Dry Rub Baby Back Ribs Extraordinaire

I make my own BBQ sauce but feel free to use store bought as long as it's a mild, original style. I like Stubbs Original. The dry rub is more important as that's where the real flavor is! You can make a big batch of dry rub and store it in an air tight jar.

Dry Rub Recipe Per Rack:

• 2 tbsp dry mustard
• 2 tbsp dark brown sugar
• 2 tbsp turbinado sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp granulated garlic
• 1 tbsp granulated onion
• 1 tsp ground black pepper
• 1 tsp white pepper
• 1 tsp smoked sea salt
• 1 tbsp kosher salt
• 1 tsp dried basil
• Pinch Cayenne pepper

Preheat oven to 300 degrees F.

Pat the ribs dry with a paper towel and remove the membrane that covers the bony side of the ribs. Apply the dry rub to ribs on both sides. Lay ribs, bone side down on a long sheet of foil. Lay another layer of foil on top of the ribs and roll and crimp edges tightly, rolling the edges up to make an envelope.

Place on them on a baking sheet and bake for 2-3 hours or until meat starts to pull away from the bone. Remove from oven.

Carefully remove the ribs from the foil envelopes and place on a cookie sheet lined with a fresh piece of foil. Brush a thin layer of sauce on both sides. Sprinkle some more dry up on top and put back into the oven uncovered at 425º until they start to get a little crispy on the sides (about 5-15 minutes). You cause broil them but you'll have to watch them carefully. If you have convection use that too!

Remove the ribs from the oven and let rest 5 minutes before slicing.