Can you BBQ Pork Spare Ribs using a gas grill? If so, be specific in your answer.?

Yes, I just did this last week. Soak wood chips in water 20 min, then drain and wrap them in foil. Poke holes in the foil, and place this package over the burner. Put your ribs on the OTHER SIDE, away from direct heat. Keep the burner low. (Leave the other burners off.) Close lid. Watch the temp - you want it to stay about 225-250. Minimize the opening of the lid -- just once an hour or so to turn the meat. Takes about 3-5 hours, depending on the amount of meat you've got and its thickness.

Good Luck!

Yes, My suggestion would be to cut the spare ribs up and boil them until the meat is tender. Then you can put them on the grill with the bbq sauce to give them an added flavor. If you don't boil the meat first it tends to come out kind of chewy and tough. It's a matter of prefernce though. I'm actually bbqing ribs this weekend on a charcoal grill. The same way I specified. So good luck. If this didn't help go to a grilling site and get some techniques.

The Secret to Cooking Great Ribs

Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?

The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):

http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

best way i've found is to slow boil them in a-1, worcestershire sauce, season salt, course ground pepper, garlic powder, liquid smoke ( either hickory or mesquite flavor ) quartered onion and tabasco to taste. when tender put on grill on low heat and brush on BBQ sauce, let cook until sauce is seared.

Gas??? You must be a Yankee.

The ONLY way to grill is over mesquite...and slowly.