Masterbuilt Gravity Fed Baby Back Ribs

Do you want to learn how to make baby back ribs that taste like they came straight off a championship stage — without ever leaving your backyard? These Masterbuilt Gravity Fed Baby Back Ribs are competition-level good but simple enough for any home pitmaster to pull off.

Masterbuilt Gravity Fed Baby Back Ribs | Heath Riles BBQ

This recipe layers flavor from start to finish, creating juicy, tender ribs with that perfect bite and a glossy, sticky glaze that shines like a trophy. We’re talking about ribs that balance sweet, savory, smoky, and just a little kick of heat — the kind of ribs that make your friends stop talking and just nod in appreciation after the first bite.

For this cook, I broke in my brand-new Masterbuilt Gravity Fed 1150 Charcoal Smoker—one of the most versatile pits on the market. It delivers the bold, smoky flavor of charcoal with the consistency of a digital-controlled smoker. Let’s fire it up and walk through how to make these mouthwatering ribs from start to finish.

The Ingredients

Here’s what you’ll need to make your own competition-quality baby back ribs — and why each ingredient earns its spot on the table:

  • Prairie Fresh Prime Baby Back Ribs. Start with high-quality ribs. These come well-trimmed, tender, and full of rich pork flavor. Remove the membrane and lightly trim any excess fat or uneven edges.
  • Heath Riles BBQ Garlic Jalapeño Rub. This is the perfect first layer of flavor. It adds a subtle spice, savory backbone, and aroma that pairs beautifully with pork.
  • Heath Riles BBQ Competition BBQ Rub. My signature blend for color, balance, and sweetness. It builds that championship bark that looks as good as it tastes.
  • Apple Juice. A simple wrap ingredient that keeps the ribs moist and adds a touch of fruity sweetness that complements the pork.
  • Heath Riles BBQ Sweet BBQ Sauce. A smooth, rich sauce that brings body and that deep, sweet flavor you expect in competition-style ribs.
  • Heath Riles BBQ Competition BBQ Sauce. Adds complexity and that perfect hit of savory and spice.
  • Heath Riles BBQ Apple Habanero Glaze. A touch of this glaze brightens everything up with a hint of fruit and shine that really makes the ribs pop.

The Smoker Setup

Here’s how I set up my Masterbuilt Gravity Fed 1150 Charcoal Smoker:

  • Smoker. This pit combines the steady temperature control of a pellet smoker with the flavor of charcoal. I set it to 300°F, a sweet spot for tender, juicy ribs that still develop a crisp bark.
  • Fuel. I used Royal Oak Super Size Charcoal Briquettes — clean, consistent heat with a mild smoke that doesn’t overpower the meat. To get the fire going, I lit a couple of Royal Oak Tumbleweeds in the chute, closed the lid, and let the fan do its job.
  • Tools. Have these on hand: Heavy-Duty Aluminum Foil, a Basting Brush, and an instant-read thermometer like the Thermapen ONE. These tools keep your cook precise and efficient.

Once the smoker hit 300°F, it was time to get those ribs seasoned and ready for smoke.

The Process for Making Masterbuilt Gravity Fed Baby Back Ribs

Step 1: Prep the Ribs

Start by removing the membrane from the back of each rack. Use a paper towel for grip, then trim off any loose edges or excess fat. These Prairie Fresh Prime racks need very little trimming — they’re competition-quality right out of the package.

Step 2: Season Generously

The key to award-winning flavor is layering. Start with a generous coat of Heath Riles Garlic Jalapeño Rub. It’s that savory kick that forms your base layer. Follow it up with a solid coating of Heath Riles Competition BBQ Rub for color, sweetness, and balance.

Pat the seasoning in gently (don’t rub it off) and let the ribs rest for about 15 minutes. This allows the rubs to “sweat” into the meat, creating a tacky surface that locks in flavor and builds beautiful bark.

Step 3: Smoke the Ribs Unwrapped

Once seasoned, place the ribs on the smoker, meat-side up. The Masterbuilt 1150 has incredible capacity — I cooked eight racks at once and still had space left over.

Let the ribs smoke at 300°F for about 1 hour and 20 minutes. Keep the lid closed and let the Gravity Fed do its thing. You’ll start to see the rub darken into a rich, mahogany color.

When the surface is set — meaning you can touch the top of the ribs and the rub doesn’t smear — you’ve got your bark locked in. That’s your cue to wrap.

Step 4: Wrap the Ribs

Tear off two layers of Heavy-Duty Aluminum Foil for each rack. Lay the ribs meat-side down and add a splash of apple juice for moisture.

Wrap tightly and return the ribs to the smoker for 45 minutes to 1 hour. Check for doneness starting at 45 minutes. The ribs should flex easily when lifted and show a half-inch of bone pullback.

Step 5: Rest the Ribs

Once the ribs are tender, remove them from the smoker and place them in a cambro or cooler to rest for at least an hour. This resting phase is key — it allows the juices to redistribute so every bite stays moist.

While they rest, it’s time to make the glaze.

Mixing the Glaze

This glaze adds the final layer of shine and flavor that brings everything together. Combine:

Mix well and set aside. This combo gives you a sweet, tangy, and slightly fruity glaze that pairs perfectly with the savory, smoky ribs.

Step 6: Glaze and Finish

After resting, unwrap the ribs and lay them out on a sheet pan or cutting board. Brush both sides generously with your sauce mixture using your Basting Brush.

Place the ribs back on the smoker for 10–15 minutes to let that glaze tack up. The sugars will caramelize, creating a glossy finish and sealing in all that flavor.

Once the glaze looks tight and shiny, remove the ribs and let them sit for about five minutes before slicing.

The Results

When you open the smoker, you’ll see why these are true competition-style ribs. The color is deep and even, the bark is firm but not dry, and that glaze gleams like glass.

Pick up a slab with tongs, and you’ll see a perfect bend — soft enough to flex but firm enough to hold together. That’s how you know they’re just right.

Slice between the bones, and you’ll see a beautiful smoke ring running through each piece. The first bite delivers layers of flavor:

  • Savory garlic and jalapeño heat up front.
  • A balanced, sweet-and-smoky backbone from the rubs.
  • Buttery tenderness from the wrap.
  • A finishing glaze that ties it all together with sweetness, tang, and shine.

These ribs are juicy, flavorful, and perfectly balanced — exactly what you’d expect from a world-class barbecue plate, right in your backyard.

Serving Suggestions

Every rib dinner deserves a few classic sides to round it out. Here are some of my go-to pairings for this cook:

You can also serve these ribs with a simple buttered roll or cornbread for that perfect Southern-style finish.

Storing and Reheating

If you’ve got leftovers (and that’s a big “if”), wrap them tightly in foil and refrigerate for up to three days. Reheat in the oven or smoker at 275°F until warmed through. Avoid the microwave — it’ll ruin that bark you worked so hard for.

Your sides — mac & cheese, beans, and slaw — can be stored in airtight containers for several days as well.

Final Thoughts

These Masterbuilt Gravity Fed Baby Back Ribs prove that competition-level barbecue doesn’t have to be complicated. With a solid pit, quality ingredients, and the right process, anyone can produce ribs worthy of a championship table.

The Masterbuilt Gravity Fed 1150 Charcoal Smoker delivers steady heat, clean smoke, and incredible efficiency, making it perfect for backyard cooks who want big flavor with minimal hassle. Add in layers of Heath Riles rubs, sauces, and glazes, and you’ve got a recipe that delivers every time.

So fire up that Gravity Fed smoker, grab a few racks of baby backs, and show your crew how real ribs are done.

Equipment and Tools

Masterbuilt Gravity Fed 1150 Charcoal Smoker, Royal Oak Super Size Charcoal Briquettes, Royal Oak Tumbleweeds, Heavy-Duty Aluminum Foil, Basting Brush, Thermapen ONE

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