You’ve heard it’s tricky because you want to BBQ ribs on a gas grill. No smoker? No problem. You try to follow recipes, but the ribs end up dry, burnt, or way undercooked. You don’t know whether to use foil, how long to cook them, or how to get that smoky flavor on a gas grill.
We’ll walk you through exactly how to BBQ pork ribs on a gas grill—step-by-step, from seasoning to sizzling. You’ll learn the temps, times, tools, and tricks that make ribs fall-off-the-bone tender, juicy, and packed with flavor. Let’s fire up the grill and do it right.
What Kind of Ribs Should You Use?
The first step in learning how to BBQ ribs on a gas grill is choosing the right ribs.
Here are your best options:
- Baby Back Ribs—small, lean, quick to cook, super tender.
- Pork Spare Ribs—Bigger, meatier, need more time, but full of flavor.
- Rack of Ribs—Make sure the membrane is removed for best results.
Pro Tip: Baby back ribs take about 1.5 to 2 hours. Spare ribs may take closer to 3 hours.
How to Cook BBQ Ribs on a Gas Grill Recipe
Wondering how to cook BBQ ribs on a gas grill without drying them out? Here’s the complete BBQ ribs gas grill recipe—easy and full of flavor.
How to Prepare Dry Rub at Home
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne (optional)
In a bowl, mix well all the ingredients, store it in a glass container, and keep it in a dry and cool place for healthy meals. Use it according to the quantity of the meat.
Step 1: Prep and Season
Rinse your ribs and pat them dry. The thin white membrane on the rack’s back should be removed. Add a BBQ dry rub—make your own or buy one. Let them sit for 30–60 minutes at room temperature (or overnight in the fridge). But if you want to use homemade dry rub, then here’s the process to make it.
Step 2: Set Up the Grill
You need indirect heat for ribs. Turn on one burner (or two, if it’s a big grill). Leave the other side OFF—this is your cool zone. Preheat grill to 250–300°F. Place a drip pan with water under the cool zone to keep moisture in.
Step 3: Grill with Indirect Heat
Now, you will simply set the ribs bone-side down on the cool side of the grill. Close the lid and let them cook low and slow. Now, maintain a grill temp of 250–300°F. Use a meat thermometer—you want the internal temp to be 190–205°.
Step 4: Wrap in Foil (Optional)
After 90 minutes to 2 hours: Wrap ribs in aluminum foil with a splash of apple juice or barbecue sauce. Place back on the grill for another 30–60 minutes. This helps lock in juices and makes the meat super tender.
Step 5: Unwrap and Aluminum
Now remove the foil. Brush on your favorite barbecue sauce. Cook for another 10–15 minutes on indirect heat. Flip once or twice until the glaze caramelizes.
How Long to Grill Ribs on a Gas Grill?
This depends on the cut, heat, and whether you use foil.
Here’s a breakdown:
| Method | Time |
| Unwrapped, indirect heat | 2–3 hours |
| Wrapped in foil (after 90 mins) | +45 mins |
| Total cook time (indirect + foil) | 2.5–3.5 hours |
Internal temp for ribs:
➡️ 190–205°F for tender and juicy ribs.
Grill temp:
➡️ 250–300°F for slow cooking.
➡️ Keep the lid closed for even cooking.
Indirect Heat Ribs on Gas Grill: Why It Works
Gas grills get HOT. Direct flames will burn ribs. Tender ribs are the result of indirect heat, which is slow. This is how to set up your gas grill:
- On a grill with 2 burners, turn on just one side.
- On a 3-burner grill: Use outer burners and leave the center off.
- Always cook ribs on the cool side and stay away from the flame
Tip: Use grill tongs to handle ribs gently.
Gas Grill Ribs Wrapped in Foil and Smoke Tricks
Want that real BBQ smoky flavor? Add wood chips (hickory or apple) in a smoke box or foil pouch with holes. Place it over the flame side. Keep ribs on the cool side. Wrap in foil for moisture, then unwrap to glaze.
Don’t have smoke chips?
Use smoked paprika in your rub. Add a little liquid smoke to your sauce.
Final Step: Rest, Slice, Serve
The ribs should be removed from the grill once they reach 190 to 205°F. Let them rest for 10–15 minutes. Slice between the bones. Serve with sauce or keep it dry and enjoy your dinner .
Boom. You’ve just learned how to BBQ pork ribs on a gas grill like a pro.
Tips for BBQ Pork Ribs on a Gas Grill
- Use indirect heat for all ribs.
- Cook low and slow: 250–300°F grill temp.
- To get the best results, use a meat thermometer and foil.
- Glaze at the end for a sticky, smoky finish.
- Always let ribs rest before slicing.
If you’ve got a gas grill and a craving for ribs, now you know how to grill BBQ pork ribs on a gas grill—no smoker, no stress. Fire it up, follow the steps, and make your next backyard BBQ unforgettable.
Conclusion
You just learned how to BBQ ribs on a gas grill without needing a smoker, chef hat, or backyard pitmaster badge. Use indirect heat to avoid burning. Keep the grill at 250–300°F for that perfect low-and-slow cook.
Wrap your ribs in foil for extra juiciness. Always check for an internal temp between 190–205°F. Finish with a caramelized glaze that makes your ribs unforgettable. Whether you’re cooking baby back ribs, spare ribs, or a full rack of ribs, these steps will help you grill like a pro. Your gas grill isn’t a limit—it’s a secret weapon. So the next time someone asks, “How do you BBQ ribs on a gas grill?” You’ll smile, flip your tongs, and say, “Watch and learn.”
FAQs
How long does it take to grill ribs on a gas grill?
It takes about 1.5 to 2 hours over indirect heat at 250–300°F for juicy, fall-off-the-bone ribs.
What is the 3-3-3 rule for ribs?
It’s a low-and-slow method: 3 hours unwrapped, 3 hours in foil, and 3 minutes with sauce to finish.
Should I cook ribs in foil on a gas grill?
Yes, foil locks in moisture and makes ribs extra tender on a gas grill.
How do you BBQ ribs on a gas grill after boiling?
After boiling, grill them on low heat with sauce for 10–15 minutes to lock in flavor.
Should you parboil ribs before grilling?
Parboiling is optional, but it shortens grill time and helps tenderize tough ribs.
How do you make ribs tender on a gas grill?
Cook them low and slow with indirect heat, foil-wrap midway, and rest before slicing.
