Originally Posted by krp8128
I cooked this as low as possible on the second rack of a gas grill. They rub tasted ok, but the ribs were dry....
The dry result was probably due to too much direct heat. Even on the gas grill 2nd rack, you are still going to get direct heat, maybe 70-80% as much as the 1st rack. The only way to get less direct heat is to offset the meat way away from the burners or to put a heat defuser between them. Just about all gas grills are way to small for the first technique except for a trivially small amount of meat. If you have a full 2nd and 1st rack, you could try a water filled pan in the 1st rack and meat in the 2nd rack. That would work.
The bottom line with gas or charcoal is if you can draw a straight line from the heat source to the meat with nothing in between, distance doesn't make that much of a difference. Even if your thermometer says 250F, you're still getting some direct heat and you won't get a good "low and slow" result.
For charcoal, you need an offset smoker or a bullet smoker with a pan like a Weber Smokey Mountain (WSM).
You didn't mention what type of ribs. For ribs, figure about 6 hours for spares and 4 for baby backs going low-and-slow 225-250F.
There is no
such thing as boneless ribs. "Boneless Rib" is an oxymoron if I ever heard one. What's sold as boneless (or bone-in) country ribs. Is just cut-up pork butt. Just buy whole boston butt at 1/2 the price and learn to smoke pulled pork.
Rub recipes are a dime-a-dozen. Google is your freind. "BRITU" is a popular one.
I tend to use a whole lot of rub. I dredge my ribs in rub like a was flouring something to fry. With most recipes, I cut way back on salt, maybe 1/2 or 1/4 the called for amount. If I don't, with the amount of rub I use, they would become way to salty.