Mike's Rib Rub

Dry Rub:
   2 teaspoons Kosher Salt
   1 teaspoon Garlic Powder
   1 teaspoon Chili Powder
   1 teaspoon Black Pepper

BBQ Sauce of Your Choosing

Preparation:
On the Bone Side of the ribs there is a skin-like membrane that needs to be removed.  By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.  To remove the membrane from the rack, take a a blunt knife (like a butter or table knife) and slip it under the membrane along the end bone. Move the knife around a little to loosen the membrane so you can get a good grip on it. The membrane is a slippery skin, so grab it with a paper towel and you shouldn't have any trouble lifting it right off.

Once the membrane has been removed, mix the above rub and sprinkle it evenly on both sides of the rack of ribs.  With your hands (can be gloved), rub the mix into the meat as well as you can.  This can be done several hours before you cook the ribs to allow for the seasonings better penetration.

Wrap the ribs tightly in tinfoil and place on a cookie sheet.  The ribs should be placed with the bone-side up.  If possible, fold the bottom tinfoil to catch all of the fluids which will improve the taste of the ribs.  

Cooking:

When ready, heat the oven to 225 degrees.  Place the ribs in the oven and bake for 4 - 5 hours.  You will know they are done based on the tenderness of the ribs.  Try pulling on a bone and if it begins to separate, they are done.  You can also use a toothpick to insert between two bones.  If it goes through easily, they are done.

Remove from the oven and baste with a BBQ sauce of your choice (Sweet Baby Ray's... mmm!).  Place on a preheated grill on high and sear both sides to cook in that favorite sauce.  Watch them carefully though as the sugar in the sauce is prone to burn easily.  

Serving:

Once cooked to your liking, take them off the grill and serve!  Put some dipping bowls around the table of additional BBQ sauce for others to use and plenty of napkins.  Enjoy!