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How to Smoke Ribs on a Gas Grill (Best Smoked Pork and Beef)

Who doesn’t love the mouthwatering aroma and taste of perfectly smoked ribs? But there are a lot of different kinds of ribs and smokers. So here’s how to smoke ribs on a gas smoker:

To smoke ribs on a gas smoker, follow these steps:

  1. Preheat the smoker: Preheat the gas smoker to the desired temperature, usually around 225°F to 250°F.
  2. Prepare the ribs: Remove the membrane from the back of the ribs, and apply a dry rub or marinade of your choice.
  3. Add wood chips: Soak wood chips in water and place them in the smoker’s wood chip box or foil packet to create smoke.
  4. Place the ribs: Arrange the ribs on the smoker’s cooking grate, bone side down.
  5. Monitor temperature: Use a meat thermometer to monitor the internal temperature of the ribs, aiming for an internal temperature of 195°F to 203°F.
  6. Baste and wrap: Optionally, baste the ribs with sauce or apple juice and wrap them in foil to retain moisture.
  7. Finish cooking: Continue cooking the ribs until they reach the desired tenderness, typically around 4 to 6 hours, depending on the thickness of the ribs.
  8. Rest and serve: Let the ribs rest for a few minutes before slicing and serving.

If you’ve always wanted to learn the art of how to smoke ribs on a gas smoker, you’re in for a treat.

With our step-by-step guide, you’ll master the techniques of choosing the right smoker, preparing the ribs, smoking them to perfection, and serving them with delectable sides and sauces.

And don’t worry, we’ll cover beef and pork and everything you need to know!

Get ready to impress your family and friends with your newfound skill and the most tender and flavorful ribs they’ve ever tasted!

Short Summary

  • Choose the right gas smoker for ribs to get that perfect smoky flavor
  • Prep your pork ribs by trimming, removing the membrane, and applying a dry rub
  • Follow the steps to preheat & add wood chips, control temperature while smoking, and wrap & finish with sauce or glaze for tender fall-off-the-bone ribs!

In the market for a new grill and/or smoker?

I have the ultimate guide to grills and smokers right here on my website. I review all the different kinds and brands, with pros, cons, and price ranges for everything.

Just click that link to read it now on my site.

Choosing the Right Gas Smoker for Ribs

A crucial step in your journey to smoking mouthwatering ribs is selecting the right gas smoker. There are three main types of gas smokers for ribs: vertical, cabinet, and offset. Each has its own advantages, and understanding their differences will help you choose the best one for your needs.

Whether you’re smoking baby back ribs, St. Louis-style ribs, or spare ribs, the right gas smoker will make all the difference in achieving that fall-off-the-bone tenderness and smoky flavor you’re after.

On a tight budget?

You can still get a great smoker on a budget! Just refer to this ultimate guide I wrote right here on my website.

Vertical Gas Smokers

Vertical gas smokers are a popular choice for smoking ribs due to their efficient use of space and even heat distribution.

These cabinet-style smokers are powered by propane gas, making them budget-friendly and easy to use. With ample rack space, you can smoke multiple racks of ribs with your favorite BBQ rub, ensuring that all the rib meat is cooked to perfection.

The key to getting the most out of a vertical gas smoker is to preheat it, add wood chips, and control the temperature throughout the cooking process. This will ensure that the ribs are cooked evenly and to the desired doneness.

Cabinet Gas Smokers

Cabinet gas smokers offer more cooking space and better temperature control, making them an excellent option for smoking ribs.

These cabinet-like smokers use propane or natural gas to heat the smoker box filled with wood chips, providing a consistent smoky flavor to your St. Louis-style ribs or other cuts.

The increased cooking space and precise temperature control in cabinet gas smokers ensure that your ribs cook evenly and to the desired level of tenderness. Just like with vertical smokers, remember to preheat, add wood chips, and monitor temperature for the best results.

Offset Gas Smokers

Offset gas smokers provide a more traditional smoking experience, but they may require more attention to maintain temperature and smoke levels.

These smokers use gas as a fuel source to heat the cooking chamber while having a separate firebox for producing smoke and flavor. In comparison, a gas grill offers a different cooking method, focusing more on direct grilling rather than smoking.

Although they offer an authentic smoking experience, you’ll need to keep a closer eye on the temperature and add wood chips more frequently to maintain the desired smoke levels. Make sure to adjust the vents accordingly to keep the cooking chamber temperature consistent for those tender, smoky ribs.

Preparing Pork Ribs for Smoking on a Gas Smoker

Before you get to the smoking part, it’s essential to properly prepare your pork ribs.

This process involves trimming the ribs, removing the membrane, and applying a dry rub. Taking the time to prepare your ribs will ensure that they cook evenly, absorb the flavors from the dry rub, and achieve that fall-off-the-bone tenderness you’re aiming for.

So roll up your sleeves and get ready to transform those racks of ribs into a mouthwatering masterpiece by learning how to wrap ribs properly.

Trimming the Ribs

Trimming your ribs is an essential step for uniformity and better cooking results. Here’s how to do it:

  1. Start by removing any excess fat from the ribs.
  2. Locate the skirt, a piece of meat that runs along the membrane line on the back of the ribs.
  3. Trim the skirt to prevent the rack from being thicker at that point, which could lead to uneven cooking.

By following these steps, you’ll ensure that your ribs cook evenly and turn out delicious.

Once you’ve trimmed the ribs, you’re one step closer to your smoking adventure.

Removing the Membrane

Removing the membrane from the ribs is crucial for improved texture and flavor absorption. The membrane is a thin, tough layer on the bone side of the ribs that can prevent the dry rub and smoke from penetrating the meat, and can make eating the ribs more challenging.

To remove the membrane, follow these steps:

  1. Flip the ribs over so the bones are facing up.
  2. Use a dull knife or paper towel to loosen the membrane at one end of the rack.
  3. Grab the membrane with your fingers.
  4. Pull it off in a single motion.

Now your ribs are ready for the rib rub.

Applying the Dry Rub

A dry rub is essential for adding flavor and helping form a delicious bark on the ribs.

You can use a store-bought rub or make your own using a blend of spices, herbs, and sugar. Before applying the dry rub, it’s a good idea to coat the ribs with a light layer of oil or mustard to help the seasoning stick.

Then, generously apply the dry rub to both sides of the ribs, making sure to cover the entire surface. Once the ribs are seasoned, let them chill for about 30 minutes to an hour, allowing the flavors to penetrate the meat.

Setting Up Your Gas Smoker for Perfect Ribs

Now that your ribs are prepped, it’s time to set up your gas smoker for the main event.

Properly setting up your smoker is crucial for achieving tender, flavorful, and perfectly smoked ribs. This involves preheating the smoker to the ideal temperature, adding wood chips for that smoky flavor, and controlling the temperature throughout the cooking process.

By following these steps, you’ll create the perfect environment to smoke ribs, ensuring those scrumptious ribs turn out just right.

Preheating the Smoker

Preheating your gas smoker is essential for achieving the ideal temperature for smoking ribs. Here’s how to do it:

  1. Start by turning on the gas and lighting the burner to preheat your smoker.
  2. Set the temperature to 225-250°F, which is the perfect range for smoking ribs.
  3. It will take approximately 20-30 minutes for your smoker to reach the desired temperature.

Once preheated, your smoker is ready for the wood chips and, eventually, the ribs.

Adding Wood Chips

Adding wood chips to your gas smoker is crucial for infusing your ribs with that irresistible smoky flavor. Here’s how to do it:

  1. Soak the wood chips in water for about 30 minutes before placing them in a smoker box or aluminum tray.
  2. Place the box or tray on the grill grates.
  3. Let the wood chips heat up and start producing smoke.

The type of wood chips you choose will impact the flavor of your ribs, so consider using pecan or cherry for a mild and slightly sweet smoke.

Controlling the Temperature

Maintaining a consistent temperature in your gas smoker is key to ensuring even cooking and the perfect level of smoke. Here are some tips to help you achieve this:

  1. Use a grill thermometer to monitor the temperature inside the smoker.
  2. Adjust the vents or dampers to increase or decrease airflow as needed.
  3. Keep an eye on the temperature and make adjustments as necessary throughout the cooking process.

By following these tips, you can ensure that your food is cooked to perfection in your gas smoker.

By controlling the temperature, you’ll create the ideal environment for cooking your ribs to tender, fall-off-the-bone perfection.

Smoking Ribs on a Gas Smoker

With your smoker set up and your ribs prepped, it’s finally time to smoke those delicious ribs. The smoking process involves carefully managing cooking times, maintaining the right temperature, cooking using indirect heat, and adding more wood chips when necessary.

By following these steps and keeping a close eye on your bone tender ribs, you’ll soon be savoring the smoky, tender, and flavorful results of your hard work.

Cooking Times for Different Rib Types

Different types of ribs require varying cooking times to achieve the perfect level of tenderness.

Pork Baby Back Ribs

For baby back ribs, smoke them at 225-250°F for 3 to 4 hours.

Spare Ribs

Spare ribs, on the other hand, require a longer cooking time of 5 to 6 hours at the same temperature. Monitoring the cooking time for your specific rib type will ensure that your ribs are cooked to perfection and packed with flavor.

St.Louis-style Ribs

For smoking St. Louis ribs on a gas smoker, the recommended cooking temperature is around 225°F to 250°F.

The total cooking time typically ranges from 4 to 6 hours, depending on the thickness of the ribs, until they reach an internal temperature of 195°F to 203°F for desired tenderness.

Beef Short Ribs

For smoking beef short ribs on a gas smoker, the recommended cooking temperature is around 225°F to 250°F.

The total cooking time usually ranges from 5 to 7 hours, depending on the thickness of the ribs, until they reach an internal temperature of 200°F to 205°F for tender and flavorful results.

Flanken-style Beef Ribs

When smoking flanken-style beef ribs on a gas smoker, it’s ideal to maintain a cooking temperature of around 250°F to 275°F.

The total cooking time can vary but typically ranges from 2.5 to 3.5 hours, or until the ribs reach an internal temperature of 195°F to 205°F for tender and juicy results.

Beef Baby Back Ribs

For smoking beef baby back ribs on a gas smoker, aim for a cooking temperature of 225°F to 250°F.

The total cooking time usually falls between 4 to 5 hours, or until the ribs reach an internal temperature of 195°F to 205°F for tender and flavorful meat that easily pulls away from the bone.

Managing Temperature During Smoking

Managing the temperature during smoking is crucial for ensuring even cooking and tenderness. Keep the temperature steady at 225-250°F, adjusting the vents or dampers if necessary.

Also, be mindful not to open the smoker too often, as this can cause fluctuations in temperature. By maintaining a consistent temperature throughout the smoking process, you’ll achieve tender and flavorful ribs that will have your guests begging for more.

When to Add More Wood Chips

Adding more wood chips during the smoking process is essential for maintaining smoke levels and infusing your ribs with that mouthwatering smoky flavor. It’s a good idea to add wood chips every 30-60 minutes, depending on the type of meat and recipe being used.

Keep an eye on the wood chips and replace them as needed to ensure a steady supply of smoke and flavor throughout the cooking process.

Is a propane smoker better than an electric one?

In a recent article, I do a detailed comparison between electric and propane smokers. I explore the pros and cons, which produces better smoke, and how to decide what is best for your situation.

Just click that link to read it on my site.

Wrapping and Finishing the Ribs on a Gas Smoker

After smoking your ribs, it’s time to wrap and finish them to achieve that tender, fall-off-the-bone texture. Wrapping your ribs in foil or butcher paper helps retain moisture and cook the meat more evenly. Additionally, finishing techniques such as glazing or saucing can enhance the flavor and appearance of your ribs.

By following these steps, you’ll be serving up a plate of irresistible smoked ribs in no time.

The Benefits of Wrapping Ribs

Wrapping your ribs during the smoking process offers several benefits, including:

  • Increased tenderness
  • Moisture retention
  • Sealing in the juices and fat
  • Acting like braising, resulting in incredibly tender and juicy meat

Furthermore, wrapping your ribs prevents the smoke from over-penetrating the meat, leading to a better color and flavor in the finished product.

Foil vs. Butcher Paper

When it comes to wrapping your ribs, you have two options: aluminum foil and butcher paper. Foil seals in all the juices and fat, acting like braising and ensuring moist and tender ribs. On the other hand, butcher paper is more breathable, allowing for better smoke penetration and a superior bark formation.

Both options have their merits, so it’s up to you to decide which one suits your preferences and desired results.

Finishing Techniques for Tender, Fall-Off-the-Bone Ribs

Once your ribs are smoked and wrapped, finishing techniques can further enhance their tenderness and flavor. One popular method is to brush your ribs with sauce and either broil or grill them for 10-15 minutes. This adds a caramelized, sticky glaze that perfectly complements the smoky ribs.

Experiment with different sauces, glazes, or even a final dusting of your favorite BBQ rub to create a personalized and delicious finishing touch.

Sides and Sauces to Pair with Smoked Ribs

No rib feast is complete without delicious sides and sauces to complement your perfectly smoked ribs. Classic BBQ side dishes, homemade BBQ sauce recipes, and alternative sauce options can elevate your rib experience to new heights.

By pairing your smoked ribs with mouthwatering accompaniments, you’ll create a memorable and satisfying meal that will have everyone raving.

Classic BBQ Side Dishes

Classic BBQ side dishes are the perfect accompaniment to your smoked ribs. Some popular options include coleslaw, potato salad, baked beans, and corn on the cob. Other delicious choices are mac and cheese, cucumber salad, and grilled veggies.

These sides not only add color and variety to your plate but also enhance the flavors of your smoked ribs.

Homemade BBQ Sauce Recipes

Homemade BBQ sauce recipes allow you to add a personal touch to your smoked ribs. By creating your own unique blend of:

  • ketchup or tomato paste
  • vinegar
  • brown sugar
  • Worcestershire sauce
  • spices

You can craft a sauce that perfectly complements your ribs, like a tangy apple juice-based glaze.

Some creative ideas include sweet and spicy barbecue sauce, honey mustard BBQ sauce, and smoky chipotle BBQ sauce. The possibilities are endless, so don’t be afraid to experiment and find your favorite bbq sauce as your signature sauce.

Or thin it out with apple cider vinegar, put it in a spray bottle, and mist the ribs while cooking.

Alternative Sauce Options

For those looking to try something different with their smoked ribs, alternative sauce options can provide a unique twist. Some flavorful alternatives to traditional BBQ sauce include:

  • Teriyaki sauce
  • Plum sauce
  • Chimichurri
  • Hoisin sauce
  • Keto sugar-free BBQ sauce

These sauces can add a delicious and unexpected flavor to your smoked ribs.

If you’re in a rush, you can also mix up a quick dipping sauce using mustard, jalapeno, vinegar, salt, and honey. With so many options, you can enjoy a new and exciting rib experience every time.

Troubleshooting Common Issues with Smoking Ribs on a Gas Smoker

While smoking ribs on a gas smoker can be incredibly rewarding, it’s not without its challenges. Common issues such as unevenly cooked ribs, dry or tough ribs, and maintaining a consistent temperature can all impact your final results.

By addressing these issues and following our troubleshooting tips, you’ll be well on your way to achieving perfect smoked ribs every time.

Unevenly Cooked Ribs

Unevenly cooked ribs can be a frustrating issue, but there are solutions to ensure your ribs cook evenly. Start by properly setting up your smoker, placing the ribs with the thicker parts facing the heat source, and monitoring the cooking temperature.

By following these steps, you’ll ensure that your ribs are cooked evenly and achieve that perfect tenderness throughout.

Dry or Tough Ribs

Preventing dry or tough ribs is all about proper temperature control and wrapping techniques. Make sure to maintain a consistent temperature of 225-250°F throughout the smoking process. Wrap your ribs in foil or butcher paper to retain moisture. By following these tips, you’ll avoid dry or tough ribs and enjoy tender, juicy, and flavorful meat.

Maintaining Consistent Temperature

Maintaining a consistent temperature in your gas smoker is key to ensuring even cooking and the perfect level of smoke. Here are some tips to help you achieve this:

  1. Use a grill thermometer to monitor the temperature inside the smoker.
  2. Adjust the vents or dampers as needed to increase or decrease airflow.
  3. Keep an eye on the temperature and make adjustments as necessary throughout the cooking process.

By following these tips, you can ensure that your gas smoker maintains a consistent temperature for optimal results. By controlling the temperature, you’ll create the ideal environment for smoking your ribs to perfection.

But are propane grills safe?

After all, it’s an open flame near a giant tank of gas, right? In a recent article, I explore all the top safety concerns with propane grills and smokers, how to keep yours well-maintained, and how to know if yours is becoming a safety hazard.

Just click that link to read it on my site.

Tips for Perfect Smoked Ribs

To achieve perfect smoked ribs, it’s essential to master the art of smoke flavor and allow your ribs to rest after cooking. By choosing the right wood chips, managing smoke levels during cooking, and letting your ribs rest to redistribute juices, you’ll ensure tender, flavorful, and unforgettable ribs.

With these tips in your arsenal, you’ll be the undisputed rib-smoking champion among your family and friends.

Mastering Smoke Flavor

Mastering smoke flavor is all about choosing the right wood chips and managing smoke levels during cooking. Different types of wood chips impart unique flavors to your ribs, so select the ones that best complement your dry rub and desired taste.

Be sure to monitor your gas smoker’s temperature and add more wood chips as needed to maintain the desired smoke level. By mastering smoke flavor, you’ll enhance the taste and tenderness of your smoked ribs.

In some ways, a gas grill isn’t the best way to smoke ribs (or other meats).

Many purists will argue in favor of electric smokers or traditional wood smokers. But which is the best, what are the pros and cons, and which one should you choose for your next grill/smoker?

Just click that link to read my detailed guide right here on my site.

Resting the Ribs

Giving your ribs a well-deserved rest after smoking is crucial for achieving the best results. Resting allows the juices to redistribute throughout the meat, ensuring tenderness and flavor in every bite.

Allow your ribs to rest for 10-20 minutes, depending on their thickness and your desired texture. This simple step will make all the difference in the final taste and tenderness of your smoked ribs.

Summary

In conclusion, smoking ribs on a gas smoker can be an incredibly rewarding and delicious experience.

By choosing the right smoker, properly preparing your ribs, maintaining a consistent temperature, and following our tips and tricks, you’ll achieve tender, flavorful, and crowd-pleasing smoked ribs.

So gather your family and friends, fire up your gas smoker, and get ready to savor the mouthwatering results of your newfound rib-smoking mastery.

Frequently Asked Questions

What temperature do you smoke ribs on a propane smoker?

Cook your ribs in a smoker set to 225-250°F for 4-5 hours, basting or moping the ribs occasionally and adding more wood chips if smoke starts to die down.

This will ensure that the ribs are cooked slowly and evenly, resulting in tender, juicy ribs.

How long to smoke ribs for?

Smoke ribs at a temperature of 225 to 250°F for 4 to 5 hours, basting or mopping the ribs occasionally and making sure to add more wood chips if the smoke starts to die down.

Maintaining a steady temperature is important for delicious ribs.

How to smoke ribs in a smoker

Smoke your ribs for 3 hours at 225 degrees F, spritzing with apple juice every half hour.

Then wrap them in foil with a BBQ and apple juice mixture for 2 hours to finish off the perfect smoked rib.

What types of gas smokers are best for smoking ribs?

For smoking ribs, vertical, cabinet, and offset gas smokers are all excellent choices.

What are some classic BBQ side dishes to serve with smoked ribs?

Make your BBQ spread complete with classic sides like coleslaw, potato salad, baked beans, and corn on the cob – all perfect complements to smoked ribs.

In the market for a new grill and/or smoker?

I have the ultimate guide to grills and smokers right here on my website. I review all the different kinds and brands, from an electric smoker, to gas, pellet, propane, or a charcoal grill, with pros, cons, and price ranges for everything.

Just click that link to read it now on my site.

Jeff Campbell