• Preheat the oven to 250°F
• Remove the silvery membrane from the underside of the ribs by sliding a table knife between the membrane and a rib bone. Pry the membrane up, stretching until it tears. Holding one end of the membrane with a paper towel, peel off the membrane and discard.
• In a small dish or canning jar, add the dry rub ingredients and combine thoroughly. 
• Place the rack of ribs on a large sheet of aluminum foil and liberally coat each side of the ribs. Place another sheet of foil on top of the ribs and seal the two sheets of foil together by crimping them tightly at the edges.
• Set the foil covered ribs on a large baking sheet and transfer to the center rack of the oven and bake for 3 to 3-½ hours (or 2-½ to 3 hours for baby back ribs). 
• Remove from the oven and partially unwrap the foil to check for doneness. Insert a fork into the meat between the bones at the thickest part of the ribs. If it slides in easily with little or no resistance your ribs are done. If there is resistance, re-cover with the foil and give them another 15 to 30 minutes more oven time. When ribs are tender, remove them from the oven and allow them to rest while the grill is heating.

To grill the ribs:

• Prepare the grill for a medium heat.
• Remove and discard the foil and brush the exposed side with a light brushing of the barbecue sauce. 
• Transfer the ribs to the grill with the sauced side down and brush the exposed side with another coating of bbq sauce. 
• Grill for 3-5 minutes and flip the ribs over and grill another 3-5 minutes. Repeat this process once more, saucing and grilling until desired degree of color has been achieved, being cautious that they do not burn.

To Serve:

• Remove the ribs from the grill, cut between the ribs into serving pieces and enjoy.