No smoker? No problem! This beginner-friendly rib recipe is perfect for home cooks working with a gas BBQ or even an oven. With the right seasoning, a little smoke, and a low-and-slow approach, you can still enjoy fall-off-the-bone ribs that bring serious flavor to the table—no pellet grill required.
I Don’t Own a Smoker Ribs
Not everyone has a smoker, and that’s okay. We all start somewhere, and this recipe is here to show you that world-class ribs are totally possible using just your BBQ or even your kitchen oven.
With a few tools like an Amaze-N smoke tube or a simple foil pouch of soaked wood chips, you’ll get that smoke-kissed flavor and tender texture that BBQ dreams are made of.
How to Make No-Smoker Ribs
Preparation
Preheat your BBQ or oven to 225°F. If you’re using a gas grill, light one side only and place your Amaze-N Tube smoker or foil pouch of soaked wood chips on the hot side.
Remove the membrane from the back of the ribs using a paper towel for grip. Pat the ribs dry and slather with mustard as a binder. Coat generously with Big Poppa Smokers Money Rub on both sides. Let the ribs rest at room temperature, meat side up for 20 minutes, until the rub starts to pull moisture from the meat.
Cooking (Unwrapped)
Place ribs on the grill or in the oven bone side down, leaving a few inches between racks for airflow. Close the lid (or oven door) and don’t peek for 90 minutes. After that, begin spritzing with apple juice every 30 minutes to keep the bark moist without washing away seasoning.
Let ribs cook this way for a total of 3 hours.
Wrapping the Ribs
Tear off two sheets of foil for each rack. Add ⅛ cup margarine, a splash of apple juice, and a sprinkle of Motley Que Habanero Fixx Rub to the foil. Place the ribs meat side down on the mixture and sprinkle the bone side with more rub. Wrap tightly, double wrapping to avoid leaks.
Return the wrapped ribs to the grill meat side down at 225°F for 2 more hours.
Checking for Tenderness
After 2 hours, carefully open a foil pack and check doneness by lifting the ribs from the center with tongs—if the meat starts to tear away from the bone, you’re good to go. If they’re still firm, rewrap and cook for another 30 minutes.
Finishing the Ribs
Once tender, remove from foil and brush Motley Que Sticky Fixx BBQ Sauce onto the meat side. Place ribs back on the grill (unwrapped) for 30 minutes to set the glaze. Watch closely so the sauce caramelizes without burning.
Slice and serve hot!
Best Beer to Pair With No-Smoker Ribs
American Pale Ale
A balanced pale ale has just enough hoppy bitterness to cut through the sweet glaze and fat from the ribs.
Amber Lager
A smooth amber lager complements the savory, smoky flavors with malty depth and a clean finish.
Wheat Beer
A refreshing wheat beer brings a light, citrusy counterbalance to the richness of the pork.
I Don’t Own a Smoker Ribs
Ingredients
- 2 each Racks Pork Ribs either sides with spares removed or back ribs
- 4 tbsp Mustard
- ¼ cup Motley Que Habanero Fixx
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup Apple Juice
- ¼ cup Margarine
- ½ bottle Motley Que Sticky Fixx
Instructions
- Preheat BBQ or oven to 225°F
- Remove membrane and pat ribs dry
- Coat with mustard and Money Rub
- Let sit 20 minutes at room temp
- Smoke/cook unwrapped for 3 hours, spritzing every 30 minutes
- Wrap with margarine, juice, and rub; cook for 2 more hours
- Check tenderness and unwrap
- Glaze with sauce and return to grill/oven for 30 minutes
- Slice and serve hot