Begin by preparing your baby back ribs. Carefully remove the silver membrane from the bone side using a paper towel for grip, ensuring better tenderness. Once cleaned, rinse the ribs under cold water, then pat them dry with paper towels to prepare them for seasoning.

In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, chili powder, salt, and black pepper to create your smoky dry rub. Stir well to ensure an even blend.

Generously coat both sides of the ribs with the smoky dry rub mixture using your hands to ensure full coverage. For best results, let the seasoned ribs marinate in the refrigerator for up to 24 hours.

As the ribs marinate, preheat your grill to a low and steady temperature between 250°F and 275°F, using indirect heat for slow cooking.

Place the seasoned baby back ribs on the grill, bone side down, away from direct heat, and cook for approximately 2.5 to 3 hours.

About halfway through cooking, around the 1.5-hour mark, carefully wrap the ribs in aluminum foil to lock in moisture.

In the last 30 minutes of cooking, remove the foil to allow the ribs to develop a nice char and brush with BBQ sauce if desired.

Check for doneness; the meat should be tender and fall off the bone. If necessary, grill for a few more minutes.

Once cooked, remove the ribs from the grill and let them rest for about 10 minutes before slicing and serving.