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.
How to Set Up Your Gas Grill for Smoking and Low and Slow Cooking
A Beginners Guide to Grill Temperature on a Gas Grill
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.
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.
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.
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
________________________________
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
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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
Michael Lawton
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?
DrDan
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.
Woody
OMG……used Jack Daniels wood chips.. usually have left overs but these chips gave it the WOW factor
Gadge
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.
Grilly mcbuzzedrealgood
Check his instructions for INDIRECT heat
Jeff
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
DrDan
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
Jeff
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
DrDan
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.
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.
Jeff
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!
DrDan
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
Stephen Reedy
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
DrDan
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/
Alec
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?
DrDan
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
em
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
DrDan
Yep, Fahrenheit. As a doctor I used metric for everything. Here everything is American.