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Ingredients
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Dry Rub
Ribs
Finishing (optional)
Method
Dry Rub
Combine rub
In a small bowl, whisk together the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne until uniform. Break up any sugar clumps with the back of a spoon.
Ribs
Prepare ribs
Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. If not already removed, slide a small knife under the membrane on the bone side and peel it away for more tender results.
Oil and rub
Brush both sides of the ribs lightly with the oil to help the rub adhere. Sprinkle the dry rub evenly over both sides, pressing it gently into the meat so it forms an even coating. Use all of the rub for a well-seasoned crust.
Roast low and slow
Place the ribs bone-side down on a rimmed baking sheet lined with foil or in a roasting pan. Cover tightly with foil and bake for 2 hours. After 2 hours, remove the foil and continue roasting uncovered for 20–30 minutes to develop a crust and caramelize the rub. Internal temperature should be about 195–203°F (90–95°C) and the meat should feel tender when pierced with a fork.
Optional broil for crust
If you want a drier, crisper exterior, switch the oven to broil on high for 2–4 minutes, watching closely to avoid burning — rotate the pan if needed to brown evenly.
Rest and slice
Remove ribs from the oven and let rest for 10 minutes tented loosely with foil. Slice between the bones into individual ribs or into portions as desired.