Start by removing the tough membrane from the back of the ribs. This layer can make the meat chewy and prevent the seasoning from absorbing. Use a knife to loosen a corner, then grab the membrane with a paper towel and pull it off in one motion.

Mix your spices—salt, pepper, garlic powder, smoked paprika, onion powder, and brown sugar—in a bowl to make a dry rub. Rub the mixture generously onto the ribs, covering every surface. Let the ribs sit for at least 30 minutes or refrigerate them overnight for better flavor.

You can smoke, grill, or oven-roast the ribs:

Smoking: Preheat the smoker to 225°F. Smoke the ribs for 4–5 hours, basting with barbecue sauce during the last hour for a sticky, caramelized finish.

Grilling: Wrap the ribs in foil and cook over indirect heat at 300°F for 2.5–3 hours. Unwrap and grill over direct heat, brushing with barbecue sauce until slightly charred.

Oven-Roasting: Preheat the oven to 275°F. Place the ribs in a foil-covered dish and cook for 3–4 hours. Broil for 5–7 minutes with barbecue sauce for a crisp, caramelized crust.

Once the ribs are cooked, let them rest for 10–15 minutes before slicing. This helps lock in the juices, making each bite tender and flavorful.