Smoked Ribs On The Grill Recipe

Name: Smoked Ribs On The Grill
Prep time: 60 min
Cook time: 195 min
Total time: 255 min
Yield: Serves 1 or more
Ingredients: Rack Of Ribs; Rice Wine Vinegar; Ginger Powder; Onion Powder; Garlic; Sesame Oil; Soy Sauce; Peanut Oil

Achieve incredible smoky flavor without a smoker! This recipe guides you through grilling tender, juicy ribs with intense smoky goodness. Perfect for backyard BBQs, this method delivers fall-off-the-bone ribs that will impress your guests.

Prep Time 60 mins

Cook Time 195 mins

Calories 628 kcal

Protein 5g

Rating 3.8 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Ribs On The Grill

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How to Make Smoked Ribs On The Grill

**Prepare the Marinade:** In a large bowl, whisk together the marinade ingredients (see below). Place the ribs in a large, non-reactive dish, pour the marinade over them, cover, and refrigerate for at least 3 hours, or preferably overnight.
**Prepare the Smoking Wood:** Soak approximately 3 cups of your favorite wood chips (oak, hickory, cherry, apple, or mesquite) in water for at least 1 hour. This helps them to produce more smoke.
**Create Smoking Pouches:** Divide the soaked wood chips into three equal portions. Wrap each portion tightly in heavy-duty aluminum foil, creating three pouches. Use a fork to poke several small holes in each pouch to allow the smoke to escape.
**Prepare the Grill:** Remove one grill grate. Place one wood chip pouch on one side of the hot grill (with the grate removed). Turn the heat on high until you see consistent smoke. Place the ribs on the unlit side of the grill. Reduce heat to approximately 300°F (150°C). Close the grill lid.
**Smoke the Ribs:** Maintain the grill temperature around 300°F (150°C). Smoke the ribs for 3 hours, replacing one wood chip pouch with a fresh one every hour. Use tongs to carefully handle pouches and ribs.
**Check for Doneness (after 3 hours):** Check for doneness. Ribs are ready when the meat has shrunk back from the bones by about 1/4 inch or more. When lifted from one end with tongs, the rack should bend slightly in the middle and the meat should tear easily.
**Continue Cooking (if necessary):** If the meat doesn't tear easily, continue cooking, checking every 15-20 minutes, until tender.
**Total Cooking Time:** Total cooking time will vary depending on your grill and the size of your ribs, ranging from 3 to 4 1/2 hours. Use your judgment and internal temperature readings (200°F or 93°C is a good target).
**Rest and Serve:** Once done, remove the ribs from the grill and loosely tent them with aluminum foil. Let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender ribs.