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Gas Grilled Barbecue Ribs


  • 1 rack Baby Back Pork Ribs

For the Rub

  • 1/4 cup brown sugar packed
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 1/2 tbsp kosher salt
  • 1 tsp cayenne
  • 1 tsp ground black pepper
  • 1 tsp ground white pepper


  • Prep your rack of ribs by removing thin membrane located on the bone side of the ribs - locate the membrane on one end of the rib rack and slide a butter knife between the meat and the membrane. Next, grip the membrane using your hands and a paper towel (helps you keep a grip on it). Tug the membrane away from the meat until it is fully removed.
  • Rub your rib rack all over with your spice rub. You may have a little left over depending on the size of your rack of ribs.
  • Line 1/2 of your cold grill with aluminum foil. This should cover the burner that you will not use for the recipe.
  • Place the ribs directly onto the foil.
  • Turn your grill on and only light one burner (this will be the burner that is uncovered by the foil. Close the lid and slow cook at around 300 degree Fahrenheit (for our grill, this is the lowest temperature setting) for about 2.5 - 3 hours, or until the meat registers around 200 degrees, is very tender, and the meat starts to pull away from the bones a bit. (Note the timing on this will vary depending on the size of your rack of ribs).
  • Serve dry or with your favorite BBQ sauce.


The smoked paprika in the spice blend helps impart a smokey flavor to the meat without actually using smoke in your grill. 
Serve dry or with your favorite sauce.  In this recipe I used my recipe for Memphis Style Peach BBQ Sauce