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๐Ÿ Home ยป Recipes ยป Pork Rib Recipes

Grilled Baby Back Ribs for Beginners

Updated: May 7, 2025 ยท Published: Apr 23, 2024 by Dan Mikesell AKA DrDan ยท 59 Comments

Jump to Recipe
Total Time: 3 hours hrs 10 minutes mins

Learn how to cook perfect Grilled Baby Back Ribs on a gas grill that are tender, juicy, and packed with BBQ flavor without a smoker or years of experience. With a simple dry rub and a few tips, this foolproof recipe will have you cooking ribs like a pro.

๐Ÿ–Ingredients

Baby back ribs: St. Louis or spare ribs will also work
BBQ dry rub: your own or brown sugar, salt, chili powder, onion powder, garlic powder, black pepper
Wood chips: if smoking, I use hickory.
BBQ sauce: for serving
Equipment: Grill surface and an instant-read thermometer

grilled Baby Back Ribs on black cutting board.
Jump To (scroll for more)
  • ๐Ÿ–Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Grill Baby Back Ribsโ€”Step-by-Step Photo Instructions
  • โฐHow Long to Grill Baby Back Ribs (Time Guide)
  • ๐Ÿ”ฅHow to know when the ribs are done?
  • ๐Ÿ‘Rib recipes you should try
  • ๐Ÿค”Reference Posts
  • ๐ŸŒก๏ธWhy use a grill temperature of 250ยฐ?
  • ๐Ÿค”What is indirect heat?
  • ๐Ÿ”ฅSmoking on a gas grill
  • ๐ŸฅฃDry rub suggestions
  • ๐Ÿฝ๏ธWhat to serve with BBQ baby back ribs
  • โ„๏ธStorage and reheating tips
  • โ“FAQs
  • ๐Ÿ–About Baby Back and Other Pork Ribs
  • ๐Ÿ“–The Recipe Card

quote mark
Featured Comment from Matt :
โญโญโญโญโญ
"Delicious. Wife also loved them. These are the best ribs I've cooked so far - this basic recipe is a keeper, and I'm going to stick with it."

With easy-to-follow instructions, this recipe covers everything beginners or experts need to know: grill setup, cooking times, temperature, and how to add wood smoke. Iโ€™ll also share tips on seasoning, prepping the ribs, and knowing exactly when theyโ€™re done.

The best BBQ ribs are easier than you think to cook low and slow on your gas grill with homemade dry rub and your favorite barbecue sauce. I consider BBQ ribs of the three classic BBQ grilling recipes you can do the gas grill, along with BBQ Beef Brisket and Smoked Pulled Pork Butt.

๐Ÿ‘จโ€๐ŸณHow to Grill Baby Back Ribsโ€”Step-by-Step Photo Instructions

Baby back ribs with BBQ dry rub ingredientsโ€”labeled.
St. Louis or pork spare ribs may be used but take longer to cook.

1. Grill Setup

Cleaning grill grates.

1a. Set up the grill for indirect cooking with a temperature of 250ยฐ on the indirect side. Clean and oil the grill grates.

Wood chips in a smoker box.

1b. If smoking, use a built-in smoking box, a cast iron smoke box, or a foil pouch with holes. I use hickory wood chips.

2. Preparing the slab of ribs

Removing the inner membrane on a rack of ribs.

2a. Prepare the ribs. Remove the inner membrane and check for bone chips. Tips for removing the membrane are in the FAQ section.

ribs with rub on black board.

2b. Mix the homemade dry rub and apply it to all sides of the ribs.

3. Grilling the ribs

ribs on grill over pan.

3a. Grill with indirect heat for 2 to 3 hours. Longer for St. Louis or spare ribs.

A smoking grill.

3b. Optional: smoke for 30-60 minutes.

4. Check for doneness

ribs breaking when picked up with tongs.

4. The ribs are done at an internal temperature of 190ยฐ+ (200ยฐ-205ยฐ preferred.) Other endpoints are discussed below.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โฐHow Long to Grill Baby Back Ribs (Time Guide)

Three hours is a reasonable estimate for cooking a medium-sized rack of baby back ribs on a gas grill. If your ribs are smaller or you are unsure about your grill setup, start checking at about 2 hours.

A thick slab may take 4 hours. If cooking more than one slab with a vertical rack, add 30-60 minutes. There are the variables of the grill and the meat, so there is never an exact time for something like this.

Cooking time will be longer if you use a larger rib, like a St. Louis or spare ribs. Never cook by time; cook to an endpoint.

๐Ÿ”ฅHow to know when the ribs are done?

You need to know when the ribs are done. If they are grilled too long, they are dry and overcooked. But too short, and they are tough. Here are three things to check, but I generally depends on the temperature and the rib bone exposure.

  1. ๐ŸŒก๏ธTemperature at 190ยฐ+, but 200ยฐ-205ยฐ is better. It is hard to get an accurate temperature due to the thin meat and the bones interfering. Use an instant-read or meat thermometer.
  2. ๐ŸฆดYou want to see some of the rib bone endsโ€”this means the ends are sticking out. This happens when the meat is cooked and shrinks.
picture of the exposed bones saying we are done.
Exposed rib bone ends are saying we are done cooking.
  1. ๐Ÿ”ชWhen you pick up the ribs with tongs, holding them about โ…“ of the way up, they crack some.
done ribs crack under their own weight.
Fully cooked ribs are cracking under their own weight.

๐Ÿ‘Rib recipes you should try

There are other good choices for your ribs. Check out Ribs in the Oven, which are baked in foil, Crock Pot Baby Back Ribs, or try some Grilled Boneless Pork Ribs.

๐Ÿค”Reference Posts

A Beginner Guide to Grill Temperature on a Gas Grill

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

๐ŸŒก๏ธWhy use a grill temperature of 250ยฐ?

The best grill temperature is 250ยฐ. Most smokers and top grillers like to cook ribs in the 225ยฐ-250ยฐ temperature range. A lot of that โ€œmoistureโ€ you love is melted collagen, which doesn't melt rapidly.

The collagen in ribs starts melting at about 160ยฐ and increases up to 185ยฐ. If you rush the cooking at a higher temperature, the collagen will not completely melt before drying or burning the meat.

๐Ÿค”What is indirect heat?

Using indirect cooking means the meat will not be directly over the heat source. All grills are different, so you must learn this for your grill.

You will need a large grill surface area to cook ribs and a grill surface thermometer to measure the surface temperature. I suggest adding a drainage pan under the ribs. This is usually under the grill grids, but it CANNOT rest on the burners.

๐Ÿ”ฅSmoking on a gas grill

Many larger grills now have a built-in smoking box; if not, use a cast-iron smoking box or aluminum foil packets of wood chips.

I suggest hickory, but cherry, pecan, mesquite, and apple are commonly used. Some people like oak, but I'm not fond of oak for ribs.

Please see How to Set Up Your Gas Grill for Smoking and Low and Slow Cooking for more details and troubleshooting.

๐ŸฅฃDry rub suggestions

I included a simple 5 spice dry rub for ribs in the recipe using common pantry ingredients. For Memphis style ribs, use my Memphis Dry Rub. Or use the rub of your choice, like a Cajun blackening rub or Chipotle BBQ Dry Rub.

This rub recipe makes enough for two slabs. Cut it in half to have less leftover if you want, but I save it for next time. You can add a pinch of cayenne pepper for some heat.

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

๐Ÿฝ๏ธWhat to serve with BBQ baby back ribs

This is a dry rub rib recipe, meaning the sauce is served on the side at serving. My favorite is my Memphis Barbecue Sauce recipe, but use the sauce you like.

Other typical side dishes are baked beans, Macaroni Salad, Caprese Pasta Salad, Microwave Corn on the Cob, and Baked French Fries. Serve with Old Fashioned Cornbread or Cornbread Biscuits.

โ„๏ธStorage and reheating tips

Store leftovers sealed airtight and refrigerated for 4 days or frozen for 4 months.

If frozen, thaw overnight in the refrigerator. Reheat leftovers in the oven on a rimmed tray sealed with aluminum foil (preferred) or in the microwave.

โ“FAQs

How to remove the membrane from babys back ribs?

Pork ribs have a thin membrane on the back of each rack, which is the lining of the lung cavity. It does not have to be removed, but most experts want it removed (and I do, too). Removing it increases the rub flavor.

This is easier than you think. I like to use my fingers and a butter knife. Often, the best part of the knife is the handle. Work your way under it in the area of a rib near an end. Then, once you can get a good hold on it, start pulling at an angle, and it will come off. It is an acquired skill, so you won't be perfect the first time.

Do I need to wrap the ribs in aluminum foil?

No, but some people do. It will interfere with smoking. But it will not interfere much with cooking time. I prefer to have the surface and rub exposed to the grill environment for good bark development.

Maintaining a constant temperature in an oven is much easier than on a grill. So, you can cook in the oven with foil (Oven-Baked Baby Back Ribs) and finish on the grill or a broiler.

Can I cook baby back ribs on a charcoal grill?

Yes. It is all about grill setup and getting the temperature correct. Indirect grilling requires a large surface area. However, it will be harder to maintain a consistent surface temperature for several hours.

How to keep grilled ribs moist?

The most important thing is low and slow indirect grilling at 250ยฐF. If I let the indirect side wander up to 300ยฐ, they always have some dryness. Brining ahead of time can help. A spritzing with apple juice every 30 minutes will also help, but it will prolong cooking time since the grill will take some time to recover from so much hood opening.

Some people apply BBQ sauce in the last 30 minutes or so of cooking, which helps keep the surface moist and pleasantly caramelized.

Some will wrap the ribs tightly in the last half of cooking, but I love the crispy bark, and the steam with wrapping will interfere with one of my favorite parts.

๐Ÿ–About Baby Back and Other Pork Ribs

Back ribs are cut from the top/back part of the rib, where it meets the spine. They are called baby back since they are shorter than the other rib cuts. They will usually be 10-12 ribs that are 4-5 inches, give or take a little, and typically weigh 1 ยฝ to 2 pounds.

graph showing location of baby back ribs - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified per the license.

Other pork ribs are bone-in spare ribs and St. Louis ribs. St. Louis ribs are spare ribs with the sternum, some cartilage, and rib ends removed. Since baby back ribs are meatier and in higher demand, they will cost more but are well worth the price, in my opinion.

While this recipe centers on baby back ribs, the same method can be used for pork spare ribs and St. Louis ribs. They will just take a bit longer.

๐Ÿ“–The Recipe Card

grilled Baby Back Ribs on black cutting board

Grilled Baby Back Ribs for Beginners

4.78 from 9 votes
From Dan Mikesell AKA DrDan
Learn how to cook perfect Grilled Baby Back Ribs on a gas grill that are tender, juicy, and packed with BBQ flavor without a smoker or years of experience. With a simple dry rub and a few tips, this foolproof recipe will have you cooking ribs like a pro.
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 10 minutes minutes
Servings #/Adjust if desired 2 servings

Video Slideshow

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Ingredients

  • 1 rack baby back ribs
  • ยฝ cup rub of your choice

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

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

Instructions
 

  • Baby back ribs with BBQ dry rub ingredientsโ€”labeled.
    Set up the grill for indirect cooking over a drip pan under the indirect area, but not on the burners, with ยฝ to 1 inch of water. Stabilize temperature at about 250ยฐ. Clean and oil the grill grates.
  • Removing the inner membrane on a rack of ribs.
    Prep the ribs. Remove the inner lining and check for bone chips.
  • ribs with rub on black board
    Rub with about ยฝ cup of a dry rub of your choice or my suggested rub. The rub will work fine if applied just before grilling or the day before. If applying early, then wrap with plastic wrap and refrigerate.
  • ribs on grill over pan
    Place over the drip pan and start your smokeโ€”30-60 minutes of smoke is enough. Then keep your hands off for about 2-3 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. If you are unsure of your grill setup or doing smaller ribs, start checking at 1ยฝ hours.
  • ribs breaking when picked up with tongs
    The ribs are done when: First, an internal temperature of 190ยฐ+ (200ยฐ-205ยฐ preferred.) Second, some ends of rib bones are sticking out. Lastly, when you pick up the ribs with tongs holding them about โ…“ of the way up, they should crack.
  • edges if bones showing on ribs
    Allow to rest for 10 minutes before serving.

Recipe Notes

Pro Tips:

  1. The three most important points to success are grill setup, keeping the right grill surface temperature, and knowing the endpoint of cooking.
  2. If you are unsure of your grill setup or doing smaller ribs, start checking at 1ยฝ hours. Also, review How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
  3. The endpoint:
    a) Temperature,190ยฐ+ (200ยฐ-205ยฐ is better.) It is hard to get an accurate temperature due to the thin meat and the bones interfering. Use an instant-read thermometer.
    b) The ends of the rib bones are sticking out a bit.
    c) When you pick up the ribs with tongs, holding them about โ…“ of the way up, they crack a bit.
  4. This post is for one slab of baby backs. If you have enough space, you could do two side by side, or use a rib rack. If you have a large slab of ribs or do a rib rack to cook more slabs, you must add some time. And if you use a larger rib like a St. Louis or spare ribs, they will also take longer.

Helpful links

How to Set Up Your Gas Grill for Smoking and Low and Slow Cooking
A Beginner Guide to Grill Temperature on a Gas Grill
ย 

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To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 590.3 kcal (30%)Carbohydrates : 62.3 g (21%)Protein : 32.7 g (65%)Fat : 27.6 g (42%)Saturated Fat : 10.1 g (51%)Polyunsaturated Fat : 4.9 gMonounsaturated Fat : 10.4 gTrans Fat : 0.2 gCholesterol : 97.8 mg (33%)Sodium : 5378.3 mg (224%)Potassium : 787.7 mg (23%)Fiber : 6.7 g (27%)Sugar : 25.1 g (28%)Vitamin A : 1587.9 IU (32%)Vitamin C : 7.1 mg (9%)Calcium : 656.2 mg (66%)Iron : 22.2 mg (123%)
Serving size is my estimate of a normal size. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.

Originally published May 11, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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  1. Ben Rencher says

    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 says

      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/

  2. DrDan says

    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
  3. gary nuttall,sr. says

    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
  4. Nick says

    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
  5. DrDan says

    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
  6. John says

    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
  7. Brandon says

    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 says

      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

  8. Jack says

    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 says

      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

  9. gary says

    May 13, 2016 at 9:51 am

    What type of wood chips do you use.

    Reply
    • DrDan says

      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.

  10. Ka says

    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 says

      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

  11. Jim says

    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 says

      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

  12. Cherie says

    March 07, 2016 at 8:08 am

    5 stars
    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!

    Reply
  13. Henry Clayton says

    February 07, 2016 at 11:21 am

    4 stars
    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.

    Reply
    • DrDan says

      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

  14. d n says

    July 19, 2015 at 6:17 pm

    5 stars
    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.

    Reply
    • DrDan says

      July 19, 2015 at 6:39 pm

      Thanks so much for the note and rating.
      DrDan

  15. Jesse says

    June 16, 2015 at 7:14 am

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

    Keep up the good work my friend

    Reply
  16. Garell York says

    May 14, 2015 at 3:45 pm

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

    Reply
    • DrDan says

      May 14, 2015 at 7:50 pm

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

    • Miss Lilli says

      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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