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Few things make mouths water like a rack of ribs sizzling on the grill. Tender meat that pulls away from the bone, smoky aromas that linger in the air, and tangy barbecue sauce dripping off your fingers it’s backyard cooking at its finest.
But when it comes to cooking ribs, timing is everything. Too fast, and you’ll end up with tough, chewy meat. Too slow without the right temperature, and you may dry them out. While ribs are traditionally cooked “low and slow” in a smoker, you can achieve delicious, fall-off-the-bone results on a gas grill too.
The real question is: how long should you cook ribs on a gas grill? The answer depends on the type of ribs, your grilling setup, and whether you’re using techniques like indirect heat or foil wrapping.
This guide covers everything you need to know from choosing the right ribs, to setting up your grill, to step-by-step cooking instructions. By the end, you’ll know exactly how long to cook ribs on a gas grill and how to make them taste like authentic barbecue.
Types of Ribs and How They Affect Cooking Time
Not all ribs are created equal, and the kind you choose will significantly affect cooking time.
1. Baby Back Ribs
- Description: Cut from where the rib meets the spine. Shorter, leaner, and more tender.
- Cooking Time: 2.5–3 hours on a gas grill using indirect heat.
- Flavor: Mild, great for beginners.
2. Spare Ribs
- Description: Larger ribs cut from the belly side of the rib cage. Meatier but with more fat and connective tissue.
- Cooking Time: 3.5–4.5 hours on a gas grill.
- Flavor: Richer and juicier than baby backs.
3. St. Louis–Style Ribs
- Description: Spare ribs trimmed of the cartilage and breastbone, resulting in a rectangular rack.
- Cooking Time: Around 3–4 hours.
- Flavor: Balanced; more meat than baby backs but less fat than full spare ribs.
4. Beef Ribs
- Description: Much larger and thicker than pork ribs.
- Cooking Time: 5–6 hours.
- Flavor: Deep, beefy flavor that pairs well with bold rubs.
Preparing Ribs for the Gas Grill
Proper preparation sets the foundation for perfect ribs.
- Remove the Membrane
- On the back of the rib rack, you’ll find a thin, silvery membrane. This prevents seasonings from penetrating and makes ribs chewy if left on.
- Use a butter knife to loosen the membrane at one end, then grip it with a paper towel and pull it off.
- Trim Excess Fat
- While some fat adds flavor, too much can cause flare-ups on a gas grill. Trim away thick pieces.
- Apply a Dry Rub or Marinade
- A dry rub of paprika, brown sugar, salt, black pepper, garlic powder, and chili powder is a classic choice.
- For extra tenderness, marinate ribs overnight in a mix of apple juice, soy sauce, and spices.
- Let Rest
- After seasoning, let ribs sit at room temperature for about 30 minutes before grilling. This allows flavors to settle and ensures even cooking.
Setting Up a Gas Grill for Ribs
Unlike quick burgers or hot dogs, ribs require a special setup. The goal is indirect cooking—similar to an oven—so they cook slowly and evenly.
- Two-Zone Setup
- Turn one side of the burners to medium-low (around 300–325°F).
- Leave the other side off.
- Place ribs over the unlit side so they cook with indirect heat.
- Temperature Range
- Keep your grill between 300°F and 325°F. This sweet spot ensures ribs cook tender without drying out.
- Add Smoke for Flavor
- Fill a smoker box with soaked wood chips (apple, hickory, or cherry) and place it over a lit burner.
- If you don’t have a smoker box, wrap chips in aluminum foil, poke holes, and place directly on the burner.
- Keep the Lid Closed
- Avoid opening the lid too often. Each peek releases heat and smoke, lengthening cooking time.
Cooking Times for Different Ribs
Here’s a quick guide to expected cooking times for ribs on a gas grill using indirect heat:
- Baby Back Ribs: 2.5 to 3 hours.
- Spare Ribs: 3.5 to 4.5 hours.
- St. Louis–Style Ribs: About 3 to 4 hours.
- Beef Ribs: 5 to 6 hours.
These times are estimates; always use internal temperature and texture tests to confirm doneness.
Step-by-Step Cooking Process
Let’s walk through the process from start to finish.
- Preheat and Set Up Grill
- Preheat one side to medium-low heat (300–325°F). Add wood chips for smoke.
- Place Ribs on Indirect Heat
- Arrange ribs bone-side down on the cool side of the grill. Close the lid.
- Cook Low and Slow
- Baby backs: 2.5–3 hours.
- Spares/St. Louis: 3.5–4.5 hours.
- Beef: 5–6 hours.
- Rotate Occasionally
- Every hour, rotate ribs for even cooking.
- Spritz with Moisture
- Mix apple juice and apple cider vinegar in a spray bottle. Spritz ribs every 45–60 minutes to keep them moist.
- Optional Foil Wrap (Texas Crutch)
- At the halfway point, wrap ribs in aluminum foil with a splash of apple juice or broth. This traps steam and tenderizes.
- Cook wrapped for 45–60 minutes, then unwrap to finish.
- Sauce and Finish
- Brush on barbecue sauce in the last 20–30 minutes of cooking.
- For caramelization, move ribs briefly over direct heat, but watch carefully to avoid burning.
How to Know When Ribs Are Done
Cooking times are helpful, but doneness is about more than the clock.
- Internal Temperature: Ribs are tender at 190–203°F. Use a digital meat thermometer between the bones.
- Bend Test: Pick up the rack with tongs from one end. If it bends easily and the surface cracks, it’s done.
- Toothpick Test: Insert a toothpick between the bones it should slide in with little resistance.
Tips for Best Results
- Patience Pays Off: Low and slow cooking is key. Rushing leads to chewy ribs.
- Keep the Lid Closed: Resist the urge to constantly check. Trust the process.
- Use Wood Chips: Even on a gas grill, smoke makes a huge difference.
- Rest Before Cutting: Let ribs rest for 10 minutes after cooking to lock in juices.
Common Mistakes to Avoid
- Cooking Over Direct Heat the Whole Time
- This burns the outside while leaving the inside undercooked.
- Not Removing the Membrane
- The membrane becomes leathery and blocks flavors from penetrating.
- Opening the Lid Too Often
- Heat loss extends cooking time and reduces smoke infusion.
- Over-Saucing Too Early
- Most sauces contain sugar, which burns quickly. Apply in the final stage.
Serving Suggestions
Ribs are the star of the show, but the right sides make the meal unforgettable.
- Classic BBQ Pairings: Coleslaw, cornbread, baked beans, potato salad.
- Fresh Options: Grilled corn on the cob, cucumber salad, watermelon slices.
- Garnishes: Lemon wedges, fresh parsley, pickles, or thinly sliced onions.
- Sauce Choices: Sweet molasses BBQ, tangy vinegar-based, mustard sauce, or spicy hot sauce.
Final Thoughts
Cooking ribs on a gas grill is not about speed it’s about patience and technique. Whether you’re making baby back ribs for a quick weekend meal or tackling spare ribs for a backyard feast, the principles remain the same: indirect heat, consistent temperature, and a little TLC.
Gas grills may not have the mystique of a traditional smoker, but with the right setup and timing, you can still achieve ribs that are smoky, juicy, and absolutely delicious.
So next time you’re craving barbecue but don’t want to haul out the smoker, fire up your gas grill. With the right approach, you’ll be serving ribs that rival your favorite rib joint right from your backyard.
FAQs
1. How long do you cook baby back ribs on a gas grill?
About 2.5 to 3 hours at 300–325°F over indirect heat.
2. Should I boil ribs before grilling?
Not necessary. Boiling removes flavor. Slow grilling keeps them tender without losing taste.
3. Can I cook ribs faster on high heat?
Technically yes, but they’ll be tough and chewy. Low and slow is the only way to get tender ribs.
4. Do I have to use foil when cooking ribs on gas grill?
No, but wrapping can speed up cooking and make ribs more tender. It’s optional.
5. How do I reheat ribs without drying them out?
Wrap in foil with a splash of broth and heat on low (around 250°F) until warmed through.