Barbecuing ribs can be a delicious way to prepare a tasty meal, but it often requires a lengthy cooking time. If you want to speed up the process while still infusing your ribs with smoky barbecue flavor, cooking them on a gas grill is a great option. Here are some tips for how to bbq ribs on a gas grill fast.

Select the Right Ribs

When choosing ribs to grill quickly, opt for baby back ribs or St. Louis-style spare ribs. These smaller cuts will cook faster than larger, meatier pork side ribs. Look for racks of ribs that are uniform in size so they cook evenly. Stay away from ribs with lots of bone, fat, or irregular shapes if you want them done rapidly.

Prepare the Ribs

Before cooking, remove the thin membrane that lines the back of the rack. This will allow rub and smoke to penetrate the meat better. To remove it, slip a butter knife under the membrane, then grab and pull it off slowly. Trim off any excess fat as well. Apply a dry rub generously on both sides, letting it sit for at least 30 minutes before grilling.

Use Direct High Heat

To barbecue ribs on a gas grill fast, you need high direct heat. Preheat your grill on high for 10-15 minutes before cooking. Place the ribs directly over the flames, meaty-side down first. Cook for 3-4 minutes until sear marks form, then flip and sear 3-4 minutes more. The high heat will quickly caramelize the outside and start rendering the fat.

Move to Indirect Heat

Next, move the ribs to indirect heat, placing them away from the direct flames. Close the grill lid to let them cook through using convection heat. Maintain a grill temperature of around 350-375°F. Rotate the ribs every 10 minutes for even cooking. Continue cooking until the meat is very tender when pierced with a fork, and reaches 195-205°F internally.

Help Them Along

There are a few tricks to further speed along the grilling time. Cut rib racks in half before cooking so there is less meat to grill. You can also parboil them for 15-20 minutes until partially tenderized before searing on the grill. Brushing with sauce periodically will help tenderize as well.

Allow Time to Rest

Once the ribs reach the desired tenderness, remove them from the grill and let them rest for 10-15 minutes before cutting or serving. This allows juices to absorb back into the meat. Tenting them with foil will keep them hot. The meat will relax and become even more luscious.

Saucing Tips

For extra flavor, brush your favorite barbecue sauce on the ribs during the last 10-15 minutes of grilling. This will allow the sauce to caramelize without burning. You can also pass sauce at the table for guests to add as desired.

Tips for Getting Ribs Done Fast on a Gas Grill

Grilling ribs quickly while still getting them fall-off-the-bone tender can be challenging. Here are some additional pointers to help speed up the process:

Choose Meats Wisely

Go for baby back ribs which have more meat and cook faster than spare ribs.
Look for racks that are as uniform in shape and thickness as possible.
Avoid ribs with lots of knobby bones or thick sections that will slow cooking.

Prep the Grill Properly

Always preheat your gas grill fully before cooking. Use high heat around 500°F.
Clean and oil the grill grates so ribs don’t stick. Heat grill grates prior to cooking as well.
Leave one burner on high heat. Turn other burners to low to create both direct and indirect heat zones.

Enhance Tenderness

Remove membrane from back of racks for better smoke and rub penetration.
Cut racks in half or individual ribs for quicker cooking times.
Parboil ribs in broth, beer, or water for 15-20 minutes before searing.
Brush ribs with oil or melted butter before/during cooking to keep moist and tender.
Rotate ribs every 5-10 minutes while barbecuing for even exposure to heat.

Amp Up Flavor

Apply a dry rub generously on both sides; let it sit for 30+ minutes to penetrate meat.
Use a flavorful barbecue sauce or rib glaze during the last 10-15 minutes only.
Try finishing ribs briefly over direct high heat to caramelize sauce.
Allow ribs to rest for 10-15 minutes before cutting for fullest flavor.

Common Mistakes to Avoid

It’s easy to commit rib grilling mistakes that will prevent you from barbecue perfection. Watch out for these common errors:

Choosing Wrong Ribs

Avoid meaty spare ribs which require prolonged cooking times. Stick with quicker-cooking baby back or St. Louis ribs.
Don’t use ribs of varying sizes, shapes or thicknesses which will cook unevenly.

Improper Prep

Forgetting to remove the membrane from the back of the rack. This prevents rub and smoke from penetrating.
Neglecting to trim off excess fat before cooking, which can cause flare-ups.
Not applying a dry rub properly or letting it sit long enough before grilling.

Cooking Mistakes

Not preheating the grill fully before placing ribs on it. This can stall the cooking process.
Cooking over low heat the entire time. Ribs need high heat to sear and render fat before finishing indirectly.
Leaving the ribs over direct high heat too long. This can char them before they’re fully tender.
Cutting ribs immediately instead of letting them rest. This leads to dry, tough texture.

Sauce Issues

Brushing on sauce too early. It will burn rather than getting nice caramelization.
Using too much sauce or low-quality sauce that overpowers the natural flavors.
Piling on sauce before ribs have finished cooking. It will make them mushy.

Frequently Asked Questions

Here are answers to some common questions about making ribs quickly on a gas grill:

What temperature should I cook ribs at on a gas grill?

Use high heat around 500°F for searing, then reduce to 350-375°F indirect heat to finish cooking through. Maintain temperature by adjusting burner controls.

How long does it take to cook ribs on a gas grill?

Cooking times can range from 1-3 hours depending on the size and type of ribs. Baby backs may take 1-2 hours, while meaty spare ribs take 2-3 hours.

Should ribs be cooked fat side up or down on the grill?

Sear them fat side down first to render fat and get crispy bark. Then flip occasionally while finishing over indirect heat to cook evenly.

When should I put barbecue sauce on ribs?

Only brush sauce on during the last 10-15 minutes to avoid burning. Sauce earlier will make ribs mushy.

Is it better to boil or bake ribs before grilling?

Parboiling or baking first partially tenderizes ribs so they grill up faster. This optional step cuts cooking time in half.

How can I tell when ribs are done?

Look for the meat to shrink back from the bones by at least 1⁄4 inch. Also check for tenderness when pierced with a fork. Use a meat thermometer to check for 195-205°F internal temperature.

Can I cut racks in half to speed grilling?

Yes, cutting racks into individual ribs or 2-3 rib sections will significantly reduce cooking time. Just watch closely as they will cook fast.

Conclusion

Grilling up tender, tasty ribs quickly on a gas grill is possible with the right techniques. Choosing smaller, uniform ribs and preparing them properly will give you a head start. Sear over direct high heat before finishing indirectly while employing tricks like parboiling. Avoid common mistakes like cooking over low heat or applying sauce too early. With the tips provided above, you can enjoy finger-licking barbecue ribs in record time using your gas grill.

How to BBQ Ribs on a Gas Grill Fast