Preheat the smoker to 225°F and prepare the wood chips for smoking.

Remove the thin membrane on the back of the ribs by inserting a butter knife under the membrane and lifting it up. Grab the membrane with a paper towel and pull it off the ribs.

In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion

powder, cumin, and chili powder to create the seasoning mix.

Rub the avocado oil all over the ribs, then generously apply the seasoning mix to both sides of the ribs, pressing it into the meat.

Place the seasoned ribs on the smoker grates, bone-side down, and close the smoker lid.

Smoke the ribs for approximately 5-6 hours, maintaining a consistent temperature of 225°F

throughout the smoking process.

Check the ribs for doneness after 5 hours. The meat should be tender and pull away from the bone easily when checked with a fork. If needed, continue smoking for an additional 30 minutes to 1 hour, until the desired tenderness is achieved.

Remove the smoked baby back pork ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.

Cut the ribs into individual portions and serve hot.