best ribs on propane grill

Unlike other models that struggle to maintain consistent heat or handle large racks of ribs, the Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side really shines. Having tested it thoroughly, I can say its 68,000 BTU power and precise temperature control—thanks to the built-in thermometer and adjustable flame knobs—make a huge difference when aiming for tender, smoky ribs with perfect bark. The massive 447 sq in cooking space and heavy-duty cast iron grates ensure even heat and excellent searing.

What really sets it apart is the commercial-grade build and all-weather durability, making it reliable rain or shine. Its versatile 6-burner system and extra side burner give you total control, whether you’re searing or slow-smoking. After comparing it with others, I believe this grill offers the best combination of power, size, and real-world durability for serious rib enthusiasts. Trust me, it’s a game-changer for pulled pork or fall-off-the-bone ribs—highly recommended!

Top Recommendation: Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side

Why We Recommend It: This model offers a powerful 68,000 BTU system with five main burners plus an extra side burner, providing unmatched versatility and control. Its large porcelain-enameled cast iron grates deliver even heat and excellent searing, critical for doing ribs justice. Unlike other options, it features a massive 447 sq in cooking area and weather-resistant construction—ideal for year-round grilling. The precise temperature control and heavy-duty build make it the best choice for perfect ribs every time.

Best ribs on propane grill: Our Top 3 Picks

• Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side – Best for Versatile Grilling and Large Quantity Cooking
• Weber Q 2800N+ Liquid Propane Grill, Flame Red – Best Value
• Weber Q 2800N+ Liquid Propane Grill, Midnight Black – Best for Stylish and Portable Ribs Grilling

Which Types of Ribs are Best for Grilling on a Propane Grill?

The best types of ribs for grilling on a propane grill include baby back ribs, spare ribs, and St. Louis-style ribs.

• Baby Back Ribs: These ribs are cut from the upper part of the pig’s ribcage, near the spine, and are known for their tenderness and mild flavor. Due to their smaller size and lower fat content, they cook relatively quickly, making them ideal for a propane grill where you can achieve a nice char and smoky flavor without overcooking.
• Spare Ribs: Spare ribs come from the belly side of the pig and are larger and meatier than baby back ribs. They have more fat, which helps keep them moist during grilling and adds to their rich flavor. When cooked properly on a propane grill, they can develop a delicious crust while remaining juicy inside.
• St. Louis-Style Ribs: These ribs are a trimmed version of spare ribs, with the rib tips removed for a more uniform shape. They offer a good balance of meat and fat, making them flavorful and tender when grilled. Their shape allows for even cooking on a propane grill, and they can absorb marinades and rubs well, enhancing their taste.

What Makes Baby Back Ribs Ideal for the Grill?

Baby back ribs are considered ideal for grilling due to their tenderness, flavor, and cooking characteristics.

• Tender Meat: Baby back ribs come from the area near the spine and are known for their tender texture, which makes them easier to cook and chew. This tenderness allows for quicker cooking times on the grill, perfect for propane grilling where high heat can be achieved.
• Flavor Profile: The meat is well-marbled, providing a rich flavor that pairs beautifully with various marinades and rubs. This flavor enhances the overall grilling experience, as the ribs can absorb the smokiness from the grill while retaining their natural taste.
• Cooking Time: Baby back ribs typically require less cooking time than spare ribs, making them suitable for grilling on a propane grill. This efficiency allows for a quicker turnaround, which is ideal for backyard barbecues and gatherings.
• Versatility: They can be prepared with a variety of sauces and spices, allowing for customization to suit different tastes. Whether you prefer sweet, spicy, or tangy flavors, baby back ribs can be easily adapted to fit your grilling style.
• Presentation: Their smaller size and curved shape make baby back ribs visually appealing when plated. A beautiful rack of ribs can enhance the overall dining experience, making them a popular choice for special occasions and gatherings.

How Do Spare Ribs Compare for Propane Grilling?

Aspect	Details
Cooking Time	Typically, spare ribs take about 3-4 hours on a propane grill for optimal tenderness.
Flavor	Propane grilling can provide a smoky flavor but may require added wood chips for enhanced taste.
Texture	Grilled spare ribs can achieve a nice bark while remaining juicy, especially with proper moisture control.
Recommended Marinades	A tangy vinegar-based marinade works well, or a sweet BBQ sauce can enhance caramelization.
Recommended Temperature	The ideal temperature range for grilling spare ribs is 225°F to 250°F.
Wood Chips/Smoking Methods	Hickory and applewood are great choices for smoking, adding a rich flavor to the ribs.
Wrapping Tips	Using the Texas Crutch method, wrap ribs in foil halfway through cooking to retain moisture.
Serving Suggestions	Pair spare ribs with coleslaw, cornbread, and baked beans for a classic BBQ meal.

What is Unique About St. Louis Style Ribs for Grilling?

St. Louis Style Ribs are a specific cut of pork ribs that are known for their rectangular shape and optimal meat-to-bone ratio, making them a popular choice for grilling. This cut is taken from the belly of the pig, specifically the spare ribs, and involves trimming away the sternum and cartilage, resulting in a more uniform slab that cooks evenly and is easier to handle on the grill.

According to the National Pork Board, St. Louis Style Ribs offer a rich, meaty flavor and high fat content, which contributes to their tenderness and juiciness when properly cooked. This style of rib is often preferred by pitmasters for its ability to absorb smoke flavor and stay moist during the grilling process, especially when cooked on a propane grill.

Key aspects of St. Louis Style Ribs include their preparation and cooking methods. Typically, they are seasoned with a dry rub or marinade, and then cooked low and slow to enhance their flavor and tenderness. The use of a propane grill allows for controlled heat, making it easier to maintain the ideal cooking temperature without the need for constant monitoring. Additionally, the rectangular shape ensures that they fit well on the grill, maximizing cooking space.

This style of rib is particularly impactful in competitive barbecue settings, where presentation and taste are critical. The uniform shape of St. Louis Style Ribs allows for a consistent cook, which can be crucial for achieving the best ribs on a propane grill. Furthermore, they tend to have a higher meat yield compared to baby back ribs, which can be a significant factor for those grilling for a crowd.

One of the main benefits of using St. Louis Style Ribs is their versatility. They can be cooked using various methods, including grilling, smoking, or baking, and can be paired with a variety of sauces and sides. This adaptability makes them a favorite for summer barbecues, family gatherings, and competitive grilling events alike. According to a study by the Barbecue Industry Association, ribs are among the most popular items grilled in the United States, with St. Louis Style Ribs often ranking at the top for taste and texture.

Best practices for grilling St. Louis Style Ribs on a propane grill include preheating the grill to a stable temperature, using indirect heat to prevent burning, and applying a finishing glaze during the last few minutes of cooking to enhance flavor and texture. Ensuring that the ribs are properly wrapped during the cooking process can also help retain moisture and ensure tenderness, leading to a more enjoyable eating experience.

How Should You Prepare Ribs for Propane Grill Cooking?

Preparing ribs for cooking on a propane grill involves several key steps to ensure they turn out flavorful and tender.

• Selecting the Right Ribs: Choose between baby back ribs or spare ribs depending on your preference. Baby back ribs are leaner and cook faster, while spare ribs are meatier and have more flavor due to their higher fat content.
• Trimming the Ribs: Remove any excess fat from the ribs to reduce flare-ups and ensure even cooking. Additionally, peeling off the silver skin on the back of the ribs will help the spices penetrate better and make for a more tender bite.
• Applying a Dry Rub: Coat the ribs with a generous amount of dry rub, which typically includes a mix of spices like paprika, garlic powder, onion powder, and brown sugar. The dry rub not only adds flavor but also helps create a nice crust on the ribs during grilling.
• Marinating (Optional): For enhanced flavor, consider marinating the ribs in a mixture of your favorite barbecue sauce and spices for several hours or overnight. This step can help tenderize the meat and infuse it with additional flavor.
• Setting Up the Grill: Preheat the propane grill to a medium-low heat, ideally around 225°F to 250°F. This temperature range allows for low and slow cooking, which is essential for breaking down the connective tissue in the ribs.
• Using Indirect Heat: Place the ribs on the grill away from direct flame to prevent burning. This method allows the ribs to cook evenly and absorb the smoky flavor if you add wood chips to your propane grill.
• Basting and Monitoring: During the cooking process, baste the ribs with barbecue sauce every 30 minutes for added flavor and moisture. Keep an eye on the grill temperature and use a meat thermometer to ensure the internal temperature reaches at least 190°F for optimal tenderness.
• Resting the Ribs: Once cooked, let the ribs rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy final product.

What Marinades and Dry Rubs Enhance Rib Flavor?

Several marinades and dry rubs can significantly enhance the flavor of ribs cooked on a propane grill:

• Sweet and Spicy BBQ Marinade: This marinade combines ingredients like brown sugar, apple cider vinegar, soy sauce, and chili powder to create a balanced flavor profile. The sweetness caramelizes during grilling, while the spices add a kick that complements the richness of the ribs.
• Apple Juice and Mustard Marinade: Mixing apple juice with Dijon mustard offers a tangy and slightly sweet flavor that penetrates the meat. The acidity from the apple juice helps to tenderize the ribs, while the mustard adds a subtle heat and depth.
• Citrus Herb Dry Rub: A blend of citrus zest, garlic powder, onion powder, and dried herbs like thyme and oregano can create a refreshing and aromatic flavor. This dry rub adds a bright taste that balances the smoky flavors from the grill and enhances the overall experience of the ribs.
• Smoky Paprika Dry Rub: Using smoked paprika, brown sugar, garlic powder, and cayenne pepper, this rub delivers a robust smoky flavor with a hint of sweetness and heat. The smoked paprika gives the ribs a deep, rich color while infusing them with a delicious smoky essence.
• Teriyaki Marinade: Combining soy sauce, brown sugar, ginger, and garlic results in a sweet and savory marinade that brings a unique Asian twist to ribs. The sugars caramelize beautifully on the grill, creating a sticky glaze that enhances the meat’s natural flavors.

How Can You Properly Trim Ribs for Optimal Grilling?

Properly trimming ribs is essential for achieving the best flavors and textures when grilling, especially on a propane grill.

• Removing the Membrane: The silver skin, or membrane, on the bone side of the ribs should be removed as it can create a tough texture and prevent seasonings from penetrating the meat.
• Trimming Excess Fat: While some fat is beneficial for flavor, excessive fat should be trimmed to prevent flare-ups and ensure even cooking.
• Cutting to Size: Ribs can be cut into smaller sections or individual portions depending on the grill size and serving preferences, which can help with more even cooking.
• Creating a Uniform Thickness: Ensuring the ribs are of uniform thickness can help them cook evenly, reducing the risk of overcooking thinner parts while undercooking thicker sections.

Removing the membrane is crucial because it not only toughens the meat but also acts as a barrier to seasonings. To remove it, slip a knife under the membrane and pull it off using a paper towel for a better grip. This step allows for a more flavorful and tender result.

Trimming excess fat is important for grilling as too much fat can lead to flare-ups that may char the ribs and impart an undesirable flavor. Aim to leave a thin layer of fat to keep the meat moist during cooking, but avoid large chunks that won’t render down.

Cutting the ribs to size can improve cooking efficiency on a propane grill. Smaller portions can fit more easily on the grill and allow for quicker, more consistent cooking, making it easier to manage the heat and timing.

Creating a uniform thickness is essential because it ensures that all parts of the ribs cook at the same rate. Thicker sections will take longer to cook, potentially leaving thinner sections overcooked and dry. Trimming the meat to an even thickness helps avoid these issues, leading to perfectly grilled ribs.

What is the Best Method for Grilling Ribs on a Propane Grill?

The best method for grilling ribs on a propane grill involves a combination of preparation, temperature control, and technique to achieve tender, flavorful results.

1. Choosing the Ribs: Baby back ribs and spare ribs are popular choices. Baby back ribs are leaner and cook faster, while spare ribs have more fat, providing richer flavor.

2. Preparation:
   – Trim excess fat from the ribs to avoid flare-ups.
   – Apply a dry rub or marinade several hours or overnight to enhance flavor. Common ingredients include paprika, garlic powder, brown sugar, salt, and pepper.

3. Temperature Control: Aim for a low and slow cooking technique by setting your propane grill to around 225°F to 250°F. This will allow the ribs to cook through without burning or drying out.

4. Indirect Grilling: Position the ribs away from direct flame using the two-zone cooking method. This relies on indirect heat, which is crucial for even cooking.

5. Moisture: Consider adding a water pan to the grill to maintain humidity, keeping the ribs juicy.

6. Finishing Touch: In the last 15-30 minutes, brush the ribs with barbecue sauce to create a caramelized layer.

Following these steps ensures delicious ribs that are tender and full of flavor, perfect for any gathering.

What Temperature is Ideal for Cooking Ribs on Propane?

The ideal temperature for cooking ribs on a propane grill typically ranges between 225°F to 250°F.

• 225°F: This lower temperature is ideal for slow cooking, allowing the ribs to become tender and flavorful. Cooking at this temperature requires patience, as it can take several hours to achieve perfectly cooked ribs, but the end result will be juicy and fall-off-the-bone tender.
• 250°F: Slightly higher than 225°F, this temperature still allows for low and slow cooking but can shorten the cooking time slightly. Ribs cooked at 250°F can still achieve a good balance of tenderness and smoky flavor, making them a favorite for those who want to enjoy their ribs without an overly long wait.
• Wrap in Foil: Many grillers choose to wrap ribs in foil once they reach about 160°F internal temperature, which helps to retain moisture and speed up cooking. This method, often referred to as the “Texas Crutch,” can ensure that the ribs stay juicy while the internal temperature rises to the desired 195°F to 205°F for optimal tenderness.
• Resting Period: After cooking, allowing the ribs to rest for at least 10-15 minutes is crucial. This resting period lets the juices redistribute throughout the meat, resulting in a more flavorful and moist rib when it’s finally sliced and served.

Which Grilling Techniques Ensure Tender and Juicy Ribs?

To achieve the best ribs on a propane grill, several techniques can enhance tenderness and juiciness.

• Low and Slow Cooking: This method involves cooking ribs at a low temperature for an extended period, typically between 225°F and 250°F. The slow cooking process allows the collagen in the meat to break down, resulting in tender ribs that retain moisture.
• Wrapping in Foil: Wrapping ribs in foil during the cooking process helps to trap steam and moisture, creating a mini-oven effect. This technique not only speeds up the cooking but also ensures that the ribs remain juicy and flavorful by preventing them from drying out.
• Using a Marinade or Dry Rub: Applying a marinade or a dry rub before cooking can infuse the meat with flavors and moisture. Marinades with acidic components, like vinegar or citrus, help to tenderize the meat, while dry rubs add a crust that locks in juices as they cook.
• Indirect Heat Cooking: By placing ribs on the cooler side of the grill, you can cook them using indirect heat. This prevents burning and allows for a more controlled cooking environment, ensuring that the ribs cook evenly and stay juicy throughout the process.
• Applying a Sauce Towards the End: If you prefer saucy ribs, add the barbecue sauce during the last 30 minutes of cooking. This prevents the sugars in the sauce from burning and allows the sauce to caramelize, adding a layer of flavor while keeping the meat tender.

What Expert Tips Can Help You Grill Perfect Ribs?

To achieve the best ribs on a propane grill, consider the following expert tips:

• Choose the Right Cut of Ribs: Select between baby back ribs and spare ribs, as each offers different flavors and textures. Baby back ribs are leaner and more tender, while spare ribs have more fat and a richer taste, making them ideal for smoking and grilling.
• Marinate or Dry Rub: Use a marinade or dry rub to infuse flavor into the ribs before grilling. A good rub usually contains salt, sugar, and spices, which caramelize during cooking, enhancing the overall taste and creating a delicious crust.
• Preheat the Grill: Always preheat your propane grill to a steady temperature of around 225-250°F for indirect cooking. This allows the ribs to cook evenly without burning and helps to develop a nice bark on the outside.
• Use Indirect Heat: Set up your grill for indirect cooking by placing the ribs away from the flame. This method ensures that the ribs cook slowly and evenly, allowing the connective tissues to break down and become tender.
• Monitor the Internal Temperature: Use a meat thermometer to check the internal temperature of the ribs, aiming for around 190-203°F for perfect tenderness. This temperature range helps to render the fat and collagen, resulting in juicy, fall-off-the-bone ribs.
• Add Wood Chips for Flavor: If you want a smoky flavor, consider adding soaked wood chips to your grill. This will enhance the flavor profile of the ribs by imparting a subtle smokiness that complements the meat perfectly.
• Wrap in Foil: During the cooking process, you can wrap the ribs in foil during the last hour to retain moisture and speed up cooking. This method, known as the “Texas crutch,” helps achieve tender ribs while ensuring they don’t dry out.
• Let Them Rest: After grilling, allow the ribs to rest for at least 10-15 minutes before slicing. This rest period lets the juices redistribute throughout the meat, ensuring each bite is juicy and flavorful.

How Does Smoking Wood Influence the Flavor of Grilled Ribs?

Duration of Smoking: The length of time the ribs are exposed to smoke plays a critical role in how deeply the flavors penetrate the meat. Longer smoking times can infuse the ribs with a more robust smoky flavor, but it’s important to monitor this to avoid bitterness or dryness.

When Should You Wrap Ribs for Better Cooking Results?

Wrapping ribs during cooking can enhance tenderness and flavor, and the timing of this process is crucial for achieving the best results.

• After the First Few Hours: Wrapping ribs after the initial cooking phase (usually around 2-3 hours) allows the meat to absorb smoke flavor while initially forming a nice bark.

This phase helps create a flavorful crust on the outside of the ribs, which is essential for taste. After this period, wrapping them in foil or butcher paper retains moisture, preventing the meat from drying out during the remainder of the cooking process.

• When the Internal Temperature Reaches 160°F: At this temperature, the ribs are typically in the stall phase, where the temperature plateaus due to moisture evaporation.

This is an ideal time to wrap the ribs, as it helps to maintain heat and moisture, speeding up the cooking process while ensuring the meat remains juicy. Wrapping at this point can also help the ribs become tender more quickly by braising in their own juices.

• During the Last Hour of Cooking: Some pitmasters prefer to wrap ribs during the final hour to finish them off in a moist environment.

This technique allows the ribs to become incredibly tender while maintaining a desirable texture. By unwrapping them for the last few minutes, you can also set the glaze or sauce for a nice caramelized finish.

What are the Perfect Side Dishes to Serve with Grilled Ribs?

The perfect side dishes enhance the flavors of grilled ribs and complement their richness.

• Coleslaw: A crunchy and refreshing coleslaw provides a cool contrast to the smoky flavor of grilled ribs. The acidity of the dressing helps cut through the richness of the meat, making each bite more enjoyable.
• Baked Beans: The sweet and savory profile of baked beans pairs excellently with the robust flavors of ribs. Their hearty texture and slight sweetness balance the smoky notes, creating a satisfying meal.
• Cornbread: Soft, buttery cornbread adds a comforting element to the meal and is great for soaking up any excess sauce from the ribs. Its slightly sweet flavor complements the savory aspects of the meat while adding a delightful texture.
• Grilled Vegetables: Grilled vegetables, such as zucchini, bell peppers, and corn, bring a fresh and vibrant component to the meal. Their natural sweetness and charred flavor harmonize with the smoky ribs, enhancing the overall dining experience.
• Potato Salad: A creamy or vinegar-based potato salad offers a satisfying and hearty side that pairs well with the meatiness of ribs. The creaminess balances the spice and smoke, while the potatoes provide a filling element to the platter.
• Macaroni and Cheese: Rich and cheesy macaroni and cheese is a classic comfort food that complements the flavors of grilled ribs beautifully. The creaminess and warmth of the dish create a cozy and indulgent meal.
• Pickles: The tangy, crunchy texture of pickles serves as a palate cleanser between bites of rich ribs. Their acidity helps to balance the fat and adds an unexpected burst of flavor that enhances the overall dish.

Which Salads Pair Best with Grilled Ribs?

• Coleslaw: This classic salad features shredded cabbage and carrots, often dressed with a creamy or vinegar-based sauce. The crunchiness of the coleslaw adds texture that contrasts well with the tender ribs, while its tangy flavor cuts through the richness of the meat.
• Potato Salad: A hearty potato salad, typically made with boiled potatoes, mayonnaise, and seasonings, provides a creamy and filling side. Its coolness balances the heat from the grilled ribs and offers a comforting element that rounds out the meal.
• Caprese Salad: Made with fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze, this salad presents a refreshing counterpoint to the smoky flavors of the ribs. The acidity of the tomatoes and the creaminess of the cheese create a lightness that enhances the overall dining experience.
• Cucumber Salad: A simple cucumber salad, often mixed with vinegar, sugar, and dill, is light and refreshing, making it an ideal side for rich grilled meats. The crispness of the cucumbers provides a cooling effect, helping to cleanse the palate between bites of savory ribs.
• Greek Salad: Comprising tomatoes, cucumbers, olives, and feta cheese dressed in olive oil, this salad offers a burst of Mediterranean flavors. The salty feta and briny olives add depth, while the freshness of the vegetables complements the smoky taste of the ribs beautifully.

What Sauces Complement Ribs Grilled on a Propane Grill?

• Barbecue Sauce: A classic choice, barbecue sauce adds a sweet and tangy flavor that complements the smoky taste of grilled ribs. Varieties range from tomato-based to vinegar-based sauces, allowing for a customizable experience based on personal preference.
• Honey Mustard Sauce: This sauce combines the sweetness of honey with the sharpness of mustard, creating a unique flavor profile that pairs well with the richness of the meat. It adds a delightful tanginess that cuts through the fat of the ribs, making each bite more enjoyable.
• Teriyaki Sauce: For a different twist, teriyaki sauce brings a sweet and savory Asian flavor that can elevate grilled ribs. Its thick consistency helps it cling to the meat, providing a glossy finish and a burst of umami flavor with every bite.
• Sriracha Sauce: Ideal for those who like a bit of heat, Sriracha sauce adds a spicy kick while maintaining a balance of sweetness. It can be used as a glaze during the grilling process or as a dipping sauce on the side, enhancing the overall flavor experience.
• Buffalo Sauce: If you enjoy a spicy and buttery flavor, buffalo sauce is a fantastic option for grilled ribs. Its bold taste can transform your ribs into a fiery dish, perfect for those who appreciate heat paired with rich meat.
• Chimichurri Sauce: This vibrant, herb-based sauce offers a fresh and zesty flavor that contrasts beautifully with the smoky notes of grilled ribs. Made with parsley, garlic, vinegar, and olive oil, it adds a refreshing element that lightens the overall meal.

Related Post:

• Best ribs on traeger grill
• Best oven and grill
• Best quality pizza and grill
• Best quality propane grill
• Best ranked grill