Posted by STP on June 21, 2006 at 01:14:04:
In Reply to: Re: Gas Grill Ribs posted by JRL on June 20, 2006 at 20:31:57:
Wow, nice collection! The "right way" to do it is the same as you'd already be doing on your other cookers - you want to cook them indirect, at lower temps (~225-275 depending), and with smoke. The downside to gassers is that they want to move a lot of air quickly and so you need a lot more smoke to get the same penetration as you would on a smoker. They also sometimes aren't able to run at low enough temps so you resort to propping the lid up slightly to reduce the temp. Generating smoke is another thing you've got to figure out. A grill like the Genesis has metal bars above the burners and you can lay a piece of hardwood directly on those. Other grills may or may not have the same configuration. What make/model of gas grill did you get?
The 3-2-1 method works well for spares, and something similar would probably work for butts too. Foiling is handy on a gasser because you probably don't want to leave it running for the length of time you would a smoker.