Remove the ribs from the packaging and pat them dry with paper towels, trim off the excess meat and fat to make it more uniform.

Cut and remove the membrane from the back of the ribs to allow for better seasoning penetration and a more tender bite.

Apply a thin layer of mustard over the entire rack as a binder. You can skip this step if you don't have mustard on hand.

Generously season the ribs with your BBQ rub, making sure to evenly cover the entire rack.

Let the ribs sit for 30 minutes to overnight.

Preheat the oven to 275°F.

Place the seasoned ribs on a baking sheet and put them in the oven uncovered.

Cook for 2½ hours

After the initial cook, remove the ribs from the oven.

Place the ribs in the center of two large sheets of heavy-duty aluminum foil.

Add your BBQ sauce and a few pieces of butter over the ribs.

Wrap the ribs tightly with the foil, making sure the package is well sealed.

Place the wrapped ribs back into the oven at 275°F.

Cook for another 2 hours.

Once finished, carefully unwrap the foil—watch out for the hot steam.

Brush the ribs evenly with a generous layer of BBQ sauce.

Set the oven to Broil or 500°F.

Place the ribs back in the oven, uncovered, for approximately 5 minutes.

Remove the ribs, carefully flip them over, and brush the other side with BBQ sauce.

Return them to the oven for another 3–5 minutes, or until the BBQ sauce is caramelized and slightly charred.

Watch closely during this step—the sauce can burn quickly.

Remove the ribs from the oven and let them rest for 5–10 minutes.

Slice between the bones, serve with extra BBQ sauce, and enjoy!