I love this thing! 'Pull the Bone Out' Ribs smoked and cooked in 3 Hours 30 Minutes on my Masterbuilt 800 Gravity Series. Tune in for a step by step overview of how it can be done, along with a couple of handy tips to get the best out of your Gravity Series. If you like what you see here, kindly drop us a Sub - I've got a Brisket video in edit and will be doing a few other cooks in the near future in this bbq plus my Woodfired Pizza Oven. Any questions or suggestions please hit up the comments and I'll get back to you. Timestamps Below. Inkbird IHT-1P Instant Thermometer: https://amzn.to/3XvUBBX 0:00 - Step 1 Prepare the Ribs 0:44 - Step 2 Setup the Masterbuilt 0:54 - Top Tip 1 How to Change Temperature Units 1:16 - Top Tip 2 How to Stop the Screen Cycling 2:18 - Step 3 Ribs In 2:27 - Top Tip 3 How to Start the Timer 3:00 - Step 4 Wrap the Ribs 3:22 - Step 5 Ribs Back In 3:29 - Step 6 Crank the Temp Up 4:00 - Step 7 Probe Checks 4:18 - Step 8 Unwrap Ribs and Put Back In 4:35 - Step 9 Brush on Glaze 5:07 - Step 10 Done! Get Them Off 5:12 - Step 11 Shut Down the Masterbuilt 5:47 - Step 12 Cover Until Time To Serve 6:00 - Step 13 Carve 6:23 - Or Pull the Bones Out! Written Guide: Prepare the Ribs - Remove silver skin, dry with paper towel, cover with chosen rub, pat that in and set aside on a rack until the bbq is ready Prepare the Masterbuilt Gravity Series - Fill the hopper, add smoking chunks, set cooking temp to 145 - 150C (293 - 302F), put foil trays on the main grill and adjust the upper grills, add water to one of the trays. Add a firelighter to the underside of the hopper and light it. Once the grill reaches set temp you're ready to put the ribs on. Throw a few more chunks of smoking wood into the ash bin and leave the ribs to smoke for at least an hour. Once a nice dry (not burnt) bark is formed, the ribs are ready to wrap. The cook in the video took 1H 15M to reach this point. Wrap the Ribs in foil with cubes of butter and a nice dollop of honey top and bottom. Be sure not to rip the foil on the bones, use a double layer to help prevent this. Place them back in the bbq and adjust the heat to 190C / 380F. At this stage we're looking to get the ribs internal temp to 90C / 194F or higher as well as a tender feel when probed similar to soft butter. In this cook I reached this stage at the 2H 50M mark. Remove the ribs from the foil and place back in the bbq. Brush on your favourite sauce and shut the lid to let this set for 30 minutes. Remove from the bbq for a rest under loose foil and shut the Masterbuilt down on the controller as well as with the baffles to choke the hopper. Carve the ribs along the bone, or tear the bone out by hand and enjoy - up to you! #bbq #masterbuiltsmoker #smokedribs #ribs