Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoked Ribs on the Grill Recipe
    Lost? Site Map

    Smoked Ribs on the Grill

    Smoked Ribs on the Grill. Photo by dizzy65

    1/8 Photos of Smoked Ribs on the Grill

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Papa D 1946-2012's Note:

    The flavor of smoked ribs if you don't have a smoker.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 louisiana rack of ribs or 1 baby back ribs

    Marinade

    Directions:

    1. 1
      Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
    2. 2
      Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour.
    3. 3
      Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. Allow ribs to smoke for 3 hours changing smoke pouch each hour.
    4. 4
      After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours.
    5. 5
      Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
    6. 6
      Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours.

    Ratings & Reviews:

    • on January 07, 2013

      good ribs

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2011

      45

      Made this on my charcoal grill using lump charcoal and hickory chips. Cooked the meat over a drip pan in between two mounds of coals. Added new charcoal along with the chip packets every hour to keep the fire going. Finished with peach habenero bbq variation of the sauce from Apricot Habanero Short Ribs basted on at the last half hour and again right before taking off the grill. Final cooking time was about 4 hours and they were delicious with a great smokey flavor but not quite as tender as I had hoped for so I give 4 stars.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2010

      55

      I tagged this in PAC, and didn't realize in the rush to grab a chef that this recipe must have been written for a gas grill! I made it for a charcoal grill. First I tore off the connecting membrane on my rack of ribs so they would fall apart easily and be extra tender. My ribs marinated in the marinade for about 6 1/2 hours. I basted them with the marinade during the first 2 hours of cooking, then quit so that any residual marinade would have time to cook. I didn't add barbecue sauce, since that wasn't called for in the recipe. I didn't put my wood chips in foil because I used a charcoal grill, instead I soaked them for 24 hours, then threw them onto the coals when it was time to cook the ribs. I cooked the ribs until the meat shrank away from the bones, per Papa D's instructions. I expected a more Asian taste, because of the smell of the marinade. However, I could only detect a faint taste of sesame oil. I did heat up some barbecue sauce for serving. These turned out wonderfully tender and delicious! Pull apart tender...no knife needed! So glad I adopted Papa D! This rib recipe is fabulous....way above restaurant quality! Made for my PAC baby for Spring 2010! So glad you posted this fabulous recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Smoked Ribs on the Grill

    Serving Size: 1 (96 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 627.9
     
    Calories from Fat 609
    97%
    Total Fat 67.7 g
    104%
    Saturated Fat 11.0 g
    55%
    Cholesterol 0.0 mg
    0%
    Sodium 1008.0 mg
    42%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    rack of ribs

    rice wine vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites