Baby Back Ribs on a Gas Grill (Genesis E-330)


 
BruceB_AlbanyNY

BruceB_AlbanyNY

TVWBB Member
I'm cooking two racks of Baby Back Ribs on my Genesis E-330. I've done this before, but I want to confirm the cooking time.
In Weber's Real Grilling, the recipe says 1 1/2-2 hours.​
In Weber's Smoke, it says 3 hours.​
In Weber's Way to Grill, it says 3-4 hours​

They all say cook the meat until the ends shrink from the bones by 1/4 inch. Yet none of the photos of the result show this.

In some of the smoker recipes I've seen it says 7 hours. I was planning 3 hours, but should I really plan for 4 hours? Or more?

Reminder - this will be a Genesis E-330. The meat is on the left side, and the right-most burner will be set as low as I can get it. I should be able to get it at 300 degrees. Perhaps lower. I'm going to put a smoker box on the flavorizer bar.
 
I don't go by time. Typically do them until about 200 internal and then test for tenderness but usually take them to 205-207 at about 240 in my smoker. I've not done them in a gas grill for a long time. But when I did them I always wanted the heat "surrounding" them. Which was why the original Genesis design was so darn good. I would run the front and back burners on low and place the ribs in between. If more than one slab I used a rack. My Wolf does a great job like this despite the different burner layout because it's as large front to back as a Genesis is wide. So it too is "ideal" for the task
 
Unfortunately, time matters. Other dishes will be served, and we would like everything to be ready at about the same time. I plan to take the ribs off 30 minutes before D-time, wrap them in foil, and grill the boneless chicken thighs.

For the record, the ambient temperature is 70 degrees, and I can get my Genesis down to 200. That's too low. I'm going to try 250 degrees.
 
Ribs wrapped in foil will hold for a couple hours in a cooler with towels. Put the wrapped ribs on a sheet pan to catch inevitable leakage.
 
Mine too. But 1 on low gets me closer to 250 but I’ve not cooked a slab of ribs on it. I’ll keep an eye on this.
I would consider wrapping to keep the time shorter (avoid the stall).
 
300 degrees should get you there in about 2.5 hours. 90 minutes on the grate, wrqp for 45 minutes, sauce if you like and then another 15 minutes unwrapped and be sure they're probe tender. Give yourself an extra hour to be safe. You can wrap them again and store in a cooler until you're ready to eat.
 
My original questions was about the length of time to cook them. 2, 3 or 4 hours, because the three Weber cookbooks disagreed on the time. In the past I cooked them 2 hours (ala Weber's Real Grilling). This time I cooked them for 4 hours (Weber's Way to Grill), and the meat shrunk, exposing the bones. I thought they were more tender after 4 hours than 2 hours.
 
Yeah, you can't put a "time" on Q. You can make a "window" but sometimes it's faster and sometimes slower and everything can be the same but when you're doing larger pieces of meat, subtle changes can make fairly large differences in timing. I usually start earlier than I think is needed. This way if it has to rest a bit longer no harm no foul. Bigger the meat the bigger the error can be. But, ribs, brisket, pork butt and the like can be a bit unpredictable
 
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