Remove the thick membrane from the back of the ribs by working the point of a knife under one edge. Using a paper towel grasp the edge of membrane and slowly peel it from the back of each rack of ribs. Repeat as needed until all the membrane has been removed.
Rub the dry rub all over each rack of ribs. Covering the entire surface of each rack of ribs well. Wrap the ribs in plastic wrap or aluminum. Place the ribs on a cookie sheet to catch the drips and refrigerate at least 4 hours or overnight.
Cooking the baby back ribs.
Smoke the ribs for 6-8 hours in a smoker, or wrap tightly in new aluminum foil and place in a large baking pan or on a large cooking sheet.
Bake in a low oven (325F) for 4-6 hours, occasionally turning and checking for done-ness. During the last 45 minutes of cooking carefully remove the hot aluminum foil and baste with your favorite bbq sauce.
Ribs are done when fall apart tender.
Prep and cook time can vary depending on how long you marinate in the rub and how long you bake in the oven. The size of the rack of ribs will also play a factor in cooking time.