Smoked Baby Back Ribs with No Smoker | Gina Chong
Sometimes I still don't know what my hubby likes to eat.
So while he's gone I'm trying to broaden my horizons and learn more dishes that hopefully he will love. This one was fortunately his idea/request. I asked what he wanted me to learn to make and he responded (strangely immediately): smoked ribs.
Lol. Whenever he does give me an idea it always ends up being waayyy out of my comfort zone. Last time he asked me to make a bread loaf that took the better half of a month. This time smoked ribs...with no smoker. I honestly didn't know it was possible, but after a bit of research turns out it is quite possible and very simple. I did use a grill, though, so you will need one of those for this recipe...

It fo realz turned out delicious. Not being too much of a meat-eater (besides bacon ;), I never imagined I'd ever be sitting alone in my kitchen chowing on ribs...but alas, life is unpredictable.

Smoked Baby Back Ribs with No Smoker

  • 1 rack of baby back ribs
  • 3 Tbsp brown sugar
  • 1-1/2 Tbsp paprika
  • 1-1/2 Tbsp pepper
  • 1 tsp garlic powder
  • kosher salt
  • hickory wood chips (can also recommend oak, but mostly just don't use mesquite)


Mix together the brown sugar, paprika, pepper and garlic powder. Set aside.

Prep your ribs by removing the membrane from the back. Cover in the dry rub mix and place in the fridge to marinate overnight.

Take the ribs out of the fridge and let sit for at least 30 minutes to bring to room temperature. Soak a few handfuls of wood chips in water.

When ready to cook, turn only the right burner of your grill to high.
Take a large handful of soaked wood chips and cover in heavy duty foil, with a vent for smoke to escape. Place this directly above your grill flame. Once it starts smoking, turn the heat to low.

Sprinkle your ribs with kosher salt and place on the upper grates of your grill on the left side. Close and keep the temperature at 225F. Cook for 3.5-4 hours, opening only about once per hour, turning the ribs over when needed. Also check the wood chips: if they are giving off black smoke instead of white, switch out with new chips.

When done, the rib meat will flake away from the bone when you pull, and there will be a nice red ring on the very outer layer of the meat.

Dry rub recipe adapted from HERE.


  1. yum!!! Everything you make looks incredible!!! I always show my husband your recipes!!!

    1. Thanks so much! I wish you could taste it too, i need some food critics >. <

  2. Wait whaaaat, a loaf of bread that takes a month to make?! What the heck was in it? That sounds intense. And haha I love how he already had a request at the ready. Ribs are one of my favorite dinners so I kind of want to high five him, and this sounds ah-mazing. Seriously, my mouth watered just reading about it- and I find the brown sugar to be an interesting ingredient. I can't quite imagine how it would taste, but it sounds delicious.

    xo marlen
    Messages on a Napkin

    1. Haha this was an old school style recipe that required you to make a starter. It's basically fermented bread dough that i had to feed every day until i could finally make my loaf of bread 3 weeks later. I think it's how sourdough is made too, that's how it gets its sour flavor. Anyways it was very intense and not especially awesome unfortunately lol.
      But yeah the brown sugar didn't make the ribs that sweet actually, i think it just helped it caramelize and create a crust because the crust was awesome. I honestly loved it.

  3. I honestly hope he knows how fortunate he is to have you! This is a true labor of love. How did you know to avoid mesquite?

    1. I'm not kidding when i say i research a lot before i make most of the recipes on my blog lol. I read from a few sources that mesquite is very strong and a little goes a long way. So to smoke it for this long would make the meat bitter. Apparently many people use mesquite when just grilling as opposed to smoking for a long time.

  4. This looks SOOO good! Definitely going to try it sometime!


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