Smoked Ribs on the Grill

"The flavor of smoked ribs if you don't have a smoker."
photo by dizzy65 photo by dizzy65
photo by dizzy65
photo by dizzy65 photo by dizzy65
photo by dizzy65 photo by dizzy65
photo by dizzy65 photo by dizzy65
photo by breezermom photo by breezermom
Ready In:
3hrs 15mins


  • 1 louisiana rack of ribs or 1 baby back ribs
  • Marinade

  • 1 cup rice wine vinegar
  • 1 teaspoon ground ginger powder
  • 1 teaspoon onion powder
  • 2 tablespoons chopped garlic
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 12 cup peanut oil


  • Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
  • Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour.
  • 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.
  • 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.
  • Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
  • Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours.

Questions & Replies

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  1. good ribs
  2. 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 recipe#46417 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.
  3. 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 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!
  4. Love the flavor and that they fall off the bone.
  5. Wow! This is so good. It falls off the bone and taste delicious. It takes a while but if you are home and have the time it is so worth it. Great flavor, I used mesquite wood chips. Added a touch of barbecue sauce the last 15 minutes. Served it with recipe #65285 and recipe #284385 for a great meal. Thanks Papa D for posting. Made for PAC spring 08'


<a href="¤t=chef.png" target="_blank"><img src="" border="0" alt="Photobucket"></a> Welcome to my page, Born and raised in Montana and now I’m retired Navy and I live in North East Florida on 5 acres in the country. I have enjoyed cooking for as long as I can remember. Thanks to everyone that has tried and reviewed my recipes :>) My review guidelines are as follows: 5 stars - Wonderful ! Perfect as posted and plan to make this recipe again! 4 stars - Liked it a lot and will make again but will probably alter the recipe slightly. 3 stars - OK but to make it again would require major changes to the original recipe to suit my tastes. 2 stars - Really didn't like it. Could be personal preference or the recipe just didn't meet expectations. <embed src="" width="150" height="150" wmode="transparent" type="application/x-shockwave-flash"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket - Video and Image Hosting"></a> <embed src="" quality="high" bgcolor="#372060" width="400" height="213" type="application/x-shockwave-flash"></embed> <img src="" border="0" alt="Photobucket"> Adopted by: <a href="">TeresaS's</a> With <a href="">Lumpia (In Spring Roll Wrappers)</a> Recipe#341002 <a href="">Smoked Ribs on the Grill</a> <img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"> Adopted by: Chef #194886 With:Recipe #317515 Recipe #317753 Recipe #250644 <img src=""> My themes, Asian and breakfast. Breakfast theme I made and reviewed Recipe #319863 Recipe #105531 Recipe #221005 Asian theme I made and reviewed Recipe #163119 Recipe #237871 Recipe #163713 <img src="" border="0" alt="Photobucket"> For this cookathon I made: Recipe #339905 and Recipe #335080. <img src=""><img src=""> Adopted by: Chef #305531 With: Recipe #291249 Recipe #287995 Recipe #341000 <img src =""> For this cookathon I made: Recipe #320074 <img src=""> For this cookathon I made: Recipe #59606 <img src=""><img src=""> Adopted by: Chef#498271 With:Recipe#341002 Recipe#369209 Recipe #371084 <img src=""> Theme:I need carbohydrates! Recipe#396223 by Chef#391965 Recipe#301725 by Chef#314579 Recipe#396688 by Chef#158086 <img src=""> For this event I made: Recipe #129612 Recipe #394140 <img src=""> For this event I submitted photos for: Recipe #17293 by MizzNezz Recipe #368883 by AmandaT143 <img src=""> For this event I submitted: Recipe #76654 by Lauralie41 Recipe #370208 by Lavender Lynn Recipe #319069 by Brokenburner <img src=""> For this event I submitted: Recipe #388477 by BecR Recipe #391163 by BecR Recipe #19441 by Caryn <img src="" border="0" alt="New Kids Participation Banner"> For this event I've made: Recipe #413741 (by chef txjamjr) Recipe #413791 (by chef Christopher Lund) <a href="" target="_top"><img border="0" alt="Free Hit Counters" src="" ALIGN="middle" HSPACE="4" VSPACE="2"></a> <a href="" target="_top">Free Counter</a> 12162 <img src=""> My Interests: My puppy dogs, vegetable gardening, yard work and sitting under the shade tree in the afternoon with an ice cold Miller Lite. <img src=""> Oh did I mention cooking….which will include but not be limited to…grilling (BBQ), smoker, stove top, oven, deep fryer, wok and crock pot. You can type in the degree symbol ° by holding down the Alt key and typing 248. I'm a hugh NASCAR fan. In the fall I follow the NFL and some college football. <a href="">69 BBQ Cookbooks</a> <a href="">695 Irish Recipes</a> <a href="">Pillsbury Dough Recipes</a> <a href="">The Philippine Cookbook</a> [Xurl=http://theinterneturlyou']The link title you want to use[/url] I'll use 'Zaar as a real example... Here's with the X... [Xurl=]'Zaar[/url] ...and the same coding without the X... 'Zaar <a href="¤t=11-7-07048.jpg" target="_blank"><img src="" border="0" alt="My puppy dogs Sophie and Indy"></a> My puppy dogs Sophie and Indy <style>body { background: url("");background-repeat: repeat; }</style>
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