Ribs are one of the most commonly barbecued cuts of meat and are popular for being tender and flavorful. It requires little effort to barbecue ribs with a gas grill, which is ideal for this purpose because it maintains a constant cooking temperature. This recipe yields one slab of four or five barbecued ribs and will serve one person.
Rub a dry meat rub into the entire surface of a slab of ribs. Cover the ribs with plastic wrap and let stand for one hour, to allow the meat to absorb the flavor.
Preheat the gas grill to medium, and prepare it for indirect grilling. Coat the grill rack with oil, using a basting brush. Add one cup hickory wood chips to a drip pan halfway filled with water and transfer to the unheated side of the grill.
Place the ribs on the grill rack, directly over the drip pan. This will allow the smoke produced by the wood chips to be absorbed by the ribs. Cook for two hours, or until the meat is fork tender.
Remove the drip pan from the grill once every 30 minutes while cooking. Discard the old wood chips and add fresh ones, to provide ample flavor. When cooking is completed, transfer the barbecued ribs from the grill to a cutting board.
Cover the ribs with aluminum foil and allow them to rest for 10 minutes. During this time, the internal temperature of the meat will continue to rise, and the juices will redistribute. Remove the aluminum foil and cut the slab into individual ribs. Serve immediately for the best taste and texture.
Mesquite or apple wood chips can be used in place of hickory, if desired.
The slab of ribs can be basted with barbecue sauce prior to covering with aluminum foil, if you prefer “wet” ribs.
Barbecue the ribs for a minimum of 1½ hours, to ensure the food is thoroughly heated. Undercooked meat can cause food-borne illness.