Low Slow Dry Rubbed Ribs Oven Baked Perfection

Instructions:

1. Remove the silverskin membrane from the bone side of the rack using a butter knife edge and a paper towel grip. Pat the racks completely dry with paper towels.
2. Combine all Dry Rub ingredients thoroughly (brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne, mustard, cumin, cinnamon) in a mixing bowl until evenly coloured.
3. Lightly brush all surfaces of the ribs with the yellow mustard binder, ensuring light, even coverage.
4. Generously sprinkle the dry rub over the entire surface of the ribs (top, bottom, and sides). Press firmly so the rub adheres well.
5. Wrap the seasoned ribs tightly in plastic wrap or place them in a large zip-top bag. Refrigerate for a minimum of 2 hours, preferably overnight.
6. Preheat the oven to 275°F (135°C). Place the ribs bone-side down on a wire rack set inside a foil-lined baking sheet.
7. Bake for 2 hours. This low-and-slow stage renders fat and tenderizes the meat.
8. Remove the ribs. Lay out a large sheet of heavy-duty foil. Place the ribs meat-side up on the foil. Add 2 tablespoons of apple juice or water to the foil packet for moisture.
9. Wrap the ribs very tightly, ensuring no steam can escape. Return the wrapped ribs to the oven. Cook for another 1.5 to 2 hours, or until the internal temperature reaches 200°F (93°C).
10. Carefully remove the ribs from the foil packet, discarding the liquid. Let them rest uncovered on a clean rack for 15 minutes. (Optional: Brush with sauce and finish under the broiler for 3-5 minutes).
11. Let rest for 10 minutes off-heat before slicing between the bones and serving.