Smoked Ribs on a Gas Grill

Finger-lickin' low and slow smoked ribs using the 3-2-1 method on a gas gril

📝 Ingredients

• 1 rack pork ribs (Baby back or spare ribs are both fine, if using baby back you can adjust the wrap time down to two hours.)
• 2 tbsp mustard (Is optional but helps the rub stick to the ribs)
• 2 tbsp bbq dry rub (You can use our ultimate rib rub)
• 1/4 cup barbecue sauce
• 3 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp honey

👨‍🍳 Instructions

1. 1Prepare gas grill for two-zone cooking at 225°F - 250°F. Add wood chip foil pouch or smoke tube to the hot side of the grill. See above for more detailed instructions.
2. 2Trim excess fat off ribs and remove any loose bits of meat. Remove the membrane from the back of the ribs and apply dry rub evenly over both sides of the ribs.
3. 3Once grill is heated and wood is smoking, place ribs uncovered on the “cool side” of the grill away from lit burners.
4. 4After 3 hours, remove the ribs and place meat side down on foil with pads of butter, a drizzle of honey and brown sugar and wrap tightly.
5. 5Place the wrapped ribs back onto your grill meat side down for up to two hours.
6. 6After 2 hours, unwrap. Turn the ribs meat side up on top of the aluminum foil unwrapped for another 20 minutes.
7. 7Apply one or two layers of BBQ sauce, and let them cook for an additional 30-40 minutes. The bbq sauce should firm up and be nice and tacky instead of runny.
8. 8Remove the ribs from the grill, let them rest for 10 minutes and slice to serve.