How to Cook Pork Ribs on a Gas Grill

How to Cook Pork Ribs on a Gas Grill - Cooked low and slow on a gas grill in an hour, these ribs have all the flavor of smoked ribs without a smoker. This post will walk you through the steps to cook Whole30 pork ribs on a gas grill. The recipe also includes oven directions and a flavorful Whole30 dry rub for your grilled ribs.

We’ve been eating a lot of ribs lately. I’m currently testing a coffee rib rub, so that means lots of sampling. The spice blend I’m working on is tasty but needs a little extra something. Sugar is a common ingredient in most rib rubs, but a lot of blends are too sweet. I’m currently trying to find a nice balance of coffee, spice, and sweetness. More testing is needed - I’m sure Huck will not complain.

Today’s cooking method and dry rub need no additional testing. These ribs are delicious all on their own.

How to Cook Pork Ribs on a Gas Grill?

Cooking pork ribs on the grill is an easy alternative to a smoker. With the use of indirect heat, the meat cooks in less time than on a smoker.

Set the Gas Grill

The first step is to make sure you have enough propane! You do not want to run out halfway through the cooking process. Next, you’ll want to get the temperature of the grill to 300 degrees.

I have a 6-burner grill and found that I only need to use two burners to come to 300 degrees. With three burners on, I’m close to 400 degrees, and one was a little over 200. Experiment with your grill to determine which setting to use.

Start with one or two burners and go up as needed. It’s easier to raise the temp of the grill but takes longer to lower it. I used the thermometer on the grill and had the temp dialed in within 10 minutes.

Use the outside or side burners, and place the ribs on the opposite sides of flames. Indirect heat allows the ribs to cook evenly. If you place the ribs over the flame, they'll start to sear instead of slowly cook.

Preparing the Pork Ribs

Preparing the ribs only takes a few minutes. Baby back ribs are meatier and have less fat and our preferred choice. St. Louis or spare ribs may require a little extra time to cook if they're thicker.

First, you’ll want to dry the ribs with paper towels to remove any moisture and remove the silver skin from the back of the ribs. This step is optional, but the membrane can be tough, and it’s really simple to remove. It provides a nicer texture to the ribs. This is a great video on how to remove the silver skin.

Next, season the ribs generously. Start by sprinkling on the spices and pat into the meat. You’ll want all the sides covered in seasoning, shaking off any excess. Place on a piece of heavy-duty foil and refrigerate for at least one hour or overnight. Allowing the ribs to marinate longer will increase the flavor, but I’ve made these without marinating, and they're still delicious.

Remove the ribs from the refrigerator 30 minutes before cooking to allow the meat to come to room temp. Fold the foil around the ribs and add ¼ cup apple juice to the packet before sealing. Place the foil pack on the grill for 1 hour without opening the foil - watch the temperature to ensure it is not going up or down.

After an hour, open the foil to check the ribs. Cooked ribs will start to pull back from the bone, and the internal temp will be over 180 degrees. {Pork is ready at 145 degrees, but the ribs cook to a higher temp to allow the breakdown of the tough tissues - this is how the meat becomes tender}. Another way to test the ribs for doneness is to twist one of the bones. If it starts to break away from the flesh, they're ready. If additional time is needed, fold the foil back over the ribs and continue cooking.   

Once cooked through and tender, remove the ribs and foil from the grill - saving the juice. Increase the grill temp to high and turn on any additional burners. If using BBQ sauce, coat the ribs generally and place them back on the grill directly over the heat. Cook for 5-10 minutes per side or until the BBQ sauce is browned and sticky. Flip the ribs halfway through to cook both sides.

If using the dry rub only, save the juice from the foil. Brush the liquid on the ribs and cook as stated above to crisp the outside. Brush with additional liquid to keep the ribs moist.

Once removed from the grill, allow to cool for 10 minutes before slicing.

Whole30 Dry Rib Rub

This simple dry rib rub provides a nice smokey/spicy flavor to the ribs.

Ingredients needed:

• Sea Salt
• Granulated Garlic
• Smoked Paprika {Regular will work, but the smoked paprika adds a nice smokey flavor to the meat}
• Chili Powder
• Onion Powder
• Coriander Powder
• Black Pepper

One tablespoon of brown sugar can be added to the dry rub for sweetness. Omit if Whole30 or Paleo. One tablespoon of honey can also be warmed and spread over the meat before adding the spice blend.

How to Serve the Whole30 Pork Ribs

Serve the ribs with a refreshing Broccoli Salad with Poppy Seed Dressing or Grilled Green Beans and a Greek Salad.

Baby Bake Ribs Cooked in the oven

To make these ribs in the oven, follow all the directions above for seasoning the ribs. Preheating the oven to 300 degrees and place the ribs on a foil-lined baking sheet - uncovered. Bake for 1 - ⅕ hours or until thoroughly cooked. Once tender, remove from the oven and turn on the broiler. If using BBQ sauce, coat and place under the broiler until the sauce is caramelized and crispy, but not burned! Do not walk away from the stove during this time. The ribs will burn in no time!

Make-Ahead and Storing

The ribs can be prep ahead of time and left in the refrigerator until you are ready to cook. Once ready, place the foil packet on the grill and cook as directed above.

Store leftover ribs in the refrigerator for 3-4 days. The skin will become soggy in the fridge, so I recommend reheating in the oven or an air fryer. Preheat the oven to 350 and cook for 10 minutes or until warm. For the air fryer, cook for 5-7 minutes at 400 degrees. You can warm leftovers in the microwave if you prefer.  

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