225°F is the sweet spot for propane smoked ribs

225°F, with 250°F as a perfectly acceptable range.

Ribs need low and slow to break down all that connective tissue into something tender. Propane grills actually do this well if you set up a two-zone fire – burners on one side, ribs on the other, no direct heat under the meat. Keep the lid closed, use a good digital thermometer at grate level (not the built-in gauge), and be ready to adjust the burner dials when wind or weather messes with the temp.

Above 275°F and you’re steaming, not smoking. Below 200°F and you’ll be babysitting it all day with uneven results. 225°F is the Goldilocks zone: slow enough for smoke flavor, hot enough to finish in 5–6 hours without drying out.

Don’t overthink it – propane is consistent heat, which is half the battle.