ hours.
- Special Equipment: 18-inch-wide heavy-duty aluminum foil.
How long does it take to cook beef ribs on a gas grill?
Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately.
What is the 3:2:1 method for beef ribs?
The 321 method for ribs is simple: 3 hours of smoky bliss, 2 hours of wrapping them in foil, and 1 hour of causing them for mouthwatering caramelization.
What is the 3-3-3 rule for ribs?
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