Ribs: Gas Grill Style

Barbecue Sauce:
INGREDIENTS:
1 1/2 cups ketchup
1/3 cup honey
1/4 cup chopped onion
1 1/2 tablespoon Adobo sauce (** I prefer from San Marcos Chipotle Peppers in Adobo Sauce)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Combine ingredients in a food processor or blender; process until smooth. 

DIRECTIONS: 
Total time 1-2 hours
Items needed: 

• full rack of spare or baby back ribs
• barbecue sauce
• rib rub
• 1/2 cup apple or white grape juice
• aluminum foil or wood chip pod
• wood chips

Working at the grill. 

* If using baby back ribs with this same method, reduce the cooking time about 5 minutes per stage. Steps:

1. The grill must be large enough and contain at least two burners, since these ribs will be cooked indirectly. 
2. Cut off any excess scraps or excessive fat from the rack. This doesn't mean cutting all the fat off, just thick useless sections. Some fat is still needed to keep the meat moist. Once done trimming, rinse the rack of ribs with cold water and pat dry with paper towels. 
3. Once the ribs are trimmed and rinsed, it is time to apply the rub to both sides.
4. Begin grilling within 10 to 20 minutes of putting on the rub. Place smokers in grill--they are not going to have a strong smoke flavor. To make a smoke bomb start by placing about 1/2 cup of damp, but not wet, wood chips on a piece of foil. Wrap the wood chips so that one side has a single layer of foil. Poke several holes through the foil to let the smoke out. I'm using two smoke bombs, but you can use more if you wish. Place the smoke bombs under the cooking grate as close as possible to the burner you are using. You will need to preheat the grill hot enough to get the combustion of the wood started. 
5. Once you see smoke coming out of the smoke bombs, turn down the heat and place the ribs on the grill-- indirect heat to cook our ribs without drying them out or overcooking them. The temperatures must hit up to 375 degrees F. Use either front burner or side burner, with ribs at opposite side. 
6. Place the rack, bone side down on the grill, close the lid, and adjust the grill until it holds a temperature of 300 degrees F. Cook for 30 minutes. The ribs should be browned on all sides. If they appear raw on the surface anywhere continued grilling for another 10 to 15 minutes, otherwise, move on to the second phase. 
7. Now we are going to make the ribs tender by steaming them tightly in foil with apple/white grape juice. Now close the lid and increase the grill temperature to around 375 degrees F. At this temperature the apple juice will boil, tenderizing the ribs and cooking them quickly. After the ribs have been steaming in foil for 30 minutes, it is time to turn down the heat and unwrap the ribs. The ribs should be more flexible at this point, if not continue cooking for another 10 to 15 minutes. 
8. Set your grill temperature around 250 degree F, but definitely not more than 265 degrees F. (the burning temperature of sugar). Place the ribs back in the same place to finish cooking.
9. Add BBQ sauce. The best method is to sauce one side of the ribs, close the lid and cook for 5 minutes. Then open the lid, flip the ribs and sauce the other side. Do this for 30 minutes and you will have a heavy coating of barbecue sauce. 
10.  Five minutes after you put on the last coat (at least 2 coats a side) take your ribs off, cut, and serve.