How to Grill Ribs on Gas Grill

I like to trim any lose ends or meat tags if they are there. These will char quickly on the grill so this will help avoid that. I keep the marble of fat within the ribs intact. This will add a lot of flavor.

If you plan to serve the ribs with only a dry rub and no BBQ sauce, I recommend prepping the ribs overnight (or 10-12 hours) for amazing flavor.

If you plan to serve them with BBQ sauce, 2 hours in advance is optimal, but still not required. When you prep the meat it allows the spices to penetrate and enhances the flavor.

Store the ribs covered and in the refrigerator.

Cook Low and Slow
High heat = dry ribs. Stick to 250–300 degrees and let them cook slowly so the fat and collagen have time to break down and stay moist.

Wrap in Foil (I rarely do this)
I recommend it especially, if you are having trouble and getting dry tough ribs. After the ribs have absorbed enough smoke (usually about halfway through), wrap them in foil with a splash of apple juice, broth, or a little butter. This steams them and locks in moisture.

Don't Skip the Rest
Let ribs rest for at least 10–15 minutes after cooking. Resting helps the juices redistribute so they don’t spill out when you slice.

Glaze Toward the End
If you're using BBQ sauce, brush it on during the last 5-10 minutes of grilling so it doesn't burn or dry out the surface.

Ribs are slow-cooked, so that means you want your temperature to be lower than medium heat. Preheat your grill to 250 degrees. Getting to know your grill is important. Most modern and newer grills will display the temperature.

If you don't have a temperature dial you can do a hand test to see if the grill has reached medium-high. You can read more about How to Check the Temperature of Your Grill here.

Grill the ribs for 90 minutes to two hours. You can test if the ribs are finished cooking by using a meat thermometer. According to the USDA, pork ribs should cook to a minimum temperature of 145 degrees.

A dry rub is a combination of spices and seasoning added to the meat to enhance flavor. It's different from a marinade which has liquid ingredients (often to tenderize the meat) like apple cider vinegar or citrus.

Marinades are great for hearty meats that won't necessarily get tender on their own by cooking, such as chicken, thick cuts of pork, and steak. I don't find a marinade necessary for ribs because they are slow-cooked and have a nice amount of fat on them to keep the meat tender and juicy. Feel free to use a liquid marinade if you wish.

I love to use my Homemade BBQ Rub and Seasoning for these. It's a combination of: brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper.

Most ribs will have a thin membrane intact on the back of the ribs that protect the bones.

If you leave this on, it will prevent the dry rub from penetrating into the meat. It will also get hard when you grill it and the ribs will be tough and rubbery to eat.

The best way to remove it is to use a small knife and a paper towel. The paper towel will help because it's really slippery. I have removed the membrane without it, plenty of times. Do what works best for you.
It may come off in one pull, or you may have several attempts.

For a charcoal grill, add charcoal to one side of the grill. On the other side, place a foil pan filled with water, this keeps the ribs moist. Replace the grill grates and light the fire. Let the grill reach a temperature of 250-275 degrees. You'll need to monitor the fire and add more charcoal as needed throughout cooking to keep the temperature constant.

For a gas grill, light one of the burners and close the grill and allow it to reach a temperature between 250 and 300 degrees. You will grill the ribs on the opposite burners away from the direct heat.

Use Wood Chips or Chunks
Soak a handful of wood chips (like hickory, apple, or mesquite) in water for 30 minutes.
Drain them and place in a foil packet or smoker box.
Poke holes in the top of the foil to let smoke escape.
Place the packet directly on the heat (over one of the burners).

Keep the Lid Closed
Smoke needs to circulate, don’t lift the lid too often.
Let it build up and flavor your food as it cooks.

Keep the Lid Closed
Smoke needs to circulate, don’t lift the lid too often.
Let it build up and flavor your food as it cooks.

Optional Flavor Boost: Smoked Spices or Liquid Smoke
Rub your ribs with smoked paprika or chipotle powder.
Add a tiny splash of liquid smoke to your BBQ sauce (but don’t overdo it, a little goes a long way!).

Ribs are usually done when they reach an internal temperature of about 195–203°F. At that point the connective tissue has broken down and the meat is tender.

You can, but it’s optional. Wrapping helps speed up cooking and keeps the ribs extra tender, but grilling them unwrapped will give you a firmer bark and more grill flavor.

Pick up the rack with tongs from the middle. If the ribs bend easily and the meat starts to crack slightly on the surface, they’re usually ready.

Yes. You can grill them most of the way, then wrap and refrigerate. Finish them on the grill later to heat through and add sauce.

Reheat them covered in the oven at 300°F with a little broth or BBQ sauce to keep them moist. You can also finish them on the grill to bring back some of the char.

Store leftover ribs in an airtight container in the refrigerator for 3–4 days.