BBQ Ribs Slow Smoked on Your Gasser. Slow smoked and seasoned to perfection with Butcher BBQ Savory Pecan Seasoning and topped with Briggs True Bourbon Bacon BBQ sauce. Pull apart tender, juicy with a “Kiss of Smoke” in every bite.

Smokin’ on Your Gasser, there are a lot of fine gas grills out there; in fact there are more gas grills in America’s back yards than any other. We get a lot of comments like “I have a gas grill and I can’t do that. Or I can’t Smoke or do any “Low & Slow” cooks on my grill.

So, with a little help from BBQ Pellets on Line’s Wedgie we thought we would show you how to do anything you can dream of on your gasser. We’ll show you how to do “Slow Smoking” and then  “Low & Slow BBQ”. We are also thinking about doing some “Cold Smoked Cheese” then doing some grilling “Hot and Fast” all with a “Kiss of Smoke”.

The important thing to keep in mind is TIME & TEMPERATURE. If you can control the heat you can smoke in anything, even a cardboard box.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smokerbut sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books
See: Got Ribs?: 7 Easy Rib Recipes Anyone Can Do

SEE VIDEO: https://datenightdoins.com/video-bbq-ribs-slow-smoked-on-your-gasser/

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe

Prep Time: 5 minutes
Cook Time: 3 hours @ 300* (149c)
Grill: Gas Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

What You Need for Smokin on Your Gasser: 

First, you need a grill that burners go front to back.

You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But it doesn’t matter if you use the left or right burner. You need at 3 burners with 4 being even better.

You need some kind of oven thermometer so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there, but you need to know what it is where the meat is.

Then you need a “Smoke Box” and the “Wedgie” is a good one. The cool thing about using the “Wedgie” is that BBQ Pellets on Line sells 1, 3 or 10 pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different flavors of pellets!

Ingredients: BBQ Ribs “Slow Smoked on Your Gasser”

• Ribs
• Butcher BBQ Savory Pecan Seasoning
• Briggs True Bourbon Bacon BBQ sauce
  

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe 

Cooking Directions: BBQ Ribs Slow Smoked on Your Gasser

Prep and season your ribs and let the seasoning get all happy while the grill comes up to temp.

See this link on prepping your ribs: https://datenightdoins.com/ribs-aggressive-cook/

Preheat the grill to “High” heat to burn the grates clean. After it burns clean leave the burner on the left side on high and turn the rest off and spray the grill grates with a cooking spray. (We use Duck Fat, adds tons of flavor). Light your Wedgie and set it in the back out of the way.

You want to adjust your temperature to around 300* (149c) and just let your ribs hang out in the smoke for around 3 hours. I say “around” because no 2 rib racks are the same, some will be larger and some smaller and this will affect your cooking time. Instead go by temperature. (On this grill if I leave the left 2 burners on high I have a grate temperature of 300* (149c) under the ribs. Perfect!

I like to smoke the ribs for 1 hour, and then I wrap them in foil. Sometimes I put a few pats of butter on them or a little apple juice in with them, both help to tenderize them. I cook them for 1 more hour, and then I open them up and sauce them, then loosely wrap them and go another hour. If you don’t care for sauce just check them in case they need more juice. About 3 hours total cook time.

When your ribs reach an internal temperature around 190* (87c) pull it off, cover them and let rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe 

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe

BBQ Ribs Smokin’ on Your Gasser
A BBQ Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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