How to Grill Boneless Pork Ribs on a Gas Grill (Step-by-Step Guide)

Grilling boneless pork ribs on a gas grill is one of the best ways to enjoy a juicy, flavorful cut of meat that’s both easy to prepare and perfect for any backyard BBQ. Whether you’re a weekend warrior or a grilling novice, this guide will walk you through everything you need to know to make tender, smoky pork ribs right on your gas grill.

🍖 What Are Boneless Pork Ribs?

Boneless pork ribs are typically cut from the pork shoulder (also called country-style ribs), not the rib section. Despite their name, they’re not technically ribs—but they offer the same rich flavor and meaty texture. They’re perfect for grilling because they hold up well to direct heat and absorb marinades beautifully.

🧂 What You’ll Need

Ingredients:

• 2–3 lbs boneless pork ribs

• Olive oil

• Your favorite dry rub or seasoning (paprika, garlic powder, onion powder, salt, pepper, cayenne)

• BBQ sauce (optional but recommended)

Tools:

• Gas grill with two-zone heat capability

• Meat thermometer

• Tongs

• Aluminum foil (optional for extra tenderness)

🔥 Step-by-Step: Grilling Boneless Pork Ribs on a Gas Grill

1. Preheat the Grill

Turn on your gas grill and preheat it to medium-high heat (about 400°F). Set up two-zone cooking: one side of the grill with direct heat and the other with indirect heat. This allows you to sear first, then finish cooking gently.

2. Prep the Ribs

Pat the ribs dry with paper towels. Lightly coat them in olive oil to help the rub stick. Apply your dry rub generously on all sides. Let them rest for 15–30 minutes at room temperature to absorb the seasoning.

3. Sear Over Direct Heat

Place the ribs over direct heat and sear for about 2–3 minutes per side until they develop a nice crust. Watch for flare-ups—boneless ribs have some fat content that can drip and flame.

4. Move to Indirect Heat

After searing, move the ribs to the indirect heat zone. Close the lid and cook for about 20–30 minutes, turning occasionally.

Pro Tip: For ultra-tender ribs, wrap them in foil with a splash of apple juice or beer and place them over indirect heat for another 15–20 minutes.

5. Add BBQ Sauce (Optional)

In the final 5 minutes, brush the ribs with BBQ sauce and let it caramelize. Be careful not to burn the sugars in the sauce—keep an eye on them!

6. Check for Doneness

Use a meat thermometer to check internal temperature. You’re looking for at least 145°F, but 190–200°F is ideal for tender, fall-apart ribs.

⏲️ Grilling Time Summary