2.5 hours at 250°F, indirect heat

About 2.5 hours, but it’s more about internal temp and texture than the clock.

Set up your gas grill for indirect cooking — burners off on one side, ribs on that side, thermometer on the grate. Target 250°F. Baby backs are smaller and more tender than spare ribs, so they don’t need a full 3-2-1 method.

Here’s the simple version:

• 1 hour unwrapped – smoke them with wood chips in a foil packet if you want.
• 1 hour wrapped – in foil with a splash of apple juice or cider. This steams them and speeds tenderness.
• 30 minutes unwrapped – sauce them if you like, let the glaze set.

Real test: pick up a rack with tongs at the center. If it bends and the meat starts to crack (the “bend test”), they’re done. Internal temp should hit 190-203°F, but you can rely on feel.

Don’t worry about exact minutes. Every grill runs different. Check after two hours total, then every 20 minutes.

Ribs are forgiving — pull them when they pass the bend test.