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Chef Gina Makes Smoked Surf And Turf

By now, you may have caught on – I grill a lot – because it totally screams “summer vibes” but also because thanks to high temps and a large surface area, I can cook quicker and more at once (and because I feel really cool and boss babe-esque standing over and commanding an open flame). For me, grilling is a win-win. And while I would eventually love a smoker, I decided to experiment a little and turn my gas grill into a smoker of sorts…as I was already setting it up, I went with my favorite meat (ribs – I used pork – but either would work) and one of my favorite seafood (scallops), creating a “smoked surf and turf” right here in my backyard. While you can certainly make these recipes without the smoked aspect, (just follow the recipes for the grill), it adds a fun twist to those who are looking for a new grilling adventure.

Photos from Chef Gina

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Serve these proteins with any side salad or vegetable of your choice (I chose to also grill corn and peppers, making a lovely, charred salad) As always, the outcome was delicious and quick – I hope you enjoy it!

Photos from Chef Gina

Smoked Surf And Turf

Active Time: 40 min

Total Time: 70 Minutes

Makes: 4 servings


  • 1 Rack of Baby Back Ribs
  • ¼ Cup Dry Rub (Store-Bought or Recipe Below)
  • 2 Tbs Brown Sugar
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Paprika
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • ½ Tsp Dry Mustard
  • ¼ Tsp Cinnamon
  • ¼ Tsp Cayenne Pepper
Photos from Chef Gina


  • Remove ribs from refrigerator and packaging and allow to come to room temperature, at least 30 mins. Pat dry.
  • While waiting on ribs to warm up, make spice rub (mix all ingredients together in a small bowl) and get grill set up:
  • If turning grill into smoker: soak grilling wood chips for at least 30 minutes in water; drain and place into a grilling smoker box suited for you sized grill (see notes) OR make own by double layering foil and folding into a “packet” shape, with wood chips inside and hole punctured on top to let the smoke out. Place smoker box under or on top of grill grates while the grill heats up to create literal smoke inside the grill
  • If not using the smoker aspect, simply heat grill to approx. 500 degrees
  • Rub spice mix on all sides of ribs and place full rack over medium-high flames
  • Grill for approx. 15 mins per side, depending on the thickness of ribs, turning over halfway through for about 30 mins total. Keeping lid closed most of the time allowing smoke and flames to do the work
  • Remove from grill, slice, and serve immediately
Photos from Chef Gina


Active Time: 10 min

Total Time: 40 Minutes

Makes: 4 servings

  • 1 Lb Sea Scallops
  • ¼ Cup Olive Oil
  • Juice Of ½ Lemon (Approx. 2 Tbs)
  • 1 Tbs Garlic, Minced
  • Salt & Pepper, To Taste


  • Pat scallops dry and place in a medium bowl. Pour olive oil, lemon juice, garlic, and salt and pepper over scallops, letting them marinate for at least 30 mins or up to 4 hours
  • Using a grill basket (or the make-shift foil packet as described above) place scallops, along with about ½ of the marinate mixture on the pre-heated, medium-high grill
  • Keep foil packet open over the top, grill for 2 minutes, flip and grill for an additional 2-3 mins, depending on thickness. Remove and serve immediately


  • I ordered a smoker box from Amazon. There are several sizes so I measured the width of my grill and the distance between burners, even if my particular smoker box didn’t fit under my grates, it would have sat on top of the grates no problem BUT would have taken up surface area that I used to cook my entire meal at once. A home-made, foil grill packet ON TOP of the grates should work just as well, I simply wanted a new gadget
  • I also purchased my wood chips on Amazon. There are several “flavors” to choose from but I went with Weber brand applewood 
  • Scallops may be large enough to put directly on the grill grates without the basket or foil packet but I like to grill them in their marinade for maximum flavor

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