Grill-Smoked Ribs

Stacking our Grill-Smoked Ribs on top of each other while they smoke allows them to baste in their own juices as they cook. For more info on turning your grill into a smoker, see our guide here

Grill-Smoked Ribs
Makes about 6 servings
  • 2 (4- to 6-pounds total) racks St. Louis-style pork ribs
  • Rib Rub (recipe follows)
  1. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard. Coat ribs with Rib Rub. Wrap in plastic wrap; refrigerate for 12 to 24 hours.
  2. Remove plastic wrap. Prepare grill by preheating to 250°
  3. Place ribs on unlit side of grill, stacking on top of each other. Grill, covered, for 3 hours. Rotate ribs; grill, covered, until tender, about 3 hours more.

Rib Rub
Makes about 2 cups
  • ¼ cup smoked paprika
  • ¼ cup firmly packed light brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dry mustard
  • 2 tablespoons chili powder
  • 2 tablespoons ground black pepper
  • 2 teaspoons ground red pepper
  • ¼ cup dried parsley
  • 2 tablespoons dried oregano
  • 2 tablespoons lemon zest
  1. In a small bowl, stir together all ingredients.


  1. I dont own a grill, I wish I did but I dont. Is it possible to make these in a oven? Would it taste a lot different?

    • Hey John! Thanks so much for asking! Yes, you can bake ribs! To do so: cover the ribs in dry rub, cover tightly with foil, and bake at 350 for 2 to 3 hours, or until very tender. You can then uncover the ribs, brush them with barbecue sauce and then crisp them on your grill to get some smokey flavor without using a smoker, if you want.


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