Create mouthwatering smoked baby back ribs on the Ninja FlexFlame in about 3 hours. You only need a rack of ribs, a good pork rub and your favorite barbecue sauce.
Table of Contents
- What are baby back ribs?
- Cook ribs on a gas grill
- Smoked Baby Back Ribs on the Ninja FlexFlame Recipe
- Ingredients
- How to smoke baby back ribs on the Ninja FlexFlame
- How to serve baby back ribs
- Get My New Ninja FlexFlame Cookbooks
- Storage
- Frequently Asked Questions
- More Ninja FlexFlame Recipes
- Newest Recipes
What are baby back ribs?
Baby back ribs come from the upper portion of the pork ribcage, close to the spine. They are shorter and more curved than spare or St. Louis style ribs, forming a gentle C-shape. Compared to St. Louis style ribs, baby backs are leaner and typically more tender because they sit closer to the loin, while St. Louis ribs are meatier and fattier since they come from nearer the belly.
Cook ribs on a gas grill
The Ninja FlexFlame doubles as a propane grill and a smoker, so it’s simple to use and lets you control how much wood-fired smoke flavor you add. For this method you’ll set the grill to a low-and-slow setting and use the pellet hopper for steady, smoky flavor.
Smoked Baby Back Ribs on the Ninja FlexFlame
Ingredients
- 1 rack baby back ribs
- 2 tbsp Girls Can Grill Pork Rub
- 1/2 cup barbecue sauce
Instructions
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Prep: Place the ribs bone side up on a work surface. Grip the thin membrane (silver skin) with a paper towel and pull it off; removing it helps the ribs become more tender and allows seasoning to penetrate.
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Season: Generously sprinkle the pork rub on the bone side and let the ribs rest 15 minutes. Flip them and coat the meat side, then rest another 15 minutes while you preheat the grill.
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Heat Grill: Add hardwood pellets to the FlexFlame hopper. Ignite the burners, set the dial to Low and Slow and the temperature to 250°F (120°C). Press the Woodfire Flavor button to start pellet smoke.
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Smoke: Place the ribs in the center of the grill, bone side down. Close the lid and smoke for 2 hours, maintaining a steady 250°F.
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Add Pellets: If you prefer a stronger smoke flavor, add more pellets to the hopper every 30–45 minutes.
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Sauce: After two hours, brush barbecue sauce over the meat side using a basting brush so it coats evenly.
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Finish Smoking: Continue cooking for about one more hour, or until the meat reaches roughly 200°F (93°C) internal temperature and the ribs bend and begin to crack when picked up with tongs.
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Slice: Remove the ribs from the grill and place meat side down. Slice between the bones with a long serrated knife and brush each rib with additional sauce before serving.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients
- Baby Back Ribs: Find a rack at the meat counter. They have a pronounced arch and tender meat.
- Girls Can Grill Pork Rub: A pork-focused rub with brown sugar, kosher salt, black pepper, paprika and warming spices that pairs well with ribs.
- BBQ Sauce: Use your favorite sauce—sweet styles pair especially well with ribs.
See the full recipe card above for servings and exact ingredient amounts.
How to smoke baby back ribs on the Ninja FlexFlame
- STEP ONE: Place the ribs bone side up. Remove the silver skin by gripping it with a paper towel and pulling it away.
- STEP TWO: Generously apply the pork rub to the bone side and let rest 15 minutes. Flip and season the meat side, then rest another 15 minutes while you heat the grill.
- STEP THREE: Add pellets to the hopper, ignite the burners and set the FlexFlame to Low and Slow at 250°F (120°C). Press the Woodfire Flavor button to engage pellet smoke.
- STEP FOUR: Place the ribs bone side down in the center of the grill. Close the lid and smoke for 2 hours, keeping temperature steady.
PRO TIP: For more smoke flavor, add pellets to the hopper every 30–45 minutes.
- STEP FIVE: Brush barbecue sauce over the top of the ribs with a basting brush, coating the meat evenly.
- STEP SIX: Continue cooking about one hour more, or until the internal temperature reaches about 200°F (93°C) and the ribs bend and begin to crack when lifted with tongs.
PRO TIP: Insert a probe thermometer from the side between bones for an accurate internal reading.
How to serve baby back ribs
Remove the ribs from the grill. Place them meat side down and slice between the bones with a long serrated knife. Brush each rib with additional sauce and serve extra sauce on the side.
Get My New Ninja FlexFlame Cookbooks
- Ignited Q: Smoked + Grilled Recipes for the Ninja FlexFlame
- Quick + Easy Grilled Dinners (ebook)
- Smoked Backyard BBQ (ebook)
- Pizza Party on the Grill (ebook)
Storage
Store leftover ribs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container or heavy-duty freezer bag for up to 6 months. Thaw in the refrigerator before reheating.
GCG Pro Pitmaster Tips
- Remove the silver skin for more tender ribs.
- Season liberally so the flavor shines through.
- No need to wrap these ribs on the Ninja FlexFlame; the fan circulation cooks them evenly.
- Ribs are done when they bend and begin to crack when lifted with tongs.
Frequently Asked Questions
No. For this method you don’t need to wrap the ribs. Leaving them unwrapped lets the FlexFlame’s airflow cook them evenly and develop a nice bark.
Use a probe thermometer and target about 200°F (93°C), or lift with tongs—when they bend and begin to crack they’re ready.
At 250°F, plan on about 3 hours total cooking time following this recipe.
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