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Other than that, you need to set up the cooking area, set aside a lot of time, maintain the temperature, and season properly. For many of us, the grill is great for cooking foods hot and fast, allowing us to get dinner on the table in a jiffy. But the grill can also be used to cook foods slowly at a lower temperature—we just need to set up the grill a certain way. The drippings pan is set below the ribs and the water pan goes above the fire. Of course, there are variations to this basic layout and you probably need to do a little experimenting to determine what is going to work best for you and your grill. No matter if you use wood chips or not when placing the rack on the grill make sure the ribs do not overlap the fire or they will burn and dry out.

When you cook ribs in a smoker, they sit for a long period of time at a low temperature. To mimic this process, you will need to set the grill to a low temperature and cook your ribs for several hours. 110 C for the entire cooking time, which means you need to check on the grill to make sure the temperature is maintained. If you are using wood chips, you will probably have to add more wood every hour. This is particularly important for the first 2 hours.