1/8 Photos of Smoked Ribs on the Grill
3 hrs 15 mins
Papa D 1946-2012's Note:
The flavor of smoked ribs if you don't have a smoker.
My Private Note
Units: US | Metric
- 1 louisiana rack of ribs or 1 baby back ribs
- 1Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
- 2Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour.
- 3Make 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.
- 4After 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.
- 5Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
- 6Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours.
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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
- Total Fat 67.7 g
- Saturated Fat 11.0 g
- Cholesterol 0.0 mg
- Sodium 1008.0 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 0.6 g
- Sugars 0.5 g
- Protein 2.6 g
The following items or measurements are not included:
rack of ribs
rice wine vinegar