Grill/smoker’s egg at 300 degrees Fahrenheit or higher, and a big green egg should be prepared at 325 degrees Fahrenheit or higher. Grill grate should be coated in heavy duty aluminum foil. Place ribs meaty side up. Turn off the heat, wrap the ribs in foil, and cook for 45 minutes to 1 hour on the foil or until done. For cooking ribs on an electric grill, it is best to set the temperature to around 225°F (107°C). This low and slow cooking method allows the meat to become tender and juicy while infusing it with delicious smoky flavors. Join me as I grill some beautiful Baby Back Ribs on my GAS GRILL! With a BONUS TIP!!!Plus some tips on how to get some great smoke while using your gas gril Return the ribs inside the grill and then let them cook once again for 2 hours with the grill closed. Let them soak and cook in the apple juice and then remove them only after 2 hours. Remove the baby back ribs from the apple juice and set the grill’s temperature to 350 degrees Fahrenheit. Wait for the grill to reach the temperature and then Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If desired, season your boneless country style beef ribs with a dry rub. This step adds an extra layer of flavor. Be generous but make sure not to overpower the natural taste of the meat. Allow the ribs to sit at room temperature for about 15 minutes. Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Place the cooking grate on the grill. Clean any debris off the cooking surface with your grill scraper (i.e. aluminum foil ball). If cooking more than one rack of ribs, position a rib rack on the grate so the ribs will be lengthwise between the two hot baskets. Don’t put the ribs on yet. Put the lid on the grill. Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl mix the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. When your smoked St. Louis ribs reach 160 degrees, wrap the ribs in aluminum foil after covering them with brown sugar, honey, and butter. Return to the grill and cook until the internal temperature of the ribs measures 204 degrees. Sauce the smoked pork ribs and let them cook for 5 more minutes. Let rest for 10 minutes and serve. Place the ribs on the grill with the meat side down. Cover the grill and cook the ribs for 45 minutes. Brush with the barbecue sauce and then flip the ribs over before brushing with more barbecue sauce. Cook the ribs bone side down for 10 to 15 minutes. Remove from the grill and cover loosely with foil on a sheetpan. qKCH.