Prep the ribs:  Remove the white membrane on the back of each rack of ribs.  To do this, slide a dinner knife under the white membrane and the bone.  Lift up the membrane until it pulls away from the meat.  Use a paper towel to grab the edge of the membrane and pull it off.  If it doesn’t come off in one sheet, just repeat this process to remove it in pieces.

Lay each rib rack on 2 large sheets of foil (the foil should be large enough that it will wrap around the rack of ribs).

In a small bowl, combine all of the dry rub ingredients.  Rub each rib rack on all sides generously with the rub.

Wrap the ribs tightly in the foil and lay the foil packet on each of the baking sheets.  Allow them to sit for about 30 minutes.

Preheat your oven to 225 degrees.  Line two rimmed baking sheets with foil.  Set aside.

Place in the oven and bake for about 2 ½ – 3 hours until they are almost tender.

OVEN FINISH:  At this point, you can unwrap and continue to bake in the oven, turning the heat up to 275 degrees until the internal temperature reaches 165 degrees when a meat thermometer is inserted into a thick part of the meat – about 1 – 1 ½ hours.

Slather the meat with barbecue sauce and return to the oven and bake until desired tenderness.  Ribs are ‘fall-of-the-bone’ at about 200 degrees.

GRILL FINISH:  Preheat the grill to 275 degrees.  Transfer the rib racks to the grill and slather with barbecue sauce.  Cover and cook until the internal temperature reaches at least 165 degrees up to 200 degrees – about 1 – 1 ½ hours.

Remove the ribs from the grill.  Tent with foil and allow to rest for about 10 minutes.

Serve hot with barbecue sauce on the side.