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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="Poke78" data-source="post: 1591810" data-attributes="member: 4333"><p>Alton Brown's show, "Good Eats", on Food Network recently had a scene exactly about this situation of smoking on a gas grill. His grill was a three-burner Weber but the ideas are the same: foil pouch of chips on the live burner, pan of water below the ribs on the inactive burner(s), ribs with appropriate rub arranged in a vertical rack over the water pan, 225 degrees is the target temp for low/slow, use an accurate digital thermometer, time will vary but 4-6 hours should be expected, place a foil guard between the ribs and the heat source to ensure indirect heat.</p><p></p><p>Finally, no sauce is required for a proper rub with good smoke on a low/slow heat.</p></blockquote><p></p>
[QUOTE="Poke78, post: 1591810, member: 4333"] Alton Brown's show, "Good Eats", on Food Network recently had a scene exactly about this situation of smoking on a gas grill. His grill was a three-burner Weber but the ideas are the same: foil pouch of chips on the live burner, pan of water below the ribs on the inactive burner(s), ribs with appropriate rub arranged in a vertical rack over the water pan, 225 degrees is the target temp for low/slow, use an accurate digital thermometer, time will vary but 4-6 hours should be expected, place a foil guard between the ribs and the heat source to ensure indirect heat. Finally, no sauce is required for a proper rub with good smoke on a low/slow heat. [/QUOTE]
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