Smoked baby back ribs on a gas grill can be an absolute delight, offering that perfect blend of tender meat and smoky flavor, even if you don’t have a traditional smoker. This recipe will guide you through the process of achieving those delectable, fall-off-the-bone ribs with a gas grill. Let’s dive in!

Ingredients

• 2 racks of baby back ribs (about 4-5 lbs)
• 2 tablespoons of kosher salt
• 2 tablespoons of black pepper
• 2 tablespoons of paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of brown sugar
• 1 teaspoon of cayenne pepper (optional, for heat)
• 1 cup of your favorite barbecue sauce
• Wood chips (preferably hickory or apple), soaked in water for at least 30 minutes

Equipment

• Kapp Gas grill
• Aluminum foil
• Wood chip box or a homemade aluminum foil pouch
• Meat thermometer
• Basting brush

Instructions

Preparation – 10 minutes

1. Prep the Ribs: Remove the membrane from the back of each rack of ribs by sliding a butter knife under the membrane and lifting. Use a paper towel to grip and pull the membrane off completely. This step is crucial for ensuring that your spice rub and smoke can penetrate the meat.
2. Make the Rub: In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). This creates a flavorful rub that will give your ribs a delicious crust.

Rubbing and Resting – 1 hour (optional, but recommended)

3. Apply the Rub: Generously apply the rub to both sides of the ribs, patting it in to make sure it adheres well. Let the ribs sit with the rub on them for up to an hour at room temperature. This step helps the flavors to penetrate the meat.

Setting Up Your Grill – 15 minutes

4. Prepare the Grill: Preheat your gas grill to a low heat, aiming for a temperature around 225°F (107°C). If your grill has multiple burners, turn on only one side or just the outside burners.
5. Smoke Box/Pouch: Place your soaked wood chips in a smoker box or wrap them in aluminum foil, poking several holes in the foil pouch. Place this directly on the burner that is on.

Cooking – About 3 hours

6. Cook the Ribs: Once the grill is at the right temperature and you see smoke, place the ribs on the grill grates away from the direct heat (the unlit part of the grill). Close the grill lid to trap the smoke and maintain a consistent temperature.
7. Maintain Low and Slow: Keep an eye on the temperature, adjusting the burners as necessary to maintain 225°F (107°C). You may need to add more soaked wood chips every hour to keep the smoke going.
8. Wrap the Ribs: After about 2 hours, check the ribs. They should be starting to become tender. At this point, wrap them in aluminum foil with a little apple juice, beer, or water sealed inside to keep them moist. Return them to the grill for another hour.

Finishing Touches – 15 minutes

9. Unwrap and Sauce: Carefully unwrap the ribs. Apply a generous layer of barbecue sauce using a basting brush. Increase the grill’s heat to medium and return the ribs to the grill for about 10-15 minutes, just until the sauce is caramelized.
10. Rest and Serve: Let the ribs rest for about 10 minutes after taking them off the grill. This allows the juices to redistribute throughout the meat. Slice the ribs between the bones, serve, and enjoy the fruits of your labor!

Tip: Always keep an eye on the grill’s internal temperature and the level of smoke. Adjusting the temperature and adding more soaked wood chips will ensure that your ribs are perfectly smoked and delicious.