Most veteran Pitmasters will tell you it’s impossible to smoke ribs on a gas grill properly, however this how-to guide might just change your mind. All you need is a gas grill with a “two-zone” or “indirect fire” setting, a slab (or two!) of pork ribs, and this method…
How To Smoke Ribs On A Gas Grill
Preparing Your Ribs For Smoking
As with any ribs, the first thing you have to do is prepare them. Rinse the rib rack off with cool water, dab them dry with a paper towel, and proceed to remove the membrane and trim any excess fat or loose meat.
RELATED: BBQ Ribs Recipe Part 1: Preparing Your Ribs For Smoke
Rubbing Your Ribs Down
Next, apply the binder that will help the seasoning stick to the meat. Popular options are mustard, olive oil or peanut oil (the latter being used in this guide). Then apply any seasoning you prefer on both sides.
Setting Your Gas Grill Up To Smoke
Time to light up the gas grill. The setup might be a little different depending on the grill you are using, but the basic premise is the same: light either the far left or far right burner so you have heat coming from just one side. Stabilize the temperature to about 250°F. Place the ribs on the “cool zone”, opposite the heat source. Close the lid and monitor the temperature to make adjustments if needed.
At the 1.5 hour mark, spritz with apple cider vinegar or any other liquid you prefer.
Wrapping Your Smoked Ribs
After 2.5 to 3 hours, pull the ribs off the heat. Lay down some margarine, sugar and hot sauce on a sheet of tin foil, place the rack on top and wrap tightly while making sure not to puncture the foil. Place the wrapped ribs back on the indirect heat side of the grill.
Two more hours into the cook, you should be able to see the meat pull back from the bones, and the first one or two bones should be completely exposed. This is a sign that the ribs are ready to move on to the final stage. Pull them of the heat and place them in an open container, like a disposable roasting pan. Alternatively, make a “boat” out of tin foil, making sure it’s large enough to hold the ribs. Place the rack in the container meat side up and apply another layer of seasoning before moving it back to the grill.
Add Finishing Touches To Your Ribs
10 to 15 minutes later, the rub should have given the meat a great color. If you prefer dry seasoned ribs, you can pull them off the heat, let them rest and enjoy right away. If you want to glaze with BBQ sauce, apply the glaze and let them cook for another 15 minutes.
The result, while not the same as wood smoked ribs, will still be great. It’s definitely possible to smoke ribs on a gas grill, especially if a gas or propane grill is all you have to work with.
Enjoy!
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THANKS FOR THE GREAT VIDEO. USING THAT AS A GUIDELINE I JUST COOKED UP SOME AWESOME RIBS HERE IN NJ ON THIS WINDY DAY. GRILL ON MED KEPT GETTING BLOWN OUT! LOL BUT IN THE END. GREAT FRIGGIN RIBS!
I use a tube perforated with 100 of holes and fill with fruit wood pellets to create the smoke. You can buy on e-bay or any good barbecue store. Then place ribs on elevated grill on indirect heat side. The last hour, I wrap the ribs in tinfoil with a good barbecue sauce. Come out perfect every time.
Great share Douglas, thanks for the advise!
THANKS FOR THE GREAT VIDEO. USING THAT AS A GUIDELINE I JUST COOKED UP SOME AWESOME RIBS HERE IN NJ ON THIS WINDY DAY. GRILL ON MED KEPT GETTING BLOWN OUT! LOL BUT IN THE END. GREAT FRIGGIN RIBS!
Malcom, thanks for posting this rib method using Gas Grill! After knee surgery #6 my surgeon said I could visit wife and family in Costa Rica. I had a Napolean Gas Grill there and they asked me to do ribs. All of your spices are in my pantry in San Antonio, Texas. I had to improvise. While not as good as Ribs done on my Green Mountain Smoker, they were damn good! With exception of the spices followed your method start to finish. Took all of 4 1/2 hours. Meat came off the bone as clean as in your video. Thanks for posting!!!
I use a smoke box or just wrap wet wood chips in tin foil with holes and put it over the hot burner side. Smoke ribs, chicken, pork butts, nearly anything on my gas grill. Just need to add new wood chips occasionally to keep up the smoke.
Where is the smoke?
I been doing this for quite awhile and I use wood chips on a small tray right off the fire,it comes out OK but I can get some more tips from you pitmaster