Begin with one rack of baby back ribs laid bone-side up on a clean surface. Locate the thin, silvery membrane covering the bones on the underside, which can make the ribs chewy if left on. Use a sharp knife to loosen one corner of the membrane by sliding the tip under it near the end of the rack, where it meets the first bone.

Grab the loosened edge with a paper towel for better grip, as it prevents slipping, and pull firmly to remove the membrane in one piece if possible. If it tears, repeat the process on remaining sections until fully removed. Trim any excess fat pockets along the edges for cleaner presentation and even cooking. Pat the ribs dry with additional paper towels to ensure seasonings adhere well later. This crucial prep step, often overlooked by beginners, guarantees tender, seamless bites without stringy texture.

Preheat your oven to 325 degrees Fahrenheit for the low-and-slow cooking phase that tenderizes the meat. Lay the prepared rack meat-side up on a large sheet of heavy-duty aluminum foil, enough to fully enclose it like a packet. Spread 2 tablespoons of yellow mustard evenly over the meaty top side using a pastry brush; the tangy mustard acts as a neutral binder without overpowering flavors.

Flip the rack and apply another 2 tablespoons to the bone side, ensuring complete coverage on all surfaces. The mustard creates a sticky base that helps the dry rub cling during cooking and adds subtle tanginess that enhances the final BBQ profile. If needed, add a touch more mustard for thorough coating.

Sprinkle about 2 tablespoons of your preferred dry BBQ seasoning blend over the mustard-coated top side, rubbing it in lightly for even distribution. Be generous if your rub is balanced and not overly salty; popular options like Kingsford Bold and Smoky provide smoky, bold notes that pair perfectly.

Flip and repeat on the bone side, using another 2 tablespoons to fully cover. Excess seasoning that falls off will still adhere as moisture releases during cooking. Personalize here: families often use heirloom rubs, while store-bought works reliably for consistent results. Fold the foil tightly around the ribs to seal in steam, creating a packet that promotes even tenderizing.

Place the foil packet on a baking sheet and into the preheated 325-degree oven. Bake for 2 hours undisturbed; this gentle heat breaks down connective tissues for fall-apart texture without drying out the meat. Alternatively, use a grill set to 300-325 degrees with indirect heat, rotating occasionally, but oven simplicity avoids constant monitoring.

After 2 hours, check doneness by gently twisting a bone-end rib; it should move freely, and meat should pull back slightly from bones. Remove from oven and let rest 10-15 minutes while preheating the grill; resting redistributes juices for maximum succulence.

While ribs rest, create a DIY smoker packet for authentic smoky flavor on a gas grill. Layer 3-4 sheets of heavy-duty aluminum foil into a sturdy base. Pile 1/2 cup unsoaked wood chips (hickory or applewood recommended) in the center.

Gather foil edges to form a tight pouch, then poke numerous holes in the top with a sharp knife to allow smoke escape. This packet mimics commercial smoker boxes, infusing ribs with genuine barbecue essence in just 30 minutes.

Preheat grill to 375 degrees Fahrenheit on one side only for indirect cooking. Place smoker packet directly over the lit burner (opposite food side) to generate smoke. Unwrap rested ribs, brush 1/3 cup BBQ sauce generously over the top meat side only. Position sauced ribs on the cool, indirect side away from direct flame.

Close grill lid and cook 30 minutes total; sauce caramelizes while smoke permeates. At 15 minutes, apply another 1/3 cup BBQ sauce without flipping to preserve bark integrity. Never turn ribs to avoid tearing tender meat. Packet smoke lasts perfectly for this duration; refill if needed for larger batches. Ribs are done when deeply caramelized, glossy, and meat pulls cleanly from bones. Transfer carefully with tongs to a board; rest 5 minutes before slicing between bones.