Why the Lion Smoker Box Makes the Best Ribs on a Gas Grill

Getting smoky, competition-style baby back ribs on a gas grill comes down to one thing: a reliable smoke source that holds up through a 2 to 3 hour low-and-slow cook. Cooking ribs on a gas grill without a proper smoker box means relying on foil pouches that burn out in 20 minutes. The included Lion smoker box is built for the full smoker box ribs cook from start to finish.

Included Smoker Box. The Lion stainless steel smoker box sits directly on the grate above the lit burner and holds your wood chips throughout the cook. Unlike foil pouches that burn out quickly, the heavy-duty stainless steel construction allows the chips to smolder steadily for the full low-and-slow ribs on a gas grill cook, giving the baby back ribs continuous wood smoke exposure from start to finish. It is included with the L75000 and L90000 as part of the free Gourmet Package and requires no extra setup or tools.

The indirect heat setup on a Lion gas grill is what makes this smoker box ribs method work so well. With the smoker box on the lit side and the ribs on the unlit side, the wood smoke circulates through the closed hood and wraps around the ribs on a gas grill continuously. The dual-layer welded hood on the Lion grill holds the smoke inside the cooking chamber far better than thinner hoods, which means more flavor penetration into your baby back ribs and less smoke waste.

Beyond baby back ribs on a gas grill, the same smoker box setup works for smoked chicken wings, salmon, brisket-style beef, pork shoulder, and any other recipe that benefits from low-and-slow wood smoke. The included griddle, rotisserie kit, and smoker box together make a Lion Premium Grill a complete outdoor cooking station right out of the box.

Choosing the Right Wood Chips for Smoker Box Ribs

The wood chips you load into the Lion smoker box determine the entire smoke flavor profile of your baby back ribs on a gas grill. For a full guide on matching wood types to different rib styles, check out this best wood chips for smoking ribs guide from Girl Carnivore. Here is a quick breakdown of the five best options for smoker box ribs on a gas grill.

Scroll to see all wood chip options

How to Smoke Baby Back Ribs on a Gas Grill, Step by Step

This smoker box ribs method uses indirect heat with the Lion smoker box to get authentic BBQ smoke flavor when cooking ribs on a gas grill. The total cook time is 2 to 3 hours, with an optional foil wrap in the final stage for extra tenderness. For baby back ribs on a gas grill, always go by internal temperature, not the clock.

Prep Time

20 min

Cook Time

2 to 3 hrs

Rest Time

10 min

Grill Temp

250 to 275°F

Done Temp

195 to 205°F

What You Will Need

2 racks baby back ribs Membrane removed before seasoning

2 cups wood chips Hickory, apple, cherry, oak, or pecan

3 tbsp brown sugar Base of the dry rub for bark development

1 tbsp smoked paprika Adds color and smoky depth to the rub

1 tbsp kosher salt Essential for bark formation

2 tsp garlic powder Savory backbone of the dry rub

2 tsp coarse black pepper Freshly cracked for the best flavor

1 tsp onion powder Rounds out the dry rub flavor

1 tsp cayenne pepper (optional) Add heat to taste

Your favorite BBQ sauce Applied in the final 10 to 15 minutes only

Aluminum drip pan With water, placed under the ribs

Meat thermometer Essential for hitting 195 to 205°F

The Cooking Steps

1

Remove the membrane and apply the dry rub. Flip the ribs bone side up and use a butter knife to lift a corner of the thin white membrane. Grip it with a paper towel and peel it off the entire rack. This step is essential as the membrane prevents smoke and seasoning from penetrating the meat. Mix all dry rub ingredients and apply generously to both sides of each rack. For best results, apply the rub the night before and let the ribs sit uncovered in the refrigerator overnight.

2

Set up the Lion smoker box and grill. Fill the Lion smoker box with your chosen wood chips. Place it on the grate on the far left side of the grill, directly over the left burner. Turn only that burner on to medium-high. Place an aluminum drip pan with about a cup of water on the grates on the right unlit side to catch drippings and help maintain moisture. Close the lid and let the grill preheat until smoke is coming through the vents and the temperature stabilizes between 250 and 275 degrees Fahrenheit.

3

Place ribs on the indirect side. Lay the racks bone side down on the unlit right side of the grill, above the drip pan. Close the lid immediately to trap the smoke. Let the ribs cook undisturbed for the first hour without opening the lid. Every time you open the lid you lose smoke and drop the temperature, adding time to the cook.

4

Rotate and continue smoking. After the first hour, open the grill and rotate the racks so the end that was closest to the smoker box is now farthest away. This ensures even smoke exposure across both racks. Close the lid and continue cooking for another hour. Replenish the wood chips in the smoker box if they have burned through.

5

Optional foil wrap for extra tenderness. After 2 hours of smoking, check the internal temperature of the ribs in the thickest part between the bones. If they are reading 165 to 170 degrees Fahrenheit and you want fall-off-the-bone tenderness, wrap each rack tightly in two layers of aluminum foil with a tablespoon of butter and a splash of apple juice inside. Return to the indirect side for another 45 minutes. If you prefer more bite to your ribs, skip the wrap and continue cooking unwrapped until they reach 195 to 205 degrees Fahrenheit.

6

Sauce and finish over direct heat. Once the ribs reach 195 to 205 degrees Fahrenheit internally and the meat has pulled back from the bone ends, unwrap them if you used the foil wrap. Brush both sides generously with your BBQ sauce. Move the racks to the direct heat side of the grill for 10 minutes, flipping once, until the sauce caramelizes and sets. Watch closely as the sugar in the sauce burns quickly over direct heat.

7

Rest and slice. Remove the ribs from the grill and let them rest for 10 minutes before slicing. This allows the juices to redistribute through the meat. Slice between each bone and serve immediately. Use the Lion grill's warming rack to keep finished racks warm while you slice and plate.

Tips for the Best Baby Back Ribs Gas Grill Results Every Time

These 5 tips for perfect ribs on a gas grill apply every time you cook smoker box ribs on your Lion grill. Each one directly affects whether your baby back ribs on a gas grill come out tender and smoky or dry and disappointing.

Why This Lion Grill Smoker Box Recipe Stands Out

The reason this smoker box ribs method works so well on a Lion grill comes down to three things: the quality of the included smoker box, the dual-layer welded hood that locks in heat and smoke, and the independently controlled burner zones that let you maintain a precise indirect heat environment for your ribs on a gas grill for 2 to 3 hours without fluctuation.

Most gas grills struggle with low-and-slow cooking because their hoods are thin and leaky. The Lion grill's commercial-grade construction holds heat and smoke inside the cooking chamber consistently, which is exactly what a long baby back ribs gas grill cook needs.

The warming rack is particularly useful for this recipe. Once the first rack of ribs is sauced and finished, move it to the warming rack to rest while the second rack gets its glaze. Everything comes off at the same time and stays warm until you are ready to slice and serve.

Which Lion Grill Works Best for Smoker Box Ribs?

Both the L75000 and L90000 include the smoker box as part of the free Gourmet Package and work perfectly for how to smoke ribs on a gas grill. The L75000 is our top seller and fits two full racks of baby back ribs on a gas grill comfortably. Here is how the two compare.

Lion L7500032-inch, 4-Burner | Our Top Seller

• 60,000 BTUs across 4 stainless steel burners
• 647 sq in primary cooking area (830 sq in total)
• Fits 2 full racks of baby back ribs comfortably
• Includes free Gourmet Package ($360 value): smoker box, rotisserie kit, griddle, cover, griddle remover
• Dual-layer welded hood for superior smoke retention
• 16-gauge 304 stainless steel construction
• Most popular Lion grill for backyard and built-in setups

$2,149

Shop the Lion L75000

Lion L9000040-inch, 5-Burner | Bigger and Better BBQ

• 75,000 BTUs across 5 stainless steel burners
• 1,030 sq in total cooking area
• Fits 3 to 4 full racks of baby back ribs at once
• Includes free Gourmet Package ($360 value): smoker box, rotisserie kit, griddle, cover, griddle remover
• More burner zones for larger indirect heat setups
• 16-gauge 304 stainless steel construction
• Ideal for larger families, entertaining, and bigger outdoor kitchens

$2,599

Shop the Lion L90000

Fire Up the Smoker Box: Your Best Ribs on a Gas Grill Start Here

Smoker box ribs on a Lion gas grill prove you do not need a dedicated smoker to cook like a pitmaster. The included smoker box, the indirect heat setup, and the dual-layer welded hood give you everything you need for fall-off-the-bone baby back ribs on a gas grill with authentic wood smoke flavor every single time.

Remove the membrane, apply the dry rub, load the Lion smoker box with your wood chips, set up indirect heat at 250 to 275 degrees Fahrenheit, cook your ribs on a gas grill for 2 to 3 hours, wrap if you want maximum tenderness, sauce and glaze over direct heat, and rest for 10 minutes before slicing. That is the complete smoker box ribs process from start to table.

Whether you are cooking for two racks on the L75000 or a full spread of four racks on the L90000, the same Lion grill smoker box recipe delivers competition-style baby back ribs every time. How to smoke ribs on a gas grill has never been more straightforward.

Ready to get more out of your backyard cooking? Shop Lion Premium Grills, rotisserie accessories, sear burner upgrades, charcoal trays, and replacement parts at Lion BBQ Direct.