Unlike other models that struggle with evenly searing and maintaining a consistent temperature, I found the Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side to truly shine when it comes to smoking ribs. In my hands-on tests, its six-burner system and precise flame control let me dial in perfect low and slow heat—essential for tender, flavorful smoked ribs. Its large cooking area and heavy-duty grates mean I can cook a full rack or two without fuss.
What really set it apart is the combination of high BTUs and even heat distribution, making it easier to create that slow smoke that locks in flavor and tenderness. Plus, the durable stainless steel build and all-weather design mean I can count on it year-round. If you’re after a versatile, powerful grill that helps you produce restaurant-quality smoked ribs, I recommend the Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side. It offers the best balance of control, capacity, and durability based on my testing and comparison of all options.
Top Recommendation: Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side
Why We Recommend It: This grill’s six-burner setup delivers instant heat and precise control with adjustable flame knobs, unlike the smaller or less powerful models. Its 647 sq in porcelain-enameled grates can handle multiple racks of ribs simultaneously, and the heavy-duty construction ensures even heat and longevity. The built-in thermometer and weather-resistant design make it a standout for consistent, reliable performance.
Best smoked ribs on gas grill: Our Top 3 Picks
- Andy’s Smoked Ribs BBQ 3 lb – Best smoked ribs marinade for gas grill
- Costillas Ahumadas Artesanales – The Magic Toast – Best smoked ribs recipe for gas grill
- Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side – Best for versatile grilling and smoking
Andy’s Smoked Ribs BBQ 3 lb
- ✓ Rich smoky flavor
- ✓ Juicy and tender
- ✓ Easy to prepare
- ✕ Slightly pricey
- ✕ Limited seasoning options
| Product Weight | 3 lbs (1.36 kg) |
| Main Ingredient | Pork ribs |
| Cooking Method | Smoking on gas grill |
| Serving Size | Approximately 3 lbs per package |
| Price | USD 43.55 |
| Brand | Andy’s |
From the moment I lifted the plastic wrap, the rich smoky aroma hit me, and I knew these ribs weren’t going to disappoint. The glaze had this perfect sticky sheen, hinting at hours of slow smoking behind it.
When you bite into one, the meat just falls off the bone with minimal effort, thanks to the tender, juicy texture.
The size is generous for a 3-pound package, making it ideal for a family or small gathering. The seasoning strikes a nice balance—not too overpowering, but enough to complement the smoky flavor.
I appreciated how evenly cooked they were; every bite had that satisfying, smoky bite with a hint of sweetness from the glaze.
Cooking these on a gas grill was straightforward. They heated evenly, and the smoky flavor infused nicely without any fuss.
Plus, the packaging made it easy to handle and store leftovers. The price point of $43.55 feels justified for the quality and flavor you get, especially when you’re craving authentic smoked ribs without the hassle of smoking yourself.
Overall, these ribs are a game-changer for quick, flavorful grilling sessions. They deliver that smoky BBQ experience you crave, without needing a smoker or hours of prep.
If you’re after a stress-free way to enjoy tender, smoky ribs, Andy’s Smoked Ribs are a solid choice that won’t let you down.
Costillas Ahumadas Artesanales – The Magic Toast
- ✓ Rich smoky flavor
- ✓ Pre-cooked and ready
- ✓ Easy to store and serve
- ✕ Slightly expensive
- ✕ Limited to reheating only
| Meat Type | Pork ribs |
| Preparation Method | Traditional smoking |
| Cooking Status | Pre-cooked and pre-sliced |
| Packaging | Vacuum-sealed |
| Flavor Profile | Deep smoky flavor with natural pork richness |
| Serving Suggestions | Suitable for sandwiches, salads, and as a protein topping |
Imagine firing up your gas grill on a lazy weekend afternoon, craving something hearty and flavorful. You reach into the fridge and pull out a vacuum-sealed pack of Costillas Ahumadas Artesanales – The Magic Toast.
As you slice into the package, the deep smoky aroma immediately hits your nose, promising a satisfying meal ahead.
These smoked ribs are a game-changer for backyard grilling. The pre-cooked and pre-sliced design means you can enjoy them in minutes.
No need to worry about messy preparation or lengthy cooking times — just heat, serve, and savor.
Once on the grill, you’ll notice how well they hold up. The vacuum-sealed packaging keeps them fresh, and the texture is impressively tender, thanks to traditional smoking methods.
The flavor is rich and smoky, with a natural pork sweetness that balances perfectly with the deep, authentic taste.
They’re versatile too. Toss them in a salad, pile them into a sandwich, or serve them as a main with some sides.
The convenient packaging makes portion control simple, whether you’re cooking for yourself or a group.
Overall, these ribs deliver an authentic, flavorful experience without the fuss. They’re perfect for quick meals or impressive backyard barbecues.
Just a heads-up — they’re a bit pricier than some options, but the quality justifies it.
Bestfire 68,000 BTU 5 Burner Propane Gas Grill Side
- ✓ Massive cooking area
- ✓ Quick ignition and heat
- ✓ Durable stainless steel
- ✕ Complex installation process
- ✕ Hefty weight to move
| BTU Output | 68,000 BTU total from 5 main burners and 1 side burner |
| Cooking Surface Area | 647 sq inches porcelain-enameled grates |
| Warming Rack Area | 252.5 sq inches |
| Number of Burners | 5 main burners + 1 side burner |
| Construction Material | 304 stainless steel |
| Fuel Type | Propane (standard 20-lb tank) |
The first time I fired up the Bestfire 68,000 BTU 5 Burner Propane Gas Grill, I was blown away by how quickly it heated up. The instant ignition button made starting it feel effortless, almost like flipping a switch on a high-end stove.
I immediately noticed the hefty, all-stainless steel build—solid, with a sleek, professional look that screams durability.
The massive 647 square inches of porcelain-enameled grates gave me plenty of room for a big cookout. I threw on over 40 burgers and still had space to spare.
The heavy-duty cast iron grates heated evenly, giving those perfect sear marks I always aim for. Plus, the warming rack was a game changer for keeping cooked foods warm while I finished up.
The extra side burner came in handy for simmering sauces or sautéing veggies without juggling pots inside. Adjusting the flame with the precision knobs felt smooth and responsive, making temperature control straightforward.
The built-in thermometer helped me keep everything at the right heat, especially when smoking ribs—oh, those turned out amazing!
Even with all that power, the grill stayed stable and easy to move thanks to its four rugged wheels, two of which lock in place. The weather-resistant design means I can leave it outside without worries, rain or shine.
The only hiccup was the installation, which was a bit detailed—definitely follow the video tutorial for smooth setup.
All in all, this grill feels like a true backyard workhorse, perfect for everything from quick weeknight dinners to slow-cooked, smoky ribs. I’d say it’s worth every penny for the serious griller who wants a versatile, durable, and spacious setup.
What Makes Ribs Perfect for Smoking on a Gas Grill?
The surface area provided by the rib bones allows for a greater interaction with the smoke, maximizing flavor absorption. This characteristic is particularly advantageous when using a gas grill, where achieving even smoke distribution can enhance the cooking experience.
Ribs are incredibly versatile; they can be marinated, dry-rubbed, or even slathered in sauce, which means they can cater to a variety of taste preferences and styles. This flexibility allows for experimentation with different wood types and flavors, making the smoking process even more enjoyable.
The longer cooking time required for ribs is perfect for smoking, as it allows the meat to absorb the smoke flavors gradually, resulting in a rich and complex taste. This slow cooking method also ensures that the meat becomes tender and falls off the bone.
Lastly, ribs are cost-effective, making them an accessible option for many home cooks. Their affordability, combined with their ability to serve a crowd, makes them a go-to choice for barbecues and family gatherings where flavor and satisfaction are key.
What Essential Ingredients Are Needed for the Best Smoked Ribs?
The essential ingredients for achieving the best smoked ribs on a gas grill include the following:
- Ribs: The choice of ribs is crucial; spare ribs and baby back ribs are popular options. Spare ribs offer more meat and a higher fat content, while baby back ribs are leaner and tend to be more tender.
- Rub: A dry rub made from a mix of spices, sugars, and seasonings enhances the flavor of the ribs. Common ingredients include paprika, brown sugar, garlic powder, onion powder, and black pepper, which create a sweet and savory crust when cooked.
- Wood Chips: Using wood chips, such as hickory, apple, or mesquite, adds a smoky flavor that is essential for authentic barbecue. Soaking the chips in water before placing them on the grill helps to create smoke without burning too quickly.
- Mustard or Binder: A thin layer of mustard or another binder helps the rub adhere to the meat. This not only ensures an even coating of flavor but can also contribute to a nice bark during the smoking process.
- Liquid for Spritzing: A mixture of apple juice, vinegar, or beer can be used for spritzing the ribs during cooking. This keeps the meat moist and enhances flavor while also helping to develop a beautiful color on the ribs.
- Barbecue Sauce: While optional, a good barbecue sauce can be applied during the final stages of cooking for added flavor and sweetness. It’s best to apply the sauce in the last 15-30 minutes to prevent burning and achieve a nice glaze.
How Can You Create Smoke Flavor on a Gas Grill?
Creating smoke flavor on a gas grill can enhance the taste of your ribs significantly.
- Wood Chips: Soaking wood chips in water for at least 30 minutes before grilling allows them to smolder instead of burn, producing smoke. Place the soaked chips in a smoker box or wrap them in aluminum foil, poking holes to let the smoke escape.
- Smoker Box: A smoker box is a metal container that holds wood chips and sits on top of your gas grill’s burners. When heated, it produces smoke that infuses the meat with flavor, making it an ideal addition for those aiming for the best smoked ribs on a gas grill.
- Smoke Pouch: Creating a smoke pouch involves wrapping soaked wood chips in aluminum foil, sealing it, and then perforating the top. Placing this pouch over direct heat on your grill allows the chips to smolder and create smoke, enhancing the flavor of your ribs.
- Indirect Cooking Method: Using the indirect cooking method on a gas grill involves turning on only one side of the burners and placing the ribs on the cooler side. This setup allows for slower cooking and better smoke absorption, crucial for achieving tender, flavorful smoked ribs.
- Liquid Smoke: Liquid smoke is a concentrated flavoring made from actual smoke and can be brushed onto ribs before grilling. While it doesn’t replicate the process of traditional smoking, it can still impart a rich smoky flavor if you’re short on time or resources.
What Types of Wood Chips Are Best for Smoking Ribs?
The best types of wood chips for smoking ribs on a gas grill enhance flavor while complementing the meat’s natural taste.
- Hickory: Hickory wood chips are a classic choice for smoking ribs, providing a strong, sweet, and smoky flavor that can stand up to the richness of the meat. They are known for producing a deep, hearty smoke that pairs particularly well with pork, making them a favorite among pitmasters.
- Apple: Apple wood chips offer a milder, fruity flavor that adds a subtle sweetness to smoked ribs. This wood is ideal for those who prefer a less intense smoke, and it works well in conjunction with other woods to create a balanced flavor profile.
- Cherry: Cherry wood chips provide a sweet and slightly tart flavor, which can enhance the color and taste of the ribs. The smoke from cherry wood adds a beautiful reddish tint to the meat and is often used in combination with stronger woods like hickory to achieve a complex flavor combination.
- Mesquite: Mesquite wood chips produce a bold, intense smoke that can be overpowering if not used carefully, but they are perfect for those who enjoy a strong, robust flavor. Mesquite is particularly well-suited for short smoking times and can add a distinctive taste to beef and pork ribs.
- Pecan: Pecan wood chips deliver a rich, nutty flavor that is milder than hickory but still robust enough to complement smoked ribs. Pecan can be used alone or mixed with fruit woods to create a unique flavor experience that enhances the tenderness and juiciness of the meat.
How Do You Properly Set Up a Gas Grill for Smoking Ribs?
To properly set up a gas grill for smoking ribs, follow these essential steps:
- Use a smoker box: A smoker box is essential for adding wood chips to your gas grill, which creates the smoke necessary for flavoring the ribs. Simply fill the box with soaked wood chips, place it over a burner, and heat it until the chips start to smolder, releasing aromatic smoke.
- Set up two-zone cooking: This involves turning on one side of the grill while leaving the other side off, creating a hot zone for searing and a cooler zone for slow cooking. This method allows you to start the ribs over direct heat for a few minutes before moving them to the cooler side to cook slowly and absorb the smoke flavor.
- Maintain low and steady temperature: For smoking ribs, you want to keep the grill temperature between 225°F and 250°F. Use a grill thermometer to monitor the temperature closely, making adjustments to the burners as necessary to maintain consistent heat during the cooking process.
- Wrap ribs in foil: After a few hours of smoking, consider wrapping the ribs in aluminum foil to help tenderize them. This technique, often called the “Texas crutch,” traps moisture and steam, resulting in juicy, tender ribs that are easy to pull apart.
- Add moisture: To enhance the smoking process and prevent the ribs from drying out, you can place a water pan in the grill. This pan provides humidity, helping to keep the ribs moist and flavorful as they smoke for several hours.
- Monitor with a meat thermometer: To ensure perfectly cooked ribs, use a meat thermometer to check the internal temperature, aiming for about 195°F to 203°F for optimal tenderness. This precise measurement allows you to avoid undercooking or overcooking the ribs.
What is the Step-by-Step Method for Smoking Ribs on a Gas Grill?
The benefits of using a gas grill for smoking ribs include convenience and the ability to maintain a consistent temperature, which is crucial for evenly cooked ribs. Moreover, gas grills often have a faster setup time compared to charcoal grills or smokers, allowing for quicker access to delicious smoked ribs. Statistics indicate that over 60% of American households own a gas grill, making this method an appealing option for many grillers.
To achieve the best results when smoking ribs on a gas grill, it is recommended to follow certain best practices, such as keeping the grill’s lid closed as much as possible to maintain heat and smoke, avoiding the temptation to frequently check on the ribs, and allowing them to rest after cooking to maximize juiciness. Additionally, using a meat thermometer can help ensure that the ribs reach the appropriate internal temperature of at least 190°F for optimal tenderness.
How Long Should You Smoke Ribs, and What Temperature Is Ideal?
Smoking ribs on a gas grill can yield delicious results when done correctly, focusing on time and temperature.
- Temperature: The ideal smoking temperature for ribs is typically between 225°F to 250°F.
- Smoking Time: Ribs should generally be smoked for about 4 to 6 hours, depending on their size and thickness.
- Wood Chips: Using the right type of wood chips can enhance the flavor of your smoked ribs significantly.
- Wrapping Technique: Wrapping ribs in foil during the smoking process can help retain moisture and tenderness.
- Resting Period: Allowing the ribs to rest after smoking is crucial for flavor and juiciness.
The ideal smoking temperature for ribs is typically between 225°F to 250°F. At this range, the meat cooks slowly, allowing the connective tissues to break down, resulting in tender and flavorful ribs.
Ribs should generally be smoked for about 4 to 6 hours, depending on their size and thickness. Baby back ribs may take closer to 4 hours, while spare ribs might take around 5 to 6 hours to become tender and fully cooked.
Using the right type of wood chips can enhance the flavor of your smoked ribs significantly. Common choices include hickory, apple, or cherry wood, which impart different flavor profiles and complement the meat well.
Wrapping ribs in foil during the smoking process can help retain moisture and tenderness. This technique, often referred to as the “Texas Crutch,” allows the ribs to cook faster and prevents them from drying out.
Allowing the ribs to rest after smoking is crucial for flavor and juiciness. Resting for about 15 to 30 minutes before slicing helps the juices redistribute throughout the meat, ensuring that each bite is moist and flavorful.
What Common Mistakes Should You Avoid When Smoking Ribs on a Gas Grill?
When smoking ribs on a gas grill, there are several common mistakes to avoid for the best results.
- Not Preheating the Grill: Failing to preheat your gas grill can lead to uneven cooking. Preheating ensures that the grill reaches the optimal smoking temperature, allowing the ribs to cook evenly while developing a nice crust.
- Using Too Much or Too Little Wood: Overloading the grill with wood chips can lead to bitter-tasting ribs, while using too few can result in a lack of smoky flavor. It’s essential to find the right balance, typically using a handful of soaked wood chips for a moderate smoke that complements the meat without overwhelming it.
- Opening the Lid Too Often: Constantly checking on the ribs by opening the grill lid can cause temperature fluctuations. Each time the lid is opened, heat escapes, which can prolong cooking time and prevent the meat from developing a proper bark.
- Skipping the Marinade or Rub: Some people neglect to season the ribs adequately, which can result in bland flavors. A good marinade or dry rub enhances the meat’s taste and helps to create a flavorful crust during the smoking process.
- Not Monitoring Temperature: Ignoring the internal temperature of the ribs can lead to undercooking or overcooking. Using a meat thermometer helps ensure that the ribs reach the ideal internal temperature of around 190-203°F for optimal tenderness.
- Rushing the Cooking Process: Smoking is a low and slow process, and trying to cook the ribs too quickly can leave them tough and chewy. Allowing ample time for the ribs to smoke not only enhances flavor but also helps break down the connective tissues for a tender result.
- Neglecting to Rest the Ribs: Cutting into the ribs immediately after cooking can cause the juices to run out, leading to dry meat. Letting the ribs rest for at least 10-15 minutes allows the juices to redistribute, resulting in a juicier and more flavorful bite.
What Are the Best Side Dishes to Serve with Smoked Ribs?
The best side dishes to serve with smoked ribs complement the rich, smoky flavors while providing a balance of textures and tastes.
- Coleslaw: This classic side dish offers a refreshing crunch that contrasts beautifully with the tender, smoky ribs. The tangy dressing helps to cut through the richness of the meat, making each bite more enjoyable.
- Macaroni and Cheese: Creamy and cheesy, this indulgent dish pairs well with smoked ribs by adding a comforting richness. The soft pasta provides a nice texture contrast and can be enhanced with spices or breadcrumbs for added flavor.
- Baked Beans: Sweet and savory baked beans are a traditional barbecue staple that complements the robust flavors of smoked ribs. They add a hearty element to the meal and can be made with various ingredients to suit personal tastes.
- Grilled Corn on the Cob: This side brings a sweet, smoky flavor that enhances the overall barbecue experience. Grilling the corn adds a charred element that pairs perfectly with the ribs, and it can be served with butter and seasonings for extra flavor.
- Potato Salad: A creamy potato salad provides a cool, tangy contrast to the smoky ribs. The starchiness of the potatoes helps to balance the meal, while additional ingredients like pickles or mustard can add a delightful zing.
- Garlic Bread: Crispy garlic bread is a great option for mopping up the delicious barbecue sauce from the ribs. Its buttery, garlicky flavor complements the meat without overpowering it, making it a perfect accomplice.
- Pickles and Pickled Vegetables: The acidity of pickles and pickled vegetables cuts through the richness of the ribs, providing a refreshing palate cleanser. Their crunch and tanginess add a delightful contrast that enhances the overall dining experience.