saint louise ribs on the gas grill

Discussion in 'Grilling Pork' started by tim yoder, Aug 2, 2012.

  1. tim yoder

    tim yoder Fire Starter

    how long should i do saint louise ribs on a gas grill
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You can do them just like a smoker; use indirect heat, keep temp about 225° - 250°, use some foiled chips or chunks or an AMNPS or Tube, with 3-2-1.
     
  3. tim yoder

    tim yoder Fire Starter

    ok how long should i grill em for
     
  4. the 3-2-1 method mentioned above means 3 hours on the grill rack, 2 hours on the grill wrapped in foil with a little liquid and then 1 hours back on the grill rack with no foil. You should sauce them (if desired) during the last 30 min of the 1 hour stage. Do a search for the 3-2-1- method on this site or google for more clarification
     
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Temp control and Indirect heat is going to be the key with the Grill. You are going to need to know what temp your grill is running at. The Thermometers they come with rarely work and at least you should get a Oven Therm at a kitchen store to double check the Temp. Here is some info for you to review...JJ

    http://www.smokingmeatforums.com/a/smoking-ribs
     
  6. jayj123

    jayj123 Fire Starter

    This is a method I have used for quick, tasty baby back ribs. Not quite the smokey flavor you get from a low and slow smoke, but pretty tasty.

    Wrap ribs in foil with a litttle liquid of choice, not much as the ribs will give up a good bit of moisture. (I use a thin vinegar based sauce I make myself) Place on grate over an unlit burner between two lit burners @ 275 to 300*. Let them go for for ~1.5 hrs. Remove from foil (careful of the steam) and place on low direct heat and baste with sauce or juice from foil for about 20 minutes. I also add a foil tray of chips to the grate ~15 minutes before unfoiling to get a little smoke started for the basting cycle. You will have to adjust time and temp in foil  to get this right, but the ribs should basically be fully cooked when pulling out of foil.You can add time for the baste if you pull them early.

    I developed this method before I got into the smoker addiction, so I didn't keep up with temps like I do now. However, this was a way to have ribs for dinner after working all day.
     

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