Smoked Baby Back Ribs

Smoked Baby Back Ribs are slow cooked on a gas grill with natural wood smoke. These ribs are tender and juicy and fall apart delicious. 

No sauce - just a dry rub that creates a wonderful crust on the ribs!

Ribs smoked on a grill

Smoked baby back ribs are full of flavor and fall apart delicious. This slow cooked method makes perfectly tender and tasty baby back ribs.

Baby back ribs are pork ribs from a full sized pig, not a baby pig. These ribs are smaller or shorter than spare ribs and are called baby ribs. 

I made these ribs on our gas grill. Rod gave me advice along the way, but I am now the Rib Master in our house (just don't tell Rod!)

Follow the step by step directions and become the rib master in your house too!

Use a gas grill

I cooked these ribs on a gas grill. There are a couple of tips to keep in mind:

• You will need to create a wood smoke packet by putting wood chips in a piece of foil and then piercing the foil. This allows the wood chips to smoke and the smoke to fill the grill chamber. 
• The ribs will cook using indirect heat. I have a three burner grill. My ribs sit over two of the burners that are turned off. The third burner is turned on and the wood smoke packet sits over this burner.
• The smoke is only used at the beginning of the cook time so the flavor of the smoke is absorbed into the meat but it doesn't become too over powering.
• The temperature of the grill needs to be at 250 degrees. You will want a good thermometer that can tell you the temperature of the chamber of your grill.
• Keep your grill closed! Only open when adding an additional smoke packet, when rotating your ribs or when checking to see if they are done.

Dry rub for extra flavor

For these ribs, I only used a dry rub. The rub creates a delicious layer -no need to add a sauce. 

Rub ingredients

• granulated sugar
• brown sugar
• smoked paprika
• onion powder
• garlic salt
• pepper
• ground ginger
• dried rosemary

Steps to make the ribs

• Remove the membrane or silverskin from the bone side of the meat. If left on the ribs will have a leathery feel and the rub will  not be able to fully penetrate the meat and the bones.

• Lightly salt ribs and let sit for 10-15 minutes

• Sprinkle rub over all sides of ribs and massage into meat. Allow rub to sit for 10-15 minutes.

• Soak two big handful of wood chips in a bowl of water for 10 minutes.
• Create two foil packets with a large sheet of foil.

• Heat grill with all burners on high for 10 minutes
• Turn two burners off and leave one outside burner on medium to low. Add foil packet below cooking grate directly on heat plates or diffuser with the burner on.

• Add ribs on the side away from wood chips and where burners are turned off. Place ribs meat side up.

• Close lid and monitor temperature of grill. Grill should be at 250 degrees. Adjust burner up or down slightly until temperature holds steady. I turn my grill to medium flame on one burner only. The other two burners remain off. Each grill will vary so monitor for the first half hour until temperature stabilizes. 
• After 30 minutes add another wood smoke packet. Leave the first packet there, just place another one next to it.
• Close lid and monitor temperature.
• After 2 hours, rotate ribs. If cooking two ribs, switch places of ribs. If cooking three ribs, rotate outer ribs and keep rib in middle in same location. Close lid and monitor temperature.
• When 3 ½ hours have passed, check to see if ribs are done. Test for doneness by using the fold test. Use a pair of sturdy tongs and grasp ribs. If the meat begins to separate at the fold, the ribs are done. All the ribs I cooked have taken 4 - 4 ½ hours to cook, but l  like to check at 3 ½ hours just in case.

• When ribs are done, remove ribs to a baking sheet and cover and seal with foil. Allow ribs to sit at room temperature for 15-30 minutes.
• Slice ribs into individual pieces. I find it easier to flip ribs bone side up so I can see where to cut.
• Serve while still warm, but not hot

Tips for making baby back ribs

• Don't open the lid, except when directed - no peeking!
• Don't flip your ribs - keep bone side down.
• Do rotate the position of your ribs half way through cooking. Move the ribs furthest from the heat so they are closest to the heat.
• Allow ribs time to rest after you pull of the grill. Cover with foil and let rest for at least 15 minutes.

Leftover rub

This rub does make more than you will need. I often will add just a final sprinkling to ribs just before adding to grill.  I add it only in areas where the rub has slid off or where my tongs grabbed onto the ribs.

You can save and use this rub on chicken breasts, pork chops or a beef steak.

If saving to reuse, be certain you use a spoon to scoop, not your hands! Do not allow anything that has touched the meat come in contact with the rub.

Equipment Needed

• Apple Wood Chips
• Heavy Tongs
• Baking Sheet
• Thermometer the thermometer is used to regulate the temperate inside the grill chamber. You do not insert probes into ribs. Many grills already have a thermometer built into the lid. 

Serving suggestions

Some delicious side dishes that go perfectly with baby back ribs:

• Couscous salad
• Sauteed corn 
• Three bean salad
• Santa Maria beans
• Italian pasta salad
• Fresh squeezed lemonade
• Sparkling limeade
• Raspberry brownies
• Peach cobbler

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Did you love these ribs? Then you'll LOVE all the others in this category. Check out all my Grilling Recipes here!

Recipe adapted from my husband Rod and Meathead.