Low and Slow Smoked Ribs on a Gas Grill: The Ultimate Guide

Updated at: 04/02/2025

The aroma of perfectly smoked ribs, tender and juicy, falling off the bone with each bite – it's a culinary experience that transcends mere sustenance. For years, the domain of dedicated smokers, achieving this smoky perfection seemed relegated to those with extensive outdoor cooking setups. But what if we told you that you could achieve restaurant-quality low and slow smoked ribs right on your gas grill? Forget cumbersome wood-burning smokers and complicated techniques; this guide demystifies the process, proving that anyone with a gas grill can master the art of melt-in-your-mouth ribs.

This ultimate guide will walk you through every step, from selecting the perfect rack to achieving that signature smoky flavor without sacrificing convenience. We'll tackle the crucial elements of temperature control, proper smoking techniques tailored for gas grills, and the essential rub and sauce recipes to elevate your ribs to the next level. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions below.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Maintain a consistent low temperature throughout the smoking process. Fluctuations can lead to uneven cooking and tough ribs. Use a reliable thermometer to monitor the grill temperature and adjust as needed.
  • Always use appropriate safety measures when handling propane or natural gas grills. Follow manufacturer's instructions carefully. Never leave a lit grill unattended.
  • Ensure adequate ventilation while grilling. Charcoal or wood chips produce smoke, which can build up in enclosed areas, creating a fire hazard or causing respiratory irritation.

Step-by-Step Instructions

  1. Prepare the Grill

    • Place 4-5 oz of soaked wood chips in a smoker box.
    • Place the smoker box on top of the grill's flame tamers (remove grids from this area).
    • Place a water pan next to the smoker box and fill it 3/4 full with hot water.
    • Turn the burner under the smoker box on high. Place a surface thermometer in the opposite rear corner of the grill.
    Turn the burner under the smoker box on high. Place a surface thermometer in the opposite rear corner of the grill.Turn the burner under the smoker box on high. Place a surface thermometer in the opposite rear corner of the grill.Turn the burner under the smoker box on high. Place a surface thermometer in the opposite rear corner of the grill.Turn the burner under the smoker box on high. Place a surface thermometer in the opposite rear corner of the grill.
    Prepare the Grill
    • Preheat for 15-20 minutes.
    Preheat for 15-20 minutes.
    Prepare the Grill

  2. Initial Rib Cook

    • Place ribs bone-side down on the cooking grids opposite the smoker box.
    • Cook for 1 hour to 1 hour 15 minutes. Replenish smoker box with 4-5 oz of wood chips and refill the water pan.
    Cook for 1 hour to 1 hour 15 minutes. Replenish smoker box with 4-5 oz of wood chips and refill the water pan.Cook for 1 hour to 1 hour 15 minutes. Replenish smoker box with 4-5 oz of wood chips and refill the water pan.
    Initial Rib Cook

  3. Second Rib Cook

    • Shuffle rib racks, moving those closest to the burner further away, and those in the back closer to the lit burner.
    • Cook for another 1 hour 15 minutes to 1 hour 30 minutes. Check and refill the water pan as needed.
    Cook for another 1 hour 15 minutes to 1 hour 30 minutes. Check and refill the water pan as needed.Cook for another 1 hour 15 minutes to 1 hour 30 minutes. Check and refill the water pan as needed.
    Second Rib Cook

  4. Final Rib Cook

    • Turn rib racks bone-side up. Cook for another 45 minutes. Check and refill the water pan.
    • Turn ribs bone-side down and swap their positions. Cook for another 30 minutes.
    Turn ribs bone-side down and swap their positions. Cook for another 30 minutes.Turn ribs bone-side down and swap their positions. Cook for another 30 minutes.
    Final Rib Cook

  5. Sauce and Finish

    • Coat ribs with barbecue sauce.
    • Remove water pan, turn all grill burners to high, and grill for a few minutes per side to caramelize.
    • Remove from grill, let rest for 10 minutes, and enjoy!
    Remove from grill, let rest for 10 minutes, and enjoy!Remove from grill, let rest for 10 minutes, and enjoy!Remove from grill, let rest for 10 minutes, and enjoy!
    Sauce and Finish

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Use a blend of Hickory and Cherry wood chips for optimal flavor.
  • Check water pan every 30-45 minutes to prevent it from drying out.

Common Mistakes to Avoid

1. Not Properly Preparing the Ribs

Reason: Trimming too much fat or not removing the membrane can result in dry, tough ribs. Starting with subpar ribs will yield subpar results.
Solution: Remove the membrane and trim excess fat, but leave enough for moisture and flavor.

2. Cooking at Too High a Temperature

Reason: High heat will cook the ribs too quickly, leading to a burnt exterior and undercooked interior.
Solution: Maintain a consistent low and slow temperature throughout the cooking process, around 225-250°F.

3. Not Using a Water Pan or Spraying with Liquid

Reason: Dry heat can lead to dry, tough ribs. The ribs need moisture to stay tender.
Solution: Use a water pan to add moisture to the cooking environment or frequently spray the ribs with apple juice or other flavorful liquid.

FAQs

Can I use a gas grill to achieve the same tender, smoky ribs as a smoker?
Absolutely! While a dedicated smoker offers superior smoke control, a gas grill can produce fantastic low and slow smoked ribs with the right techniques. Using a smoker box and maintaining consistent low temperatures are key to success.