Smoked Ribs on a Gas Grill

Finger-lickin' low and slow smoked ribs using the 3-2-1 method on a gas gril

Course Main Course

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 795kcal

1 rack pork ribs Baby back or spare ribs are both fine, if using baby back you can adjust the wrap time down to two hours.
2 tbsp mustard Is optional but helps the rub stick to the ribs
2 tbsp bbq dry rub You can use our ultimate rib rub
¼ cup barbecue sauce You can use our homemade bbq sauce or a store bought sauce.

Prepare gas grill for two-zone cooking at 225°F - 250°F. Add wood chip foil pouch or smoke tube to the hot side of the grill. See above for more detailed instructions.
Trim excess fat off ribs and remove any loose bits of meat. Remove the membrane from the back of the ribs and apply dry rub evenly over both sides of the ribs.
Once grill is heated and wood is smoking, place ribs uncovered on the “cool side” of the grill away from lit burners.
After 3 hours, remove the ribs and place meat side down on foil with pads of butter, a drizzle of honey and brown sugar and wrap tightly.
Place the wrapped ribs back onto your grill meat side down for up to two hours.
After 2 hours, unwrap. Turn the ribs meat side up on top of the aluminum foil unwrapped for another 20 minutes.
Apply one or two layers of BBQ sauce, and let them cook for an additional 30-40 minutes. The bbq sauce should firm up and be nice and tacky instead of runny.
Remove the ribs from the grill, let them rest for 10 minutes and slice to serve.

1. DIY Foil Pouch:

Create the pouch: Place a few handfuls of dry wood chips (such as hickory, apple, or cherry) in the center of a piece of heavy-duty aluminum foil. Fold the foil around the chips to create a sealed pouch.
Poke holes: Use a fork or toothpick to poke several small holes in the top of the foil pouch to allow the smoke to escape.
Place the pouch: Position the foil pouch directly over one of the burners on the grill. Preheat the grill on high until the pouch starts to produce smoke, then reduce the heat to the desired cooking temperature.

2. Pellet Smoke Tube:

Fill the tube: Fill a pellet smoke tube with your choice of wood pellets. Pellets are available in various flavors like hickory, mesquite, and apple.
Light the pellets: Use a propane torch or lighter to ignite one end of the pellet smoke tube. Allow the flame to burn for about 10 minutes until the pellets are well-lit and produce a steady stream of smoke.
Place the tube: Position the pellet smoke tube on the grill grates over one of the burners. Ensure it is placed securely so it won’t roll around.
Preheat and cook: Preheat the grill with the pellet smoke tube in place until the desired cooking temperature is reached. The tube will continue to produce smoke for several hours, infusing the ribs with a rich, smoky flavor.

Turn on one or two burners on one side of the grill while keeping the other side off to create indirect heat. Place the smoke tube or foil pouch on the lit side.
Position the ribs on the unlit side to cook them indirectly, allowing the smoke to circulate and infuse the meat without direct exposure to the flame.

Monitor the temperature to maintain a consistent cooking environment, ideally around 225°F to 250°F. Adjust the burners as necessary.
Add more wood chips as needed throughout the first three hours to maintain a steady stream of smoke. If using foil pouch, have extra pouches ready to go.
Don't smoke while ribs are wrapped as the smoke flavor will not penetrate the aluminum. For the final unwrapped stage you can add more wood if you wish, but most of the smoke flavor will absorb during that first stage of the cook.
Avoid opening the lid frequently, as this lets out smoke and heat, which can extend cooking time and reduce the smoky flavor.