Thoroughly pat ribs dry with paper towels and place on a large, foil lined baking sheet.

Slide a sharp paring knife under the membrane on the bone side of the ribs and remove the thin silver skin. It may be tough at first but once you get a good grip on it.

In a small bowl, mash together all of the dry rub ingredients until thoroughly combined.

Work the dry rub into the meat with your hands, making sure to cover it completely on both sides.

Wrap tightly in foil and place in the fridge for 2-4 hours.

To Grill Ribs

Oil the grates of the grill.

Once the grill is hot and ready, place the slabs of ribs, bone side down over indirect heat. You want the cooking temperature to be about 300 degrees. Grill covered for about 90 minutes, checking on them to ensure that the heat isn't too high, causing them to burn.

Using two sets of tongs, carefully flip the slabs over to meat side down and grill for an additional 90 minutes.

Flip the slabs back to bone side down, baste with your favorite bbq sauce and cook uncovered for an additional 15-20 minutes until the sauce gets sticky and caramelized. Ribs get fall off the bone tender when the internal temperature reaches 190-200 degrees.

Carefully transfer the slabs to a cutting board or serving platter and tent with foil. Let rest for 15 minutes. Serve with more bbq sauce on the side.

To Bake Ribs in the Oven

Preheat the oven to 300 degrees.

Place slabs on a large baking sheet and cover with foil. Bake for 2.5 hours until super tender. If they're not tender enough after 2.5 hours, keep cooking for an additional 30 minutes.

Uncover and brush with bbq sauce. Turn on the broiler and watch them carefully for about 3-4 minutes until the sauce gets sticky and caramelized, being careful not to burn.

Let rest for 15 minutes. Serve with more bbq sauce on the side.