2 lbs baby back ribs
7 tsp of Memphis Blues Dry Rub or to your liking
3 Tbsp vegetable oil (Quick version)
Preheat oven to 300°F.
Remove the thin membrane from the back of each rack by inserting a knife under it and pulling it away from the rib rack.
Ideally, it’s best to sprinkle the Memphis Blues Dry Rub over both sides of the ribs, rubbing it onto the meat.
Cover the ribs with plastic wrap and refrigerate them for 2 hours minimum.
OR to make this recipe quicker
Rub the 3 Tbsp of vegetable oil onto the ribs and pour the rub over the ribs and work the rub fully and evenly into the ribs.
Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 ½ hours.
Brush with your favorite BBQ sauce and broil the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
Remove from the oven and let the ribs rest for a few minutes, then cut the ribs.