How to Cook Ribs on a Gas Grill

How to cook ribs on a gas grill – best grilled ribs recipe – tender and juicy – perfect for Father’s day, backyard barbecues, potlucks and game day. Dry rubbed, finished with your favorite sauce.

Let’s talk about how to cook ribs on a gas grill – for Father’s Day (when only the best recipe will do) and all summer long.

These grilled BBQ ribs are dry rubbed and cooked on an outdoor gas grill for tender, juicy ribs full of flavor are a summertime staple.

BBQ Ribs are one of those dishes that just feel right making on a summer day. Low and slow and the reward is tender, juicy meat that grabs onto the smoky, sweet flavors.

Slather on the sauce then serve it up with extra sauce — and napkins ’cause these ribs are bound be messy.

Why this recipe works:

1. Ribs are seasoned with a dry rub that creates a smoky, slightly sweet, slightly spicy coating and every bite delicious.
2. The first step is grilling in foil about an hour then straight onto the grill grates to finish them off along with a good brush of your favorite bbq sauce.
3. Cooking ribs at a low temperature makes the best ribs that melt in your mouth tender meat but still holding together when you pick them up.

Ingredients for Grilled Ribs:

• slab of baby back or St. Louis ribs
• your favorite barbecue sauce

Dry rub: (or buy your own packaged dry rub from the grocery store)

• 1/4 cup brown sugar
• 2 teaspoons coarse sea salt
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• (optional): 1/4 teaspoon ground cayenne pepper for spicier rub

Prepping ribs to cook on a gas grill:

Preheat the grill to 300 degrees and lightly oil or spray the grates. You want to maintain this grill temperature during the cooking process. The steady temperature and slow cooking will help make the ribs tender.

Add dry spice rub ingredients to a small bowl then whisk to combine well. Set aside.

Remove silver skin. This step is important – otherwise the ribs will be tough and less flavorful because it creates a barrier against the dry rub.

Using a small paring knife, slide the tip of it under one corner of the back of the ribs under the membrane. Once you get it started, use paper towel (for a better grip) and pull it back separating it from the ribs until the whole silver skin is removed.

Next, generously season the rack of ribs on all sides then use your fingers to give it a good rub all over. Cover seasoned ribs with plastic wrap and and let it sit for 15 minutes.

Tear off a large sheet of aluminum foil (enough so the ribs can sit in the center of it and the foil will fold around it.

Remove plastic wrap and place ribs on the center of the sheet of aluminum foil. Wrap it right around the ribs.

How to cook ribs on a gas grill:

Place foil packet on the grill bone side down. Grill 45-60 minutes (at 300°)turning the wrapped ribs over a couple of times so they cook evenly (be careful not to pierce the foil). I recommend 45 minutes for St. Louis style – full 60 minutes for meatier baby back ribs.

Remove ribs from the grill and take them out of the foil, discarding the liquid.

Carefully place the ribs onto the grill grates meat side down and continue cooking 15 minutes, again turning them for even cooking.

After 15 minutes, increase grill to about 400 degrees then brush your favorite bbq sauce onto the top and sides of the ribs. Grill 3-5 minutes watching them closely then flip to the other side and slather more sauce onto the top side. The higher temperature caramelizes the sauce and makes it extra delicious (watch closely though so it doesn’t burn!)

Grill another 2-3 minutes until the sauce is glazed then remove from the grill onto a platter or cutting board.

Let the rack of ribs rest 5 minutes then use a sharp knife to slice into 2-3 rib sections.

Substitutions and frequently asked questions:

St. Louis or Baby Backs: Either works well with this recipe. Baby back ribs are meatier and a little leaner. I look for which is on sale.

Do I need a smoker to make BBQ ribs? No. You can get great results in your oven or on a regular grill with the right seasoning and cooking technique.

Can I prep the ribs a day ahead? Yes. Remove silver skin and dry rub a day ahead. Wrap in plastic wrap and refrigerate until you’re ready to grill.

What’s the best way to check if ribs are done? The meat will pull back a little from the bones when they’re done. Use a meat thermometer – internal temperature should be 190-200°F.

Tips for the best ribs:

Don’t rush the grilling process by turning the heat up too high.

Try to maintain a grill temp of about 300 degrees at all times.

Don’t apply sauce too early or it’ll burn.

Use a meat thermometer to make sure the ribs are cooked to the right temp.

Best side dishes with Grilled Ribs:

Coleslaw – 5 minutes, 4 ingredients

Tuna Macaroni Salad

Deviled Egg Potato Salad

Air Fryer French Fries

Troubleshooting Common Problems with this Recipe

Ribs Turn Out Tough
Make sure to cook ribs low and slow; high heat will toughen them up. Wrapping in foil during cooking also helps keep them tender.

Dry Ribs
Don’t skip the resting period after cooking and sauce application, and avoid overcooking. Adding a bit of moisture (like spraying water or apple juice) during cooking can help too.

Sauce Burns on the Grill
Apply sauce only in the last 5 minutes of grilling. Cooking over indirect heat slows the caramelization so it won’t burn.

Rub Doesn’t Stick
Pat the ribs dry before applying the rub and press it in firmly. Let the ribs sit with rub for 15 minutes or overnight for best results.

How to store leftover ribs:

Cool completely and transfer to an airtight container in the fridge up to 3 days.

Reheat slowly in the air fryer or microwave. Optional: brush on extra barbecue sauce.

Enjoy!

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