How To Use A Rib Rack On A Gas Grill

How To Use A Rib Rack On A Gas Grill? Ribs are one of the basic dishes of a great backyard barbeque, as every griller knows. Thankfully, making ribs on a gas barbecue has never been easier. You can easily double or treble the quantity of food you can cook at once with the Broil King Rib & Roast Rack. The Rib& Roast Rack’s vertical alignment allows you to fit up to 5 racks of ribs in a very small space while maintaining consistent heat distribution.

The Rib & Roast Rack is a must-have for every outdoor entertainer this summer. Here’s a step-by-step instruction to making delicious ribs with your Broil King Rib & Roast Rack every time.

More About To Use A Rib Rack On A Gas Grill

• TA Appliances sells a Broil King Rib & Roast Rack.
• Choose your favorite rib cut. For the greatest fit on your rib rack, we suggest side ribs.
• Preheat the grill to 375°F (190°C). Set up the grill to cook in an indirect manner. The key here is box heat.
• Make your ribs. Remove the membrane from the bottom of your ribs first. This can be accomplished by first peeling back the membrane with a knife and then tearing it off by hand. When ripping back the membrane, use a piece of paper towel to obtain a stronger grasp on it. After removing the ribs, season both sides with your preferred dry rub. To maximum sweetness, we recommend a brown sugar-based rub, such as this Sweet and Spicy Rub.
• Place your ribs on the rib rack in a single direction, largest end down. If you simply do a few of racks, leave enough space between them to let the heat to permeate the meat more effectively.
• Place the Rib Rack on the grill, away from direct heat, and cook for 2-3 hours. Cooking durations will vary depending on the size of the ribs, so check for tenderness on a regular basis to avoid overcooking. To keep the heat contained in the barbeque, try to keep the lid closed as much as possible.
• When your ribs are thoroughly cooked, add your sauce. Remove the ribs from the rib rack with care and set them straight on the cooking grids of your gas grill. Turn all of the burners to medium and add sauce as required. Pre-heat your sauce before applying it for the greatest effects. This Maple Barbecue Sauce is a simple homemade option.

Meat And Fire Preparation In Advance

Rub a thin coating of dry rub seasoning all over the ribs, then set them on a baking sheet and cover with plastic wrap. Refrigerate overnight to enable the flavors to absorb into the meat.

In a small plastic bowl, combine two or three handfuls of hickory wood chips. Fill the bowl halfway with water and soak the chips for an hour before cooking.

Remove the cooking grate from the grill and set it aside. Fill the chimney starter with natural lump charcoal, then wad up two pieces of newspaper and place them in the lower compartment of the chimney starter. Open the grill vents completely.

Light the newspaper with a long grill lighter or stick match and place it on the grill’s coal (bottom) grate. Allow the coals to ignite for 20 minutes.

Dump the lighted coals into equal stacks on either side of the charcoal grate, leaving a coal-free zone in the center. Place the foil roasting pan in a coal-free zone and fill it with three or four glasses of water to squelch hot grease drippings while cooking. After that, replace the cooking grate on the grill.

Flavour and Texture

The greatest disadvantage with boiling is flavour. Reducing cooks away a significant part of the fat and protein in the ribs. What you’re left with after boiling are delicate spareribs that for the most part don’t have a lot of flavours. While this will permit your grill sauce or dry rub to sparkle, your spareribs will be inadequate in exemplary barbecued pork flavours. 

Likewise, heating the spareribs before barbecuing will give delicate outcomes. In any case, for some grill aficionados, ribs that are delicate, skirting on soft, are for the most part something awful. Exemplary grill spareribs ought to have some delicacy, yet the ribs should in any case have an energetic bite. Boiling can cook this surface out.

Option in contrast to Boiling

Assuming that you might want to get a part of the advantages of boiling, for example, consistency and the capacity to some degree cook the spareribs early. Without a huge loss of flavour, think about broiling the ribs in the stove before barbecuing. To pre-broil spareribs, place the ribs on a huge cooking sheet and cover the whole sheet and ribs with aluminium foil. Heat the spareribs, in a 350-degree Fahrenheit broiler, for 1 1/4 to 1 1/2 hours, or until delicate.

Grill The Ribs To Use A Rib Rack On A Gas Grill

Place each rib slab into the angled slots on the rack, fattiest sides up. As the fat renders off the bones while grilling, it may baste your ribs.

Place the entire rib rack in the center of the cooking grate that runs lengthwise right above the foil roasting pan. The meat should not be cooked directly over hot embers.

Close the grill cover and toss a handful of wet wood chips immediately on top of each pile of hot embers. Grill the ribs for about 2 1/2 hours, basting with chosen sauce before the last 30 minutes of cooking time.

Conclusion

Preparing pork ribs on the grill using a rib rack increases the number of slabs you can cook at once while keeping the meat further away from the heat source for slower, more continuous cooking. Most racks handle two or three slabs of ribs in a cooking space where just one slab would fit resting flat if there were no rack. Rib meat is naturally tougher than many other cuts, so low and slow cooking durations with a smokey flavor infusion are essential for generating a soft, tasty meal.