The Holy Grail of ribs, smoked grilled baby back ribs, can be yours. It’s not that hard. Do them low and slow like the smokers do but on your gas grill. The trick is the grill set up. Once you get this down, it’s easy peasy
First, you must set up your grill. I have moved those instructions to a separate post so I can refer to them for other posts. You will need to set up for indirect cooking and smoking. See my breakout post at for detailed instructions.
An easy 5. My wife wanted it over and over and gave a five also. “The best-looking ribs…ever.”
Notes: This post is for one slab of baby backs. You could do two slabs side by side if you have enough space or use a rib rack. I used a smaller slab of ribs and the time was right at 3 hours. If you have a large slab of ribs or do a rib rack to cook more slabs at once, you will need to add some time. I’ll say up to 4 hours or more here (a guess based on research only). If you use a larger rib like a St. Louis or similar, they will also take longer. DO NOT GO BY TIME ONLY HERE.
So what is the “end point”? When are they done? This is the biggest issue. Too long and they are dry and over cooked. Too short and they are tough. I’m combining three things. First, temperature, I want the instant read temperature in 185 plus range.
Second, I want to see some bone. This means the end of the rib bones are sticking out some.
Lastly, when I pick up the ribs with tongs holding them about 1/3 of the way up, they crack some.
Set up the grill for indirect cooking over a drip pan under the indirect are with 1/2 to 1 inch of water. Stabilize temperature about 250. Clean and oil grill of course.
Prep the ribs. Remove the inner lining and check for bone chips. There seems always to be some.
Rub with about 1/2 cup of a dry rub of your choice. I have included a 8:3:1:1 rub in the recipe but use what you want. The rub will work fine if applied just before grilling or the day before. If applying early then wrap with plastic wrap and refrigerate.
Place over the drip pan and start your smoke. I did about 30 minutes. Then keep your hands off for about 3 hours total from the start of cooking. Add some time to that if cooking more than one slab. It may be 4 hours or more. See notes.
The ribs are done when: First, temperature, I want the instant read temperature in 185 plus range. Second, I want to see some bone. This means the end of the rib bones are sticking out some. Lastly, when I pick up the ribs with tongs holding them about 1/3 of the way up, they crack some.
Allow to rest for 10 minutes before digging in.
Scrub and coat medium-large russet potatoes with oil. Toss them on the grill with ribs in the indirect heat area. They will be great.
June 27, 2016