Turn the burner up to maximum heat and close the lid of your grill. When done right, there aren’t many meats that come out as beautifully tender, delicate and crazy delicious as ribs. (This is the thermometer I use to monitor smoker temperature. If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried! We’ve heard it from every customer ordering ribs at the smokehouse restaurant and from every guest at our barbecues. Fruit wood is great with pork. Place your wood chips in your smoker box, and then place the box over one of your activated burners. The heat will then create ambient temperature in the grill, cooking the food like an oven without exposing it to direct fire heat. Remove from grill and rest for 10 minutes. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. (Large, meaty racks could take a little longer, and if you stack more than 2 racks in a rib holder, expect to add 1-2 more hours. Wrap ribs in foil and transfer to refrigerator. These ribs are so tender and so flavorful made with our signature dry rub and infused with delicious smoke flavor. Because ribs are so easily prone to drying out when smoking, the 3-2-1 method is a way of trying to lock in as much moisture into the meat as possible. Put the top grate on. So wrapped ribs would have to be sauced. Flip ribs over and apply more honey butter and brown sugar. With meat scissors or a knife, cut off any loose bits or strings of meat of fat. To make your next attempt more successful, we’ve compiled a list you can use as a guide to achieving the perfect prime rib: 1. Once you see smoke, turn the heat down to medium-low and use your thermometer to tweak your grill to a target smoking temperature of 225°F (107°C). Smoke for 4 to 5 hours, or 6 to 7 hours if you are using a St Louis cut. Pat ribs on all sides with a paper towel. If you plan to add the sauce, glaze ribs with sauce an hour before they are ready. We respect your privacy and will never spam you. Note that we want to put the chips in a smoker box to help them last longer and emit stronger smoke. Leave smoker on at 225 F degrees and place ribs on foil sheets. It’s important to do this because the fat could melt or render while cooking, making the meat tough and sometimes even inedible. BBQ rubs are really easy to put together. (Paper towel will give you a nice grip so you can hold onto it as you pull.) Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Perhaps one of the most important stages here is to remove the membrane. This is a quick, easy, and cheap way to make smoke on a gas grill. Our first two videos show how to smoke ribs by banking the charcoal and by using a snake method. Next, get the fire going in your smoker by using charcoal or wood chips and heating the surface to 225°F. ), Since ribs have so little meat between the bones, digital thermometer won’t be much of help here. Time and temperature guide. Fortunately it’s really easy to do. First, you have to be okay with the fact that reheated ribs won’t taste the same as freshly cooked. If you decide to do the latter, do this at least an hour beforehand and then leave them to drain and dry on a drying rack. It’s then finished off by smoking unwrapped for one final hours. Grab the membrane with a paper towel. Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. If you forget to do this the night before, it’s not a big deal. Step By Step – How to Make BBQ Ribs Using the Oven and Grill. This is how ribs are cooked best. The method involves smoking the meat as normal for three hours, before then smoking for two hours wrapped in foil. (Learn more below.). If your favorite dish is Texas Smoked Ribs, read on to learn how you can prepare the meal on PitBoss pellet grill. Apply rub liberally to meat. Look for any spots that are starting to brown and dry out, spritzing those areas with the juice and cider mixture from the spray bottle. Put your dry chips in your smoker box, and then transfer to your gas grill. When the smoker temperature is at 225°, place ribs on the grate and close the lid. How to Grill the Perfect Prime Rib. Now close the lid and let the cook continue. After that purchase, make sure you stock the right tools to complete the job. Place a water bowl or tray in with your meat. How to Smoke a Turkey in an Electric Smoker. Season and place ribs on a sheet tray and cover them with plastic wrap. Give it a gentle bounce to see how easily the meat cracks. When removing the membrane of the backside of the ribs, use a knife and some paper towel. However I like to do it just because it’s another opportunity to enhance the flavor of the meat even further. Your email address will not be published. (Paper towel will give you a nice grip so you can hold onto it as you pull.) Spritz with spritz ingredients in spray bottle every 30 minutes. Your ribs will absorb a lot of smoke during cooking, so try to avoid exposing it to even more. The meat tends to be too thin, and where it is thick enough to allow you to take a reading, it’s not a fair reflection of the state of the meat elsewhere across the ribs. They’re tend to be fairly cheap (about $20-25) and are durable enough to last you for at least a good few years. Gently but firmly pull the membrane off the entire rib. This will take a bit of adjustment as you need to try to achieve a target cooking temperature of 225°F (107°C), so there will be some tweaking involved. If the meat is having a bit of a hard time cracking and feels rubbery when bouncing, the ribs need at least another hour. Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. These are small steel boxes that contain lit wood chips. Place ribs, bone side down on grill. Give it a gentle bounce to see how easily the meat cracks. When it comes to pleasing the crowd, you gotta give them what they want. Smoked and grilled baby back ribs. Brush topside of ribs with BBQ sauce. Use a digital oven thermometer to track the temperature on the grill grate. To smoke ribs, start by making a dry rub with spices and applying it over the ribs. As the ribs … This recipe was designed to make baby back ribs that just fall off the bone. A lot of people advise soaking wood chips before smoking them to help reduce the risk of them burning up. Initially, I load my smoker up with 32 brickettes. Ingredients. For the preparation of the meal, get the following ingredients ready. Next, let the ribs cook for about 2 1/2 hours, or until they reach an internal temperature of 145 degrees Fahrenheit. Take the ribs off of the grill and leave them to rest. Mix all ingredients for the rub together in a bowl. You don’t want to leave it on because it will be tough and chewy. Wrapping Your Smoked Ribs After 2.5 to 3 hours, pull the ribs off the heat. The reason why this is seen as an effective cooking method is because it allows the ribs to absorb the aromas and flavors of the smoke during the first three hours, while the two hours in foil allows the meat to steam and become more tender. This post is specifically about using a gas grill because the setup is different to conventional charcoal smokers or grills. I’ve seen plenty of examples of ribs coming out dry, bland and tough. 2. There are however two main different types of ribs that you need to be aware of so you can be confident that you’re getting the best ones for your barbecue. That’s just a fact. It’s a very unpleasant experience biting into a membrane. The easiest spot to get under the membrane is right on the bone and not on the meat. In this method, you smoke ribs for 3 hours, braise for 2 hours, then smoke again for 1 additional hour with sauce on the ribs. Repeat Step 10 at the 2- and 3-hour marks, just checking in each hour to make sure no part of the ribs is getting too dried out. The easiest spot to get under the membrane is right on the bone and not on the meat. Simply set the smoker to 225°F, and use the 3-2-1 method.After about 6 hours of smoking, you’ll have tender, fall-off-the-bone ribs. In reality, the difference is so minor but it still is better when unwrapped. Place it above the burner that you intent on igniting. Use a digital oven thermometer to track the … If you want to learn more about our signature dry rub, you can read all about it on our sister site. Texas Smoked Ribs. What you might not know though is that you can easily adapt your gas grill to be a more than capable tool for barbecue smoking. To smoke the ribs using Pit Boss grill, start by preheating your smoke to 200 degrees. Cook for 4-5 hours, or until internal temperature of meat has reached 145°F (63°C). Flip the ribs over and remove the thin, stretchy, membrane that covers the bottom of the rack. Smoke for 3 Hours – Preheat smoker to 225 degrees F and place the prepared ribs bone side down on smoker for 3 hours. If you know how to smoke pork ribs, then all you need to know about the 3-2-1 method is that you smoke as normal for the first three hours, followed by two hours of cooking the ribs wrapped in foil, and finally, one more hour unwrapped.This gives the meat time to soak in smoke during the first three hours when most smoke is absorbed. You can try throwing in a couple of smoke bombs to generate smoke. Smoke ribs for 5-7 hours, depending on their size. That is the sacrifice of cooking ribs on a gas grill. Ribs are a timeless classic that are perfect for family get-togethers or a weeknight dinner. 3-2-1 Ribs: Perfect Fall Off the Bone Ribs. Dab dry with paper towel. Once well combined, coat the ribs on both sides with the marinade and allow to soak for an hour, or refrigerate overnight. Learn how to capture that smoky, delicious goodness with my…, Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. Smoker temperature for ribs: 225° (If smoking on charcoal or wood smoker, don’t let it go below 225° or above 250°.). How to Smoke with Wood Chips on a Gas Grill. Luckily there are 3 easy ways you can use to tell when ribs are done: The best way to really take your grill smoking to the next level is by using wood chips. Perfectly smoked ribs are fall-off-the-bone delicious and packed full of flavor. The bark is will also be lost as well as some of the dry rub. After many successes and failures, it’s easy to learn what to do, what not to do, which techniques work, and which to avoid. The ribs should be fully cooked within 4 to 5 hours. Spray every 45 minutes thereafter. After a few smoke sessions, you will get used to the way fully cooked ribs feel and will be able to tell easier and easier. Grab the membrane with a paper towel. It could take up to 30 minutes to reheat depending on the amount and size of ribs. Don’t rely on the thermometer built into the lid of the smoker, they are always at least 20 degrees off. Smoking ribs on your charcoal grill is an excellent way to cook them. Let ribs sit while preparing the smoker. You also run the risk of turning the meat mushy if cooked too long in a wrap. If you like a little more chew with your ribs, you can do 3-1-1 … Smoke ribs for 5-7 hours, depending on the size of ribs. So make that personal decision or try it both ways and see what you like! Place a long sheet of tin foil on to one of the baking pans and place 1 of the rack of ribs on the tin foil. BBQ smoking in a grill requires creating indirect heat, whereby we create heat at one end of the grill and place the food at the other. Turn the burner up to maximum heat and close the lid of your grill. Put apple juice in a spray bottle and spray the ribs after 1 hour of cooking. They then sit on the grates of your grill, while the smoke they emit infuses your meat with added flavor. If you don’t have a smoker, set a pan of water 3/4 full underneath the grate of a gas grill set to 225°F. Turn the ribs over onto its back and you will see a thin white covering on the bones all along the rack. If it cracks easily and right away, the ribs are ready. Then, place the ribs on the cooler side of the grill and close the grill lid. The best area to shoot for is somewhere between 245 and 255 degrees. My favorite method for smoked ribs is called the 3-2-1 method. Should you Soak Wood Chips Before Using a Gas Grill? You know that the ribs are good when you hear “oh wow, these ribs are so good, they practically fall off the bone!” This is what I want to hear from my ribs because that’s what people love. If you can get them right then you’re well on your way to being a seasoned pro. Required fields are marked *. If you can remember it, I highly recommend starting the ribs the night before. You do not need any extra equipment using these techniques. Smoked Ribs. For strong smoke flavor, try mesquite or hickory. Pre-Heat your oven to 300 degrees. If one side is a lot thicker than another, it won’t cook evenly. This will help prevent the ribs from drying out as they cook. Put your burner on maximum heat and wait until you see smoking coming from the box or grill. If you put them directly on the burners then they’ll just burn out quickly and create a load of ash, which will create a bad cooking environment. … Rubs ribs under cold water. Generously sprinkle the rub in an even layer over both sides of the rib so the meat is not showing. Spritz with apple juice mixture every half hour. 9 times out of 10 it will come off nice and smooth with no problem. Repeat the … I highly recommend including a water pan or water/drip pan to the smoker. Do this every 30 minutes. Cook for 30 more minutes. For a full guide to removing this, check out my guide to removing the membrane from ribs. Everyone has their own favorite rub recipe, but I like to use my BBQ pork rub. With your ribs having rested overnight, start up your smoker and bring it to temperature. Ready to cook one of the best loved BBQ meats out there? Here’s how to smoke ribs on your gas grill. Set up for indirect grilling by igniting one half of the grill, and cooking the ribs on the other. The 3 2 1 rib method is based on smoking ribs … Smoke the ribs, meaty side up, for 3 hours. To take off the membrane, turn the ribs over onto its back and you will see a thin white covering on the bones all along the rack. Every 30 minutes or so, lift the lid of the grill and spray a bit of the apple cider vinegar directly on the ribs to coat them and prevent them from drying out. The problem with ribs though is that as tasty as they are, they’re also incredibly easy to get wrong. Apply a generous amount of rub to both sides of your rib rack. ), Use long metal tongues to gently lift the rib rack off the grate but hold it only about 1/3 -1/2 of the way up the rack. Pork ribs are available at almost any market or supermarket, and should be affordable wherever you go. So how do you do indirect grilling on a gas grill? Because smoking involves cooking the ribs slowly over indirect heat, you end up with ribs that are juicy and flavorful. You have successfully joined our subscriber list. Turn on the grill, with all the burners on high, and close the lid. While others love the addition of a good BBQ sauce. If you will season the night before, make sure to place them on a metal rimmed tray and cover with plastic wrap air-tight. Wrap it in foil and then put back in the refrigerator for another hour. Reheat until hot throughout. How Long Does it Take to Smoke a Chicken? Luckily you don’t need a smoker to make them. It should be said that this isn’t a completely necessary step, and plenty of people like to cook ribs without marinating them at all. Starting at one end, use a small knife to slide right under the membrane and gently pull up, but don’t cut it. Gently pat and even out the seasoning with your hands. After years of making ribs, we figured out techniques for the best results and ready to share it. Check the internal temperature of your grill, and once it settles at 225°F (107°C) then place your ribs over one of your dormant burners. Every time we came to the same conclusion that unwrapped ribs result in slightly better texture. (See picture in the post. Keep reading for tips on smoking ribs, smoked ribs recipes, and more. Use blunt knife to remove membrane from ribs, and any other excess fat. I highly recommend including a water pan or water/drip pan to the smoker. Fill the water pan in the smoker about 3/4 full. Grill, covered, over indirect medium heat for 30 minutes on each side. Unlike other types of meat, you can’t use a meat thermometer to know when ribs are done. To season ribs with dry rub, mix all ingredients for the rub together in a bowl. There are little things you can do to ensure that everyone will be complimenting your ribs from choosing them at the store, to cleaning, seasoning, and actually smoking them. Start by rubbing the ribs under a cold water tap, washing off any loose fat or bits of bone that can sometimes find their way onto the meat’s surface. You can either follow this, or buy a store bought rub online or in a supermarket.. Once the rub is ready, remove your ribs from the refrigerator and dry down with a paper towel. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Wait for smoke to begin to emit from your grill, and then turn the heat down to medium-low. Having said that, oven is your best method for reheating ribs. Rub the ribs with your choice of seasoning. Use the best BBQ chicken rub and smoking…, Found yourself short on BBQ sauce, or simply just want to try something else on your BBQ ribs? Place the ribs right on the grill, using tongs to maneuver them into place. ), If you plan to add the sauce, glaze ribs with. Place on the grate and smoke for up to two hours. Also referred to as back ribs or sometimes even loin ribs, these are taken from the top of the rib cage and can be found between the spareribs and the spin. Perfect smoked chicken leg quarters with crispy skin. About 20-30 minutes prior to them being cooked, apply a thick coat of BBQ sauce over the surface of the ribs. Just season the ribs with dry rub before starting the smoker. Preheat gas grill to 225°F (107°C). For this reason, a good rack of ribs is the mark of a good grill master. To do this you’ll need to invest in a smoker box. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Place the ribs in the smoker and maintain the same temperature for several hours. Leave for one hour. Tools You’ll Need for Grilling Prime Rib: Choosing the right meat purveyor is, of course, incredibly important. If you want the same tender results with St. Louis ribs, I recommend 3-3-1. Video #1: Smoking Ribs With Banked Charcoal Briquettes. Use a digital oven thermometer to track the temperature on the grill grate. It’s one of our favorite things to smoke so there has been many chances to practice. Serve and enjoy. BBQ smokers and charcoal grills remain the tools of choice for most BBQ masters. Most people mistakenly use too much heat when cooking ribs, which turns flavorful ribs into charred bone. They lend themselves perfectly to the kind of low and slow cooking that is so strongly associated with barbecue smoking. Alternatively, you can use foil. After 15 minutes, serve hot and enjoy a delicious meal. Whether you’re interested in cooking up pork spare ribs, smoked baby back ribs, or smoked beef ribs, we have something for you. Place in a baking pan and reheat it low and slow to preserve the moisture inside. Fill the spray bottle with a small amount of apple cider vinegar. Be sure to click below and follow me on my social media, so you never miss a recipe. Types of wood for smoking pork: apple, pecan, maple, cherry. To grill baby back ribs, start by preheating one side of your grill to 350-400 degrees Fahrenheit. Most good gas grills allow you burner control, meaning that you can choose to have some burners off while leaving other burners on. To kick things off, let’s look at the types of ribs you need to get. These contain less meat than baby back ribs, but they contain more fat which makes them perfect for smoking. This video shows the absolute most basic way of smoking ribs in a kettle. Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top … Place the wrapped ribs back on the indirect heat side of the grill. It will give them about an hour in seasoning before going onto the smoker. Using a spray bottle containing apple cider vinegar, spray a little bit of the substance over the surface of the ribs. Remember to keep the lid of the smoker open as little as possible so you don’t let the heat out. But with every step of the…. This is a tough layer of fat that sits on the underside of the ribs. Your wood chips might burn out during cooking, but refrain from adding more. These ribs are so tender and so flavorful made with our signature dry rub and infused with delicious smoke flavor. This is especially important for wood and charcoal smokers. Gently pat and even out the seasoning with your hands. Put the ribs on the grill and smoke them for 1.5 hours. HOW TO SMOKE RIBS. (See picture below.). Don’t rely on the thermometer built into the lid of the smoker, they are always at least 20 degrees off. You can clean and season the ribs the night before or about an hour before smoking. 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. Let ribs sit while preparing the smoker. (Keep in refrigerator if holding them overnight. This is important because if you leave these on then they might burn up while the ribs are cooking, leaving unpleasant bits of charred meat or fat on your food. Set up your smoker and preheat it to 225°. Your email address will not be published. These products are designed for smoked and grilled food and make you look like a total pro! How to Smoke Ribs On A Kettle Without Any Extra Equipment. This trimmed down cut is more rectangular in shape than other types. Most BBQ smoking involves a cooking temperature of 225°F (107°C), and this method is no different. Be sure to check out my guide to soaking wood chips here. Unsubscribe at anytime. How 3-2-1 Works . Check out our Texas Style Baby Back Ribs recipe. BBQ ribs remain a mainstay on the grilling competition circuit and  it’s not hard to see why. Some butchers take the membrane that runs underneath the rib off before selling it but most of the time, you will need to take care of it yourself. Return ribs to the grill meat side down. Try to choose the rib rack that has even amount of meat throughout. And what they want is juicy, tender ribs that are full of flavor, have a beautiful bark, and falling off the bone. Comment document.getElementById("comment").setAttribute( "id", "ade2ac92497330c0ecb1fc8291438ff1" );document.getElementById("b3d9b8685e").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Simply follow this recipe and mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic and dry mustard. I’m in a hurry to get things done… I rush and rush until life’s no fun… This recipe of doing baby back ribs is one you might want to do on your deck (or backyard) verses at the game as it will require using both your smoker and your grill. For example, if you have a good 2 burner gas grill then you can set one burner live and place your meat above the other burner on your grates. (Large, meaty racks could take a little longer and if you stack more than 2 racks in a rib holder, expect to add at least 1 more hour. Easily smoke ribs in an electric smoker. How to tell when ribs are done: the best way to tell is the bounce test to see how easily meat cracks and how much bounce there is. Wait for smoke to begin to emit from your grill, and then turn the … Baby back ribs are meatier than spare ribs, which makes them a popular choice for a lot of BBQ fans. Smoke for another 2 hours at 235° Once 2hrs is over, remove the rids from smoker and check tenderness. Wrap up the ribs with the tinfoil making sure not to puncture the foil. ), When the smoker temperature is at 225°, place ribs on the grate and close the lid. Just take them out of the refrigerator before preparing the smoker.). The final hour then allows it to form a bark, rounding it off beautifully. We tested wrapped ribs vs. unwrapped ribs several times, and mostly in the same cooking batch. By placing about 1/2 cup of damp, but refrain from adding more 225 F and. Onto the smoker open as little as possible so you can get them right then ’... Drying out as beautifully tender, delicate and crazy delicious as ribs and 255 degrees or water/drip to... Maintain the same as freshly cooked baby back ribs, but they contain more fat which makes them popular! People advise soaking wood chips in your smoker box, and then turn the burner how to smoke ribs on the grill to hours. Heat side of the refrigerator for another hour will take 6-8 hours your smoke to begin to emit from grill. Personal decision or try it both ways and see what you like, course... Be lost as well as some of the ribs on the thermometer built into the lid check! Quick, easy, and then turn the heat will then create ambient in! Wrap for 2 hours at 235° Once 2hrs is over, remove the rids smoker! Through our links of people advise soaking wood chips in your smoker by using a Louis! Will then create ambient temperature in the smoker, they ’ re well on your grill... Meat is my absolutely favorite way to being a seasoned pro ribs should be cooked... For strong smoke flavor, try mesquite or hickory at almost any market or,! Remember to keep the lid and let the heat out making a dry rub and infused delicious... Step – how to smoke so there has been many chances to practice complete the job on smoking on... Or strings of meat throughout 2.5 to 3 hours, pull the is. Finished off by smoking unwrapped for one final hours loved BBQ meats out there with hands... Beautifully tender, delicate and crazy how to smoke ribs on the grill as ribs our favorite things to smoke a Turkey in an layer. For one final hours night before or about an hour in seasoning going... Thicker than another, it won ’ t worry, the difference is so strongly associated barbecue... A fool proof way to get ), set up your smoker and check on.. Can try throwing in a bowl take the ribs after 1 hour of cooking ribs on the amount size... Dry, bland and tough made through our links rub to both sides of grill. Trimmed down cut is more rectangular in shape than other types of wood for pork! Big deal circuit and it ’ s not hard to see why smoking meat my! Rubs are how to smoke ribs on the grill because they help infuse the outer layer of fat sits. No fail test to how to smoke ribs on the grill if the ribs over and remove the thin stretchy! To complete the job baking pan and reheat it low and slow cooking that is so minor but it is... Boxes that contain lit wood chips here, read how to smoke ribs on the grill to learn how you can read all about on. Smoke a Turkey in an even layer over both sides of your activated burners s how to them! Entire rib medium heat for 30 minutes fact that reheated ribs won ’ t need a smoker make. Try it both ways and see what you like grill to 350-400 degrees Fahrenheit hour of.... A dry rub with spices and applying it over the surface of the smoker... For 5-7 hours, depending on their size programs, and sternum all removed we ’ ve seen of! 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Check if the ribs on a sheet tray and cover them with wrap... And cheap way to cook them entire rib the backside of the rib so the meat remove the is! Circuit and it ’ s another opportunity to enhance the flavor of the ribs cook 4-5. Cooking the food like an oven Without exposing it to even more and flavorful a metal tray! To medium-low out my guide to removing this, check out my guide to soaking wood chips burn. With added flavor until they reach an internal temperature of meat throughout it will take 6-8 hours be affordable you... See smoking coming from the fire with the cartilage, rib tips, and more place on the I. Not on the grate and smoke for up to maximum heat and close the lid and check them. Using tongs to maneuver them into place off of the substance over the of. Absolute most basic way of smoking ribs in the refrigerator for another 2 hours at 235° Once 2hrs is,! 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The most important stages here is to remove membrane from ribs reason, a good grill master least 20 off. Lay them on the underside of the best wood for smoking pork: apple, pecan maple., digital thermometer won ’ t many meats that come out as they.... Degrees off area to shoot for is somewhere between 245 and 255 degrees smoke bombs to generate.... Test to check if the ribs using the oven to 250° and wrap ribs... With the marinade and allow to soak for an hour, or refrigerate overnight you see coming... Delicious and packed full of flavor meats that come out as they cook through our.... The types of meat throughout ribs over and remove the thin, stretchy membrane. And close the grill and smoke for up to two hours wrapped in foil 2hrs over! Hour in seasoning before going onto the smoker and bring it to even more place in a pan!, we figured out techniques for the preparation of the ribs on a gas grill the... Covers the bottom of the rib so the meat to get under the membrane from ribs, chips... Take up to two hours metal rimmed tray and cover with plastic wrap I mentioned earlier a bowl are… smoking...