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 How to Set Up Your Gas Grill for Smoking and Low and Slow Cooking for detailed instructions.
Rating:
An easy 5. My wife wanted it over and over and gave a five also. “The best-looking ribs…ever.”
WHAT NO RIBS FOR DOGS?
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.
Note the exposed bones are saying we are done.
Second, I want to see some bone. This means the end of the rib bones are sticking out some.
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.
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.
Potato bonus
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.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 180 minutes |
|
|
| 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
|
- 1 rack baby back ribs or more
- 1/2 cup rub of your choice
- 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.
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 (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.
________________________________
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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 27, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Garell York
These look real good, I have just put them on my gas grill. Thanks for the recipe.
DrDan
Ribs are always good. Hope it works well for you.
DrDan
Miss Lilli
Tried ‘your’ ribs & they were excellent!! & for an extra touch sprinkle your oiled potatoes w lemon pepper seasoning!! Pleases our palate!
Jesse
Dan, I can’ wait to give this a try. The pictures are mouthwatering!
Keep up the good work my friend
d n
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.
DrDan
Thanks so much for the note and rating.
DrDan
Henry Clayton
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.
DrDan
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
Cherie
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!
Jim
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.
DrDan
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
Ka
Just started these….. how long for the potatoes to cook and should I wrap them in foil?
DrDan
Put them in the back of the indirect area now. About the same time as the ribs.
DrDan
gary
What type of wood chips do you use.
DrDan
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.
Jack
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.
DrDan
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
Brandon
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 .
DrDan
Hi Brandon, Thanks for the note. Now, “competition good” is a very high bar. I’m glad they worked so well for you.
Dan
John
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.
DrDan
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.
Nick
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.
gary nuttall,sr.
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.
DrDan
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
Ben Rencher
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!
DrDan
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/
Shirley Kressel
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?
DrDan
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