How to Cook the Best Beef Ribs on a Gas Grill

Juicy, smoky, fall-off-the-bone beef ribs—yes, you can make them on a gas grill.

That’s right.

You don’t need a fancy smoker or a pile of charcoal to make mouthwatering BBQ beef ribs.

Some folks say you can’t get that deep BBQ flavor on a gas grill.

But we’re here to prove that myth wrong.

In this guide, we’ll show you how to cook beef ribs on a gas grill step by step.

Whether you're a first-timer or just looking to improve your rib game, these tips will help you grill like a pro—no smokehouse needed.

Why Make Beef Ribs on a Gas Grill?

What Makes Beef Ribs Different?

Beef ribs are bigger, bolder, and meatier than pork ribs.

They pack a deep beefy flavor and love a slow cook.

There are different kinds too—some with more bone, some with more meat.

We’ll get into that in a bit.

Learn More: The Best Grill Brushes for a Safe and Efficient Cleaning

Why Use a Gas Grill?

Gas grills are simple to use.

You can control the heat with just a twist of a knob.

They heat up fast, cook evenly, and are easier to clean.

That’s perfect when you're aiming for low and slow cooking.

But What About Smoke Flavor?

True—gas grills don’t make as much smoke.

But that doesn’t mean you can’t add some smoky flavor! 

A smoker box with wood chips can do wonders.

Hickory, oak, or mesquite are great choices for beef.

Set up your grill with two temperature zones, and you’re ready to go.

Related Read: Best Bristle Brush Options at Canadian Tire for Your BBQ

Choosing the Right Beef Ribs

Know Your Ribs

• Back Ribs: Come from near the spine. Not much meat, but very flavorful.

• Short Ribs: Thicker and meatier. Great for grilling slow.

• Plate Ribs: Also called “dino ribs.” Big, beefy, and super tender when cooked right.

What to Look for at the Store

Pick ribs with:

• Good marbling (that’s fat inside the meat—it adds flavor)

• Thick meat on top of the bone

• No dry edges or weird smells

Also, check for bone exposure. 

A little is okay, but too much means it’s been trimmed too much or dried out.

Essential Gear and Tools

To make perfect beef ribs on a gas grill, you’ll need:

• A gas grill with two or more burners

• A meat thermometer (to check doneness)

• Aluminum foil or butcher paper (for wrapping)

• A smoker box (optional but helps with smoky flavor)

• Grill tools: tongs, basting brush, and more

Pro Tip: Before you grill, clean your grates. We love the Easy Function wood grill scraper—it's eco-friendly, made from pine wood, and it shapes to your grates over time. Plus, it lasts a long time and is easy on the planet.

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Prepping Your Beef Ribs

Trim and Clean

Use a sharp knife to remove excess fat and the silver skin—that thin, tough membrane on the bone side.

If you leave it on, it’ll shrink and make the ribs chewy.

Rub or Marinade?

• Dry Rub: Adds bold flavor and bark (that tasty crust). Use salt, pepper, garlic powder, paprika, or your favorite mix.

• Marinade: Great for tenderizing and adding moisture. Use oil, vinegar or citrus juice, herbs, and spices.

After seasoning, let the ribs rest in the fridge for at least 1 hour—overnight is even better.

Setting Up the Grill for Low and Slow

What’s a Two-Zone Setup?

A two-zone setup means:

• One side of the grill is on (hot zone)

• The other side is off (cool zone)

This lets you cook the ribs with indirect heat—perfect for low and slow.

Preheat Tips

• Heat the grill to 250–275°F

• Put a water pan on the cool side to help keep moisture in

Add Some Smoke

If you’re using a smoker box, place it over the lit burners with wood chips inside. 

It’ll start smoking after a few minutes and give your ribs that real BBQ taste.

Grilling the Beef Ribs: Step-by-Step

• Preheat the grill with a two-zone setup.

• Place ribs bone-side down on the cool side.

• Cook low and slow for 3 to 4 hours. Keep the lid closed as much as you can.

• Check temperature every 30–45 minutes.

• If the ribs stall at a certain temp (around 160°F), wrap them in foil or butcher paper. This is called the Texas Crutch, and it helps tenderize the meat faster.

• When they hit about 195–200°F, you can move them to the hot side for a final sear or glaze with sauce.

Internal Temperature and Doneness

• The sweet spot is 200–205°F.

• Use a meat thermometer to check.

• Also test for probe tenderness: when your thermometer slides in like butter, they’re ready.

Resting and Serving

Let your ribs rest for at least 15–20 minutes. 

This helps the juices settle so the meat stays tender.

Cut between the bones to serve. Each rib should have a thick chunk of juicy meat.

Pair with your favorite sides like:

• Cornbread

• Mac and cheese

• Coleslaw

• Pickles

• A cold drink (iced tea or beer? Yes, please!)

Cleaning Your Grill After Beef Ribs

Cooking beef ribs means sticky sauce and drippy fat. 

That stuff adds up.

Once the grill cools down:

• Scrape off grease and burnt bits.

• Use Easy Function’s bristle brush if you want deep cleaning power. It’s a heavy-duty 3-in-1 brush with a wire mesh and scraper, built for serious BBQ cleanup. It’s also safe—designed to avoid the risks that come with traditional bristle brushes. Plus, it's covered by a lifetime replacement policy.

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If you prefer a bristle-free brush, Easy Function offers coiled models with or without a scraper that give 3X safer results and last long.

Your grill will be clean and ready for the next round.

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Buy Easy Function Bristle Free Scraper Brush - Amazon Canada

Final Thoughts

Beef ribs on a gas grill? 

You bet.

With a good plan, the right gear, and a bit of patience, you can make smoky, juicy, tender ribs your guests will rave about.

Don't let anyone tell you that gas grills can't do BBQ right.

Feel free to experiment with different rubs, sauces, and wood chips.

Every grill master has their own twist.

Also, make sure to check out our Easy Function BBQ tools on Amazon (click the image below) to keep your grill clean and your cooking smooth.

Whether you're searching for the best way to cook beef ribs on a gas grill, tips for grill cleaning, or grilling hacks that make life easier—Behind the Grill has your back.