Pull membrane on back of ribs off with Paper Towel
Make dry rub:
1/2 cup brown sugar
3 Tbs Smokey Paprika
2 Tbs Salt
3 Tbs fresh ground Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
1 Tbs Cayenne Red Pepper
2 tsp meat tenderizer
This rub makes enough for 3 racks.
Rub into both sides of the rack. Cover and seal each rack individually in foil. Place all racks in fridge for about 3 to 5 hours. At that time open each rack and add Bar BQ Sauce, covering all surfaces. Put back in foil and refrigerate for another 5 or 6 hours.
Preheat oven to 300 degrees. Place racks on foiled warped cookie sheets (they will drip while cooking). Cook for 2 1/2 to 3 hours. Just before serving put each rack under broiler for a short time to sear meat and give it a little crust.
Serve with more sauce and lots of paper towels.
Takes about 10 hours from start to finish! Plan ahead.