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You are here: Home » Pork | Rib Recipes » How to Grill Baby Back Ribs on a Gas Grill

How to Grill Baby Back Ribs on a Gas Grill

May 11, 2014 - By Dan Mikesell AKA DrDan - Updated July 1, 2019 - 47 Comments

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How to Grill Baby Back Ribs on a Gas Grill from 101 Cooking for Two

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.
close up of ribs with sauce on white plate

There is are just a few things to learn, and you can do this over and over. You will be the grill master.

First, you must set up your grill. And know your end point. That is it. The rest is personal preference.

My Rating:
My rating system. Great 5 out of 5
An easy 5. My wife wanted it over and over and gave a five also. “The best-looking ribs…ever.”

Pro Tips: How to Grill Baby Back Ribs on a Gas Grill

By far the most important things about this recipe is grill set up. You get that right, you are golden and can do no wrong (almost). Get it wrong, and you have no chance.

Fortunately, it is not that hard. Please review this details on grill setup.

How to Set Up Your Gas Grill for Smoking and Low and Slow Cooking

A Beginners Guide to Grill Temperature on a Gas Grill

So what is the “end point”?

When are they done? This is the biggest issue. Too long and they are dry and overcooked. Too short and they are tough. I’m combining three things. First, temperature, I want the instant read temperature in 185 plus range.

picture of the exposed bones saying we are done...

Note the exposed bones are saying we are done.

Second, I want to see some bone. This means the ends of the rib bones are sticking out some.

done ribs crack under their own weight

See the done ribs crack under their own weight.

Lastly, when I pick up the ribs with tongs holding them about 1/3 of the way up, they crack some.

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. If you use a larger rib like a St. Louis or similar, they will also take longer. DO NOT GO BY TIME ONLY HERE.

Do You Want Something Special? Try Memphis rub.

I included a nice simple 8:3:1:1 rub in the recipe. A great rub by any standard but do you want a “top of the line ” rub? It is a bit more complicated but try Marlowe of Memphis BBQ Dry Rub it is more work, but it is worth it. Try some Marlowe Memphis Dry-Rubbed Ribs today.

Other Baby Back Rib Options

Crock Pot Baby Back Ribs

Easy Oven Baked Baby Back Ribs

picture of ingedients for a common rub with one rack of ribs

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.

picture of removing the membrane from inside of the ribs

Prep the ribs. Remove the inner lining and check for bone chips. There seems always to be some.

apply a generous amount of rub to the ribs

Rub with about 1/2 cup of a dry rub of your choice. I have included an 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.

picture of ribs over pan on indirect side of grill

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 cracking when done

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.

done ribs on a black cutting board

Allow to rest for 10 minutes before digging in.

dry bone after meat is eaten

Potato bonus

picture of two large potatoes and some oilScrub and coat medium-large russet potatoes with oil. Toss them on the grill with ribs in the indirect heat area. They will be great.

Blue ribbon
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How to Grill Baby Back Ribs on a Gas Grill from 101 Cooking for Two
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4.21 from 78 votes

How to Grill Baby Back Ribs on a Gas Grill

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 in the grill set up. Once you get this down, it's easy peasy
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : BBQ
Servings/Adjust Amount: 4 servings
4

Ingredients

  • 1 rack baby back ribs - or more
  • 1/2 cup rub of your choice

Excellent Rub if you don't have one. Enough for 2 slabs. Cut in half to have less left over if you want but I save it for next time.

  • 8 tablespoons brown sugar - 1/2 cup
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  • Set up the grill for indirect cooking with 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 to always be some bone chips.
  • 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 from the start of cooking. Add some time to that if cooking more than one slab. It may be 4 hours or more.
  • 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.

Recipe Notes

Pro Tips:

  1. Grill set up is job one as they say.
  2. DO NOT GO BY TIME ONLY HERE. Learn your end point of cooking and you can do no wrong.

Dry Rub Note:

I included a nice simple 8:3:1:1 rub in the recipe. A great rub by any standard but do you want a "top of the line " rub? It is a bit more complicated but try Marlowe of Memphis BBQ Dry Rub it is more work but it is worth it.

Helpful links.

How to Set Up Your Gas Grill for Smoking and Low and Slow Cooking
A Beginners Guide to Grill Temperature on a Gas Grill
This post is for one slab of baby backs. You could do two side by side if you have enough space or use a rib rack. I used a smaller rack 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 . If you use a larger rib like a St. Louis or similar, they will also take longer.
 
 

Check Out Other Great Recipes

Graphic for visual directory
Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
Blue ribbon divider used for visual effect
Calories: 628kcal | Carbohydrates: 33g | Protein: 37g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 160mg | Sodium: 5147mg | Potassium: 201mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1050IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 2.3mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published May 11, 2014

lilly and molly dogs chowing down

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Filed Under: 101's Best Recipes, Grill Recipes, Grilling Techniques, Pork | Rib Recipes, Pork Recipes

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Comments

  1. Greg

    June 23, 2019 at 9:53 am

    I’ve been using your method for 2-3 years now. Family, friends, and visitors always ask how it’s done after they’ve eaten (can’t really beat that as a compliment when it comes to ribs).

    Reply
  2. Brad

    October 11, 2018 at 2:51 am

    WOW! DrDan, thanks so much! Thanks for your attendant article “How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.” That got me to experimenting with my grill as you suggested, with your guidelines in mind. I have a nice 4-burner CharBroil with Grill Grates installed. Previously, I’ve had OK results to burned results. Tonight, my birthday, we had fantastic ribs. I figured out to use my outside burners on low with the outside Grill Grates taken off. That gave me the indirect heat at 250º. I used the shallow aluminum drip pan with water. I also did an America’s Test Kitchen suggestion and brined my ribs before cooking. I also cooked them with the meat side down. Your rub recipe is totally awesome! I got totally fall off the bone tender and moist meat. Couldn’t decide whether to use BBQ sauce or not because the rub was incredible.

    Thanks again, you are the (grillin’) Man!

    Reply
  3. em

    May 02, 2018 at 2:38 pm

    Hi DrDan,

    I am just want to confirm that you are using Fahrenheit temperatures? Our grill was purchased in Finland and uses metric, but we can do the conversions ourself, of course!

    Emily

    Reply
    • DrDan

      May 02, 2018 at 3:04 pm

      Yep, Fahrenheit. As a doctor I used metric for everything. Here everything is American.

  4. Alec

    April 23, 2018 at 1:14 pm

    I have a surface thermometer but a question about location. For the gas grill ribs, do I want the thermometer to reach 250 on the heat side or the indirect side? Or should it be places somewhere in the middle of the BBQ?

    Reply
    • DrDan

      April 23, 2018 at 2:00 pm

      I do near the back of the indirect side, That is the surface temp you want the ribs to cook at. If you don;t have room there then right next to the ribs away from the direct side.

      Let me know if other questions.

      Dan

  5. Stephen Reedy

    September 30, 2017 at 7:47 pm

    I’m low and slow cooking mine on a small grill. With the burners going front to back. I lined the back portion of the rack with foil to help keep it in indirect heat, and placed drip pans directly on top of the foil. My grill also has the upper rack which is where I placed the ribs so the drip pan is underneath. I lack a temperature gauge so I actually have no idea what temperature the ribs are getting. I suppose this is going to be trial and error until I get a thermometer. I did have to rotate the ribs about 2 hrs into the process because the side facing the directcheat blackened, while the back did not. I hope these turn out ok my girlfriend and her mom are coming over to help eat these! I’ll try to post a picture of the finished product if I can

    Reply
    • DrDan

      September 30, 2017 at 10:01 pm

      I’m afraid this is not going to go well for you. You are totally driving blind. I’m a huge believer in thermometers. I’m more of a “science guy”. I’m not sure the way you have it set up is very “indirect”.

      https://www.101cookingfortwo.com/grill-temperature/
      https://www.101cookingfortwo.com/set-gas-grill-smoking-low-slow-cooking/

  6. Jeff

    August 21, 2017 at 11:12 am

    Hey DrDan

    That’s awesome information, I really appreciate it!!! I will definitely get one of these on grill thermometers and try it out, and this time have better success! One last question (sorry to keep bothering you!) in your opinion, where I found the ribs to be to salty, do you think if I had cooked at the right temp the salt wouldn’t have been as powerful or it didn’t matter and it’s just my taste buds?

    Again thanks for all your help and advice, it’s greatly appreciated!

    Reply
    • DrDan

      August 21, 2017 at 11:15 am

      Again a taste thing. Cut back the salt in the rub or use less rub.

      Have a good day and let me know if you have other questions.

      Dan

  7. Jeff

    August 21, 2017 at 8:48 am

    Hi DrDan

    It’s a 4 burner grill I bought new in may. I used the far left burner for the smoke and indirect heat source. The thermometer is located in centre of lid. I’m not sure if this link will work but it is almost identical to this one https://www.wayfair.ca/CharBroil-Thermos-4-Burner-Propane-Gas-Grill-with-Side-Shelves-461472417-L6173-K~HBL1278.html?refid=GX185650310607-HBL1278&device=t&ptid=328322314442&targetid=pla-328322314442

    As for the smoke, I guess my smoker box worked as it should have then? As I said I. New at this and had the understanding that you were supposed to smoke the whole duration of the cook (as in like a smoker unit would do)

    Thanks for the fast reply, anything you can think of to ask or tell me to help hone my skills I would greatly appreciate!
    Cheers
    Jeff

    Reply
    • DrDan

      August 21, 2017 at 10:03 am

      Hi again.
      The thermometers in grill hoods are unfortunately horrible. They are cheap and measure the air temp at the top of the grill, not the surface temp. So your issues are temperature related. Probably the same issue Gadge, the commenter before you, had but didn’t realize.

      I used grill surface thermometers for years. They only cost about $10 and will last most of grill season until you can’t read it anymore. Amazon, Home Depot or Lowes will have them. I now use a fancy Theromoworks remote monitor.
      See thermometer.
      The amount of smoke is more a personal taste thing. I find 20-30 minutes to be my taste. Type of smoke is also a taste thing. I like hickory usually. The soaking of the chips is frequently recommended but most pros don’t care.

  8. Jeff

    August 20, 2017 at 7:52 pm

    I tried this recipe and didn’t have the desired outcome. It was also my first time doing ribs on a BBQ so I more than likely did something wrong. First I found the ribs to be very salty. Second, I kept the heat constant at 270-280 range and cooked them for 4 hours, checked the internal temp and it was reading 140. Thirdly, when the ribs were finished cooking they were, not tough but also not fall off of the bone, somewhere in between but leaning more to the tough side. I did the water tray below the indirect side under the ribs, so I don’t know why I had this outcome. Any advice would be great.

    On the same topic but different note, if I could get some help about smoking would be good. I have 2 smoker boxes, soaked the apple wood chips, filled the box and it was literally 45 mins before it stared to smoke. Worst off, it only lasted for 20 mins at best! Once the smoked stopped I removed that box and put In the new box with fresh chips, and same thing, 45/50 mins before smoke started and only lasted for 20 mins. So I made a smoker packet out of tinfoil and tried it with dry chips, had to wait over an hour and got 30 mins of smoke. Each time the smoker pack/box was over the only lit burner. I have no idea if it is normal or not. Again any feed back would be great. One last thing, should I smoke the whole ti,e they are cooking, or only for a short period at the first or at the end? Like I said this was my first attempt, I have been trying to up my barbecuing skills this year and I would like to get a good hold of this technique.

    Sorry for the long post, thanks for any help and the recipe!! Cheers

    Reply
    • DrDan

      August 20, 2017 at 8:01 pm

      Hi Jeff,

      My first question is the thermometer? New? Old? Location? Number burners on the grill. I just sounds like the temperature was off.

      Next the smoking. I usually I only do smoke for 20-30 minutes. But it starts the smoke usually within 5-10 minutes and last the 20 plus minutes. Again I question the temperature.

      What do you think?

      Dan

  9. Gadge

    August 17, 2017 at 2:25 am

    I put the ribs on the gas grill. It didn’t even make it the 3 hours you suggested. After 2 hours on the grill, I checked it and it was burned all to hell. Completely ruined.

    Reply
    • Grilly mcbuzzedrealgood

      May 17, 2018 at 4:01 pm

      Check his instructions for INDIRECT heat

  10. Woody

    August 06, 2017 at 11:51 am

    OMG……used Jack Daniels wood chips.. usually have left overs but these chips gave it the WOW factor

    Reply
  11. Michael Lawton

    July 07, 2017 at 9:33 pm

    Can you please clarify what stArt your smoke for 30 minutes means. Do you mean put ribs in for 30 minutes, then remove foil pack?

    Reply
    • DrDan

      July 07, 2017 at 9:50 pm

      The duration of smoking is somewhat to taste. To me, 30 minutes of smoke gets very nice results. Would I remove a foil pack after 30 minutes if it was still smoking? No I would let it get done. With my grill a full wood chip bin gets about 30 minutes of nice smoke. A nicely made foil pack will also do about 30 minutes and if you have one of the cast iron smoking boxes, filled with chips will last 30-40 minutes.

  12. Shirley Kressel

    February 01, 2017 at 12:31 pm

    What is the purpose of the pan of water? Is it to catch grease to prevent flare-ups? Or to keep the meat from drying out?

    Reply
    • DrDan

      February 01, 2017 at 12:38 pm

      Hi Shirley,
      The pan is mainly to catch the grease. Usually, everybody puts water in it for moisture but I doubt that matters much. Since the ribs are on the indirect side, there are no flare-ups issues, just the mess.
      Dan

  13. Ben Rencher

    October 07, 2016 at 9:41 am

    No mention of sauce. Do you omit it, or use it later for dipping, or like some recipes add it and put back on the grill at the end for a glaze?

    Thanks!

    Reply
    • DrDan

      October 07, 2016 at 10:11 am

      Yep, these are dry rubbed. A sauce is optional. A light brushing before the end is good and/or add sauce for serving. If you don’t have a sauce, I absolutely love my Memphis sauce. https://www.101cookingfortwo.com/memphis-barbecue-sauce-wonderful-thing/

  14. DrDan

    September 02, 2016 at 2:15 pm

    Since you have lots of space in there. Don’t crowd them much and I think you are looking at 3 1/2 to 4 hours still. I have never don this, but just my guess which you asked for. They are not a thick chunk of meat like a pork butt (or a whole pig)

    DrDan

    Reply
  15. gary nuttall,sr.

    September 02, 2016 at 2:07 pm

    First time cooking ribs on home built grill.Cooker made from 280 gal.oil drum.I have cooked a 250 lb. pig in 10 hours at 350 degrees. Any guess cooking time for 40 lbs. pork ribs at 250 degrees, there are 8 racks.

    Reply
  16. Nick

    September 01, 2016 at 5:42 pm

    Just put some on the grill. Hope all turns out well. First time cooking ribs. :/ Wish I would have started them a bit earlier. Now I must wait 31/2 hours to see my masterpiece.

    Reply
  17. DrDan

    July 04, 2016 at 10:54 am

    Hi John, Sorry for any confusion. The ribs are over the water pan with indirect heat. You can add some smoke if you want. I have those instructions also at https://www.101cookingfortwo.com/set-gas-grill-smoking-low-slow-cooking/. So the smoke is on top of the indirect heat. I like hickory for my smoke, but it is an individual taste thing.

    Reply
  18. John

    July 04, 2016 at 10:33 am

    Did you just do over a water pan with indirect heat or did you smoke them? There is no mention of wood used, just instruction #4. Not very clear what to do for smoke.

    Reply
  19. Brandon

    July 03, 2016 at 10:21 pm

    I did 2 slab st Louis style and they were competition good . I varied from the rub recipe a Lil bit with my own ingredient as I was lacking some ingredients. My boss is a award winning cooker and these tasted as good as his and fell off the bone as well . 4_5 hours total cooking time .

    Reply
    • DrDan

      July 03, 2016 at 10:31 pm

      Hi Brandon, Thanks for the note. Now, “competition good” is a very high bar. I’m glad they worked so well for you.
      Dan

  20. Jack

    June 05, 2016 at 12:16 pm

    If I do it this way will the ribs fall off the bone. I have always cooked them in the oven and finished in the grill. They fall right off the bone when I’m done. I have been wanting to try on my grill and smoke them but am afraid to change how I make them.

    Reply
    • DrDan

      June 05, 2016 at 1:21 pm

      Hi Jack, these instructions will leave a little “tug” on the bone which is what the BBQ judges are looking for. If you want fall off a clean bone ( like my wife) then cook a bit longer. I frequently do the oven to grill trick when I don’t want to bother but this give a nice texture to the surface and is the better way…
      Dan

  21. gary

    May 13, 2016 at 9:51 am

    What type of wood chips do you use.

    Reply
    • DrDan

      May 13, 2016 at 10:16 am

      I generally use Hickory. It is always available locally. Apple is nice for a change for chicken. I want to try cherry this season sometime.

  22. Ka

    April 10, 2016 at 11:11 am

    Just started these….. how long for the potatoes to cook and should I wrap them in foil?

    Reply
    • DrDan

      April 10, 2016 at 12:21 pm

      Put them in the back of the indirect area now. About the same time as the ribs.
      DrDan

  23. Jim

    March 27, 2016 at 6:14 pm

    A very good recipe, but WHOA, WAY too much salt. 3T was decidedly overkill. I slow cooked mine for 5 hours (3+ lbs) and they were juicy and perfect, but I’ll have to drink an entire Poland Spring delivery truck’s worth of water to counteract the sodium. In all honesty, it made the effort not worth it. I’d do it again, but with at least 1/3 of the salt.

    Reply
    • DrDan

      March 27, 2016 at 6:57 pm

      The rub recipe is a classic 8:3:1:1 rub so the salt (3 Tablespoons) is correct. Sorry it was too much for you. This does make about double want you need for one slab hence the 1/2 cup recommendation. So cut back to what is good for you.

      DrDan

  24. Cherie

    March 07, 2016 at 8:08 am

    I have to say my ribs turned out fabulous! Thank you so much for sharing that recipe it is definitely a keeper and I will use it again. All of your tips end extra help links were very useful too!5 stars

    Reply
  25. Henry Clayton

    February 07, 2016 at 11:21 am

    Since I got rid of my Weber charcoal grill and my New Bruansfel grill, I haven’t been able to figure out how to do ribs the right way on my 4 burner Kenmore gas grill. This recipe looks like it should work.4 stars

    Reply
    • DrDan

      February 07, 2016 at 12:14 pm

      Thanks Henry, Yep it should work. If your grill instruction has directions for indirect cooking follow that and if not then check “How Set Up Your Gas Grill for Smoking and Low and Slow Cooking” linked near the top of the post.

      Happy grilling
      DrDan

  26. d n

    July 19, 2015 at 6:17 pm

    came out perfect! I did a large slab for 4.5 hours. Half just with the rub above, half I added BBQ sauce. Jury is out on which is better, but they both were awesome.5 stars

    Reply
    • DrDan

      July 19, 2015 at 6:39 pm

      Thanks so much for the note and rating.
      DrDan

  27. Jesse

    June 16, 2015 at 7:14 am

    Dan, I can’ wait to give this a try. The pictures are mouthwatering!

    Keep up the good work my friend5 stars

    Reply
  28. Garell York

    May 14, 2015 at 3:45 pm

    These look real good, I have just put them on my gas grill. Thanks for the recipe.5 stars

    Reply
    • DrDan

      May 14, 2015 at 7:50 pm

      Ribs are always good. Hope it works well for you.
      DrDan

    • Miss Lilli

      October 17, 2015 at 5:12 pm

      Tried ‘your’ ribs & they were excellent!! & for an extra touch sprinkle your oiled potatoes w lemon pepper seasoning!! Pleases our palate!

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