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.
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:
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.
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.
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
Easy Oven Baked Baby Back 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.
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 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.
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.
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How to Grill Baby Back Ribs on a Gas Grill
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:
- Grill set up is job one as they say.
- DO NOT GO BY TIME ONLY HERE. Learn your end point of cooking and you can do no wrong.
Dry Rub Note:
Helpful links.
Have a question or something not clear? Ask in the comments.
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Nutrition is 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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published May 11, 2014
Greg
June 23, 2019 at 9:53 amI’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).
Brad
October 11, 2018 at 2:51 amWOW! 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!
em
May 2, 2018 at 2:38 pmHi 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
May 2, 2018 at 3:04 pmYep, Fahrenheit. As a doctor I used metric for everything. Here everything is American.
Alec
April 23, 2018 at 1:14 pmI 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
April 23, 2018 at 2:00 pmI 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
Stephen Reedy
September 30, 2017 at 7:47 pmI’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
September 30, 2017 at 10:01 pmI’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/
Jeff
August 21, 2017 at 11:12 amHey 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
August 21, 2017 at 11:15 amAgain 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
Jeff
August 21, 2017 at 8:48 amHi 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
August 21, 2017 at 10:03 amHi 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
August 20, 2017 at 7:52 pmI 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
August 20, 2017 at 8:01 pmHi 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
Gadge
August 17, 2017 at 2:25 amI 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
May 17, 2018 at 4:01 pmCheck his instructions for INDIRECT heat
Woody
August 6, 2017 at 11:51 amOMG……used Jack Daniels wood chips.. usually have left overs but these chips gave it the WOW factor
Michael Lawton
July 7, 2017 at 9:33 pmCan 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
July 7, 2017 at 9:50 pmThe 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.
Shirley Kressel
February 1, 2017 at 12:31 pmWhat 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
February 1, 2017 at 12:38 pmHi 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
Ben Rencher
October 7, 2016 at 9:41 amNo 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
October 7, 2016 at 10:11 amYep, 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/
DrDan
September 2, 2016 at 2:15 pmSince 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
gary nuttall,sr.
September 2, 2016 at 2:07 pmFirst 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.
Nick
September 1, 2016 at 5:42 pmJust 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.
DrDan
July 4, 2016 at 10:54 amHi 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.
John
July 4, 2016 at 10:33 amDid 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.
Brandon
July 3, 2016 at 10:21 pmI 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
July 3, 2016 at 10:31 pmHi Brandon, Thanks for the note. Now, “competition good” is a very high bar. I’m glad they worked so well for you.
Dan
Jack
June 5, 2016 at 12:16 pmIf 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
June 5, 2016 at 1:21 pmHi 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
gary
May 13, 2016 at 9:51 amWhat type of wood chips do you use.
DrDan
May 13, 2016 at 10:16 amI generally use Hickory. It is always available locally. Apple is nice for a change for chicken. I want to try cherry this season sometime.
Ka
April 10, 2016 at 11:11 amJust started these….. how long for the potatoes to cook and should I wrap them in foil?
DrDan
April 10, 2016 at 12:21 pmPut them in the back of the indirect area now. About the same time as the ribs.
DrDan
Jim
March 27, 2016 at 6:14 pmA 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
March 27, 2016 at 6:57 pmThe 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
Cherie
March 7, 2016 at 8:08 amI 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!
Henry Clayton
February 7, 2016 at 11:21 amSince 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
February 7, 2016 at 12:14 pmThanks 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
d n
July 19, 2015 at 6:17 pmcame 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
July 19, 2015 at 6:39 pmThanks so much for the note and rating.
DrDan
Jesse
June 16, 2015 at 7:14 amDan, I can’ wait to give this a try. The pictures are mouthwatering!
Keep up the good work my friend
Garell York
May 14, 2015 at 3:45 pmThese look real good, I have just put them on my gas grill. Thanks for the recipe.
DrDan
May 14, 2015 at 7:50 pmRibs are always good. Hope it works well for you.
DrDan
Miss Lilli
October 17, 2015 at 5:12 pmTried ‘your’ ribs & they were excellent!! & for an extra touch sprinkle your oiled potatoes w lemon pepper seasoning!! Pleases our palate!