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The Water Cooler
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Tips for smoking ribs on a gas grill
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<blockquote data-quote="Danny Tanner" data-source="post: 1591504" data-attributes="member: 10619"><p>I have a rack of pork ribs that I want to do an experiment with. I no longer have a smoker, but would like to obtain the smokiest ribs I can get on a gas grill. I've read up on creating aluminum foil pouches of wood chips and chunks placed in the flame of one of the burners while the ribs are over the dead burner (2-burner grill), which will be the foundation I start with here. Using my left burner (which seems to be slightly weaker than the right burner) with 2-3 wood pouches either directly in the flame or on the lower rack right above the flame, with the ribs on the top rack.</p><p></p><p>So, working with the equipment I have (or don't have, rather), what would you recommend? Do you think I'm off to a good start? What type of wood should I use? I'm thinking I'll be doing a dry rub, so toss out some of your dry rub recipes. How long should these cook? Any sort of aluminum foil heat/smoke channeling system I should create? Any other tips (besides buying a smoker)? This is a $10 rack of ribs that the wife picked up after coupons for $4, so if they turn out to be a complete failure then no big deal.</p></blockquote><p></p>
[QUOTE="Danny Tanner, post: 1591504, member: 10619"] I have a rack of pork ribs that I want to do an experiment with. I no longer have a smoker, but would like to obtain the smokiest ribs I can get on a gas grill. I've read up on creating aluminum foil pouches of wood chips and chunks placed in the flame of one of the burners while the ribs are over the dead burner (2-burner grill), which will be the foundation I start with here. Using my left burner (which seems to be slightly weaker than the right burner) with 2-3 wood pouches either directly in the flame or on the lower rack right above the flame, with the ribs on the top rack. So, working with the equipment I have (or don't have, rather), what would you recommend? Do you think I'm off to a good start? What type of wood should I use? I'm thinking I'll be doing a dry rub, so toss out some of your dry rub recipes. How long should these cook? Any sort of aluminum foil heat/smoke channeling system I should create? Any other tips (besides buying a smoker)? This is a $10 rack of ribs that the wife picked up after coupons for $4, so if they turn out to be a complete failure then no big deal. [/QUOTE]
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