• Start by mixing the dry rub ingredients: ¾ cup brown sugar, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon smokehouse maple seasoning.
• Remove the membrane from the back of the ribs. This thin layer can prevent your ribs from becoming as tender as possible. Use a paper towel for grip and peel it away from one end of the rack.
• Next, pat the ribs dry with paper towels, then generously rub the spice mixture all over the meat. Make sure to coat both sides.
• Let the ribs marinate with the dry rub for at least 2 hours, but overnight in the fridge is even better.

Cooking Options

• In the Oven (Low and Slow)

  Preheat your oven to 275°F. Wrap the ribs in foil, making sure they are completely sealed to keep in the moisture. Place the ribs on a baking sheet and bake for 2.5 to 3 hours, until the meat is tender and pulls away from the bone easily.
• On the Grill (Low and Slow)

  Preheat your grill to 275°F for indirect heat. Place the foil-wrapped ribs on the grill, close the lid, and cook for 2.5 to 3 hours. If you want a smoky flavor, you can add wood chips to the grill for that extra BBQ vibe.
• After the ribs have cooked and are nice and tender, Slather the ribs generously with 2 cups of BBQ sauce on both sides. If you're using the grill, place the ribs back on for another 15-20 minutes to caramelize the sauce. In the oven, you can broil them for a few minutes until the sauce is bubbly and sticky.
• Once the BBQ sauce is perfectly caramelized, remove the ribs from the grill or oven and let them rest for about 10 minutes before slicing.