Remove the baby back ribs from the packaging and pat them dry with paper towels. Trim away any loose pieces of meat, excess fat or bones protruding through the surface.

Flip the ribs over and remove the membrane from the back of the rack. You can also lightly score the membrane with a knife instead of removing it completely.

Apply your favorite BBQ rub to the back of the ribs. Flip the rack over and generously season the top and sides.

Allow the ribs to rest while the seasoning begins drawing moisture from the meat. Meanwhile, fill the hopper of your Masterbuilt Gravity Series smoker with lump charcoal and preheat it to 250-275°F.

Place the ribs membrane-side down on the middle cooking rack. Close the lid and cook for 2 hours.

Check the ribs to make sure they are cooking evenly. Lightly spritz them with water or a 50/50 mixture of water and apple cider vinegar.

Close the lid and continue cooking for another 1 to 1 1/2 hours. Begin checking the ribs for doneness around the 4-hour mark.

The ribs are ready when they reach approximately 200°F internally and a toothpick or temperature probe slides between the bones with very little resistance.

Brush the ribs generously with your favorite BBQ sauce. For easier cleanup, place a sheet of foil underneath the ribs before saucing.

Close the lid and cook for another 10 minutes, or until the sauce is set and tacky.

Remove the ribs from the smoker and let them rest for 10-15 minutes. Slice between the bones and serve.