How Long to Grill Pork Ribs on a Gas Grill?

Grilling pork ribs on a gas grill is a fantastic way to enjoy tender, flavorful meat without the need for a smoker. However, achieving that perfect texture and smoky taste requires careful preparation, the right grilling techniques, and patience. If you rush the process, you risk tough, dry ribs. In this guide, we’ll cover everything you need to know about how long to grill pork ribs on a gas grill, from preparation to serving, ensuring you achieve the best results every time.

Preparing the Ribs

Before you start grilling, it’s essential to properly prepare your ribs. The two most common types of pork ribs are:

• Baby Back Ribs: Smaller, leaner, and more tender, typically taking less time to cook.
• Spare Ribs: Larger, meatier, and fattier, requiring more cooking time.

Step 1: Remove the Membrane

For more tender ribs, remove the membrane from the back of the ribs. Use a knife to lift a corner of the membrane, then grip it with a paper towel and peel it off.

Step 2: Season the Ribs

You can choose between a dry rub or a marinade:

• Dry Rub: A mix of salt, pepper, garlic powder, paprika, brown sugar, and other spices for a deep, smoky flavor.
• Marinade: A liquid-based mixture with vinegar, soy sauce, or citrus juice to enhance tenderness.

After seasoning, let the ribs sit for at least 30 minutes, or preferably overnight, in the refrigerator to allow the flavors to penetrate.

Preheating the Gas Grill

Proper heat management is crucial for grilling ribs. Since ribs need low and slow cooking, set up your gas grill for indirect heat:

• Preheat the grill to 225°F–250°F.
• Turn on only half of the burners, leaving one side off for indirect cooking.
• If you want a smoky flavor, use a smoker box or wrap soaked wood chips (hickory, apple, or mesquite) in aluminum foil and place them over the heat source.

Grilling Time and Process

Low and Slow Cooking Method

The key to perfectly grilled ribs is cooking them slowly at a low temperature. Here’s a breakdown of the approximate cooking times:

• Baby Back Ribs: 3 to 4 hours
• Spare Ribs: 4 to 5 hours

Step 1: Initial Cooking (2-3 Hours)

• Place the ribs bone-side down on the cool side of the grill (indirect heat area).
• Close the lid and let them cook undisturbed for about 2 to 3 hours.
• Maintain a grill temperature between 225°F and 250°F.

Step 2: Wrapping for Moisture (Optional, Texas Crutch)

For juicier ribs, you can wrap them in aluminum foil after the first 2-3 hours. Before sealing the foil, add:

• A bit of apple juice or cider vinegar for moisture.
• A small amount of butter or honey for added richness.

Re-wrap tightly and return to the grill for another 1 to 2 hours.

Step 3: Unwrapping and Final Cooking (30 Minutes to 1 Hour)

• Carefully unwrap the ribs and place them back on the grill.
• This step helps develop a slightly crispy crust.
• If applying BBQ sauce, do so now, brushing it on in thin layers.

Applying BBQ Sauce (Optional)

Many BBQ sauces contain sugar, which can burn if applied too early. To avoid charring, apply sauce in the last 15–30 minutes of cooking.

• Brush a thin layer of sauce on the ribs.
• Let it caramelize before applying another layer.
• Flip occasionally for even glazing.

Resting and Serving

Once the ribs are done, remove them from the grill and let them rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring tenderness.

Cutting and Serving

• Use a sharp knife to slice between the bones.
• Serve with extra BBQ sauce, coleslaw, cornbread, or grilled vegetables.

How to Check for Doneness

Since ribs are a slow-cooked meat, you can’t rely solely on time. Instead, use these tests to determine doneness:

Bend Test

• Pick up the rack of ribs with tongs.
• If they bend easily and start to crack slightly, they’re ready.

Toothpick Test

• Insert a toothpick into the meat between the bones.
• If it slides in and out easily, the ribs are tender.

Meat Thermometer

• The ideal internal temperature is 190°F–205°F for perfectly tender ribs.

Common Mistakes to Avoid

To ensure success, avoid these common grilling mistakes:

1. Cooking Too Fast at High Heat

Ribs need low and slow cooking. High heat results in tough, dry meat.

2. Opening the Grill Too Often

Constantly opening the grill lets heat escape, leading to uneven cooking.

3. Skipping the Resting Period

Resting after grilling helps retain juices. Cutting too soon can cause dryness.

Conclusion

Grilling pork ribs on a gas grill requires time and patience, but the results are worth it. By using indirect heat, maintaining a low temperature, and following the right techniques, you can achieve tender, flavorful ribs that rival those cooked in a smoker.

To recap:

• Baby back ribs take about 3-4 hours.
• Spare ribs take about 4-5 hours.
• Use the bend test, toothpick test, or meat thermometer to check for doneness.
• Rest your ribs before serving for the best texture and flavor.

Whether you’re a beginner or a seasoned grill master, these tips will help you create restaurant-quality ribs right in your backyard. Fire up your gas grill and enjoy some delicious, smoky pork ribs today.