How to Cook Ribs on a Gas Grill

Craving tender, juicy barbecue ribs but short on time? You can cook them quickly and easily on your gas grill using aluminum foil, with these simple step-by-step instructions. And we’ll share some of our mouthwatering BBQ rib recipes to try.

Last updated: October 3, 2025

Step-By-Step Guide on How to Grill Ribs

Grilling ribs is easier than you think—and you don’t need to be an expert to get them just right. There are many ways to grill ribs. These foil-wrapped ribs are simply one of the easiest and most time-saving ways to cook ribs on a grill. Let’s walk through this easy guide so you can enjoy juicy and delicious barbecue ribs hot off your gas grill! 

1. Gather your supplies 

  • Must-haves:
    • Gas grill
    • Grill thermometer
    • Meat thermometer
    • Reynolds Wrap® Pitmaster’s Choice™ Aluminum Foil
    • Grill gloves
    • Grill tongs
    • Grill brush
  • Ingredient checklist:
    • 4 to 5 pounds of baby back ribs
    • Dry rub ingredients
    • Ice cubes
    • Barbecue sauce or glaze of choice
Image
rack of ribs on a sheet of aluminum foil

2. Prepare Your Ribs

  • Pat baby back ribs dry with paper towels to remove excess moisture
  • Carefully use a butter knife and paper towel to pull and remove the membranes on the backs of the ribs
  • Cut the racks into thirds for easier handling (optional)
  • If making your dry rub, mix seasonings in a small bowl. Use a fork to break up any lumps
  • Slather the ribs with oil
  • Generously season the entire rack of ribs with your favorite homemade or premade rub
  • Wrap the ribs in foil (see next section) and refrigerate the ribs for at least 1 hour to let the meat absorb the seasonings
Get the full recipe for quick and easy grilled foil-wrapped baby back ribs Icon

3. How to wrap ribs in foil for grilling

  • Preheat the grill to 325°F
  • If you opted to cut your ribs into thirds, wrap each portion in a sheet of Reynolds Wrap® Pitmaster’s Choice™ Aluminum Foil, creating packets
  • Or, tear a large sheet of foil, nearly a whole arm’s length, for a full rack of ribs. Lay flat on the table or surface.
  • Place whole or divided ribs on the foil, meat-side up. Fold the two lengthwise edges over the ribs one at a time. Roll up the remaining edges to create a tightly sealed packet 

4. How to BBQ ribs on a gas grill 

  • Place foil-wrapped ribs seam-side up onto the grill using grill tongs. Close the grill and allow to cook for approximately 60 to 75 minutes. Depending on your grill, as well as the size of your racks, you may need up to 2 hours for the ribs to cook fully
  • Insert your meat thermometer to check the doneness of the ribs. The USDA recommends that the safe internal temperature for pork is 145°F.4 However, experts suggest cooking them until the internal temperature reaches 195°F to 205°F.1, 2, 3 This higher temperature helps the collagen and fats melt, resulting in juicier, more tender meat 

Estimated time and temperature for grilling ribs 

The times on this temperature chart are estimates because many things can affect how long it takes to cook. These things include how well your grill is ventilated, how well it can retain heat, the thickness of the meat, and the weather.

Get the full recipe for Grilled Memphis-Style Ribs Icon

5. Resting the ribs

When done, carefully remove each packet from the grill and allow it to sit for 5 minutes before handling. Don’t turn off the grill yet!
person using a silicone basting brush to coat bbq sauce on ribs sitting on a sheet of foil on the grill

6. Finishing the ribs

  • Open each packet and brush with barbecue sauce. Be generous, as the sauce will thicken and cook down a bit
  • Place the opened packets back onto the grill and allow them to warm for 3 to 5 minutes. If you prefer to finish them directly on the grate to get that caramelized, crispy, seared top, simply discard the foil 

Cleanup tip: Fold aluminum foil into a ball and clean your grill grates before disposing of it for easy cleanup!

Mouthwatering grilled ribs recipes

Frequently asked questions about grilling ribs

Many barbecue lovers enjoy baby back ribs, spareribs, or St. Louis-style ribs, each offering its own special flavor, texture, and cooking needs. Baby back ribs are a favorite in restaurants and home kitchens because they’re leaner, more tender, and cook more quickly compared to spareribs or St. Louis-style ribs. On the other hand, spareribs and St. Louis-style ribs—which are a different cut of spareribs—are larger, meatier, fattier, and have more marbling, so they usually need a bit more time to cook. The variety of ribs means there’s always a grilled rib for your craving and occasion.

St. Louis-style ribs are a special type of pork spareribs that are cut to remove the sternum bone and cartilage. This makes them look more like regular, rectangular ribs. This cut is known for its meaty, soft texture. It is often chosen because it is easy to cook and present, making it a popular choice for barbecue lovers.

There are two answers to this question among barbecue lovers: Some say yes, that it infuses flavor.5 Others say a wet marinade is not necessary and can make the ribs too mushy if you marinade them too long.6 It really comes down to how you like your ribs, so experiment and see what you like best. One thing both agree on is that adding a dry rub and refrigerating overnight is highly recommended, or at the very least, for one hour.

Grill the ribs with the meat side up.

How long it takes to cook depends on several factors: 

  1. The rib size, thickness, and amount of connective tissue
  2. Your grill environment and temperature
  3. The weather 

For estimated times, see the temperature chart.

Yes, foil is safe to use on the grill. All our Reynolds Wrap® foils are safe to use on the grill, but Reynolds Wrap® Pitmaster’s Choice™ Foil is a super-strength foil made for legendary BBQ. It’s extra thick and 18” wide, making it perfect for large cuts of meat, such as ribs. Discover the safe uses of aluminum foil in cooking.

Related articles:

Resources: 

  1. Bulloch, S. (2022, June 17). How to Know When Pork Ribs Are Done. Hey Grill, Hey. 1. Why You Should Cook Your Ribs Past Done & How to Know When They’re Ready. Napoleon.
  2. Reed, M. (2024, May 8). Perfect Temperature to Cook Ribs. YouTube Short—How to BBQ Right podcast.
  3. Safe Minimum Internal Temperature Chart. Food Safety Inspection Service | United States Department of Agriculture (FSIS | USDA).
  4. Bousel, J. (2019, October 31). How to Trim Pork Spareribs Into a St. Louis-Style Cut. Serious Eats.
  5. Rickman, C. (2024, June 19). How Too Much Acid Could Be Ruining Your Marinade. Food Republic.
  6. Ricker, A. (2023, September 19). Honey-Glazed Baby Back Ribs with Whiskey Marinade. Food & Wine.