Pork Spare Ribs Gas Grill Recipe: Hickory-Smoked Backyard BBQ

There’s nothing like the first whiff of hickory smoke hitting pork spare ribs on a gas grill. This method brings competition-level flavor to your backyard without the fuss.

With a simple dry rub and careful heat control, you’ll achieve tender, fall-off-the-bone ribs with a perfect bark. No smoker required.

Ingredients for Pork Spare Ribs Gas Grill

Pantry staples plus ribs and wood chips. That’s all you need for smoky perfection.

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The ribs are the star—look for full racks with good marbling at Costco or your local butcher. Ask them to remove the membrane if you’re not comfortable doing it yourself (it’s easy, just takes practice). The hickory chips need soaking—30 minutes minimum—so they smolder, not burn. I grab mine at Home Depot or Lowe’s; avoid the pre-soaked stuff (it’s often stale).

No hickory? Apple or cherry wood gives a sweeter smoke. Short on time? Skip the vinegar spritz—it’s mostly for bark, not flavor. The brown sugar can be swapped for white, but the caramelization won’t be as deep. Want more heat? Add extra cayenne or a dash of hot sauce to the rub. The barbecue sauce at the end is totally optional—Stubb’s Original is my go-to for store-bought.

Dry rub keeps for 3 months in an airtight container. Leftover ribs? They reheat surprisingly well—wrap in foil, warm in a 300°F oven for 20 minutes. Or freeze for up to 2 months (thaw overnight before reheating).

Step-by-Step Instructions for Hickory-Smoked Pork Spare Ribs

Here’s the method I use every time for fall-off-the-bone ribs with perfect bark.

Step 1: Prepare and Season the Ribs

Pat the 4 lb Pork Spare Ribs completely dry with paper towels. This step is crucial for helping the rub adhere properly and creating that perfect bark we’re after.

In a bowl, combine the 0.5 cup Light Brown Sugar, 2 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Kosher Salt, 1 tbsp Ground Black Pepper, 1 tbsp Chili Powder, 1 tsp Dried Mustard, and 0.5 tsp Cayenne Pepper. Drizzle in the 2 tbsp Olive Oil and mix until it forms a thick paste. Rub this mixture all over the ribs, pressing it in firmly so it creates a good crust.

Let the seasoned ribs sit at room temperature for 30 minutes while you prepare the grill. This allows the rub to penetrate the meat and develop more flavor.

Step 2: Set Up Your Gas Grill for Indirect Heat

Soak the 2 cups Hickory Wood Chips in water for at least 30 minutes to prevent them from burning up too quickly. Preheat your gas grill to 275°F with all burners on. Once hot, turn off the burners on one side to create an indirect heat zone.

Place the soaked wood chips in a smoker box or wrap them in heavy-duty aluminum foil with holes poked in the top. Position this directly over the lit burners. When you see thin blue smoke coming from the chips, you’re ready to start cooking.

Step 3: Smoke the Ribs Low and Slow

Place the ribs bone-side down on the grill grate over the unlit burners. Close the lid and maintain the temperature at 275°F. After 2 hours, spritz the ribs with the 0.25 cup Apple Cider Vinegar to keep them moist and add a touch of tang.

Continue smoking for another 1.5 to 2 hours, spritzing with apple cider vinegar every 45 minutes. The ribs are ready for saucing when they’re tender but not falling apart and have developed a deep mahogany color.

Step 4: Sauce and Finish the Ribs

Carefully move the ribs to the direct heat side of the grill. Brush generously with the 1 cup Barbecue Sauce, coating all sides. Sear for 2-3 minutes per side to caramelize the sauce and create those beautiful grill marks.

Watch closely during this step—the sugar in the barbecue sauce can burn easily. You want it to bubble and thicken slightly, not char. Once both sides are nicely glazed, transfer the ribs to a cutting board.

Step 5: Rest and Serve

Let the ribs rest for 10 minutes before cutting. This allows the juices to redistribute throughout the meat. Use a sharp knife to slice between the bones into individual ribs.

Serve immediately while hot. The meat should pull away cleanly from the bone with just a gentle tug, revealing moist, smoky pork underneath. The bark should have a slight crunch with layers of sweet, spicy, and smoky flavors from the rub and sauce.

Storing and Reheating This Dish

Refrigerator Storage

Let ribs cool completely, then wrap tightly in heavy-duty aluminum foil. Store in your fridge at 40°F or below for up to 4 days. The flavors actually deepen overnight, making leftovers a treat. ❄️

Freezer Storage

For longer storage, wrap cooled ribs in foil, then place in freezer-safe zip-top bags. Squeeze out all air before sealing. They’ll keep for 2-3 months at 0°F without losing quality.

Oven Reheating

Preheat to 300°F. Wrap ribs in foil with 2 tbsp apple cider vinegar or water, then heat for 20-25 minutes. This method keeps them moist and tender.

Grill Reheating

Reheat on your gas grill over indirect heat at 275°F for 10-15 minutes. Add barbecue sauce in the last 2 minutes to refresh the glaze. Watch closely to prevent burning. 🔥

Microwave Method

Place individual ribs on a microwave-safe plate, cover with a damp paper towel. Heat on 50% power for 1-2 minutes, checking frequently. This works in a pinch but can dry them out.

Pro Tip

I always save the drippings from storage to brush on ribs while reheating. It adds that extra layer of flavor that makes leftovers taste almost as good as fresh. The hickory smoke notes come through beautifully.

Frequently Asked Questions