No-Wrap 5 Hour Baby Back Ribs

Instructions

1. 01

   Remove the baby back ribs from the packaging and pat them dry with paper towels. Inspect the rack and trim away any loose pieces of meat, dangling fat, or bones protruding through the surface. Flip the ribs over and either score the membrane with a knife or remove it completely—whichever method you prefer.

2. 02

   Apply your favorite rub to the back of the ribs first, then flip the rack and generously season the top side. Allow the ribs to rest on the cutting board while the rub begins to draw moisture from the meat and the smoker comes up to temperature.

3. 03

   Fill the hopper with Masterbuilt Lump Charcoal and preheat your Masterbuilt Gravity Series 1150 to 250–275°F. Once it reaches temperature, place the ribs membrane side down on the middle cooking rack.

4. 04

   Close the lid and cook for 2 hours. After 2 hours, check the ribs to ensure they are cooking evenly. Lightly spritz with plain water or a 50/50 mixture of water and apple cider vinegar. Close the lid and continue cooking for another 1 to 1½ hours.

5. 05

   At around the 4-hour mark, begin checking the ribs for doneness. The ribs are ready when they reach approximately 200°F internal temperature, or when a toothpick slides into the meat between the bones with very little resistance.

6. 06

   Brush your favorite BBQ sauce generously over the ribs. For easier cleanup, place a sheet of foil beneath the ribs before saucing. Close the lid and cook for an additional 10 minutes to allow the sauce to set and become tacky.

7. 07

   Remove the ribs from the smoker and let them rest for 10–15 minutes. Slice between the bones and serve. Tender, smoky baby back ribs in under 5 hours.