Mix your rub up in a bowl. Start with even parts salt and brown sugar then mix in other spices. It will end up being a reddish-brown color and taste delicious on the tip of your finger. There is no science here. Throw in a little of this and that and taste it. When it makes your mouth water, stop. If you end up with extra, great! Half the job is done for next time around. Pull out your foil and make it longer than your ribs. I use two pieces overlapped so I have enough to fully enclose the ribs for cooking. Remove the membrane from the boney side of the ribs. You can work your finger under at one end and pull back to remove from one end to the other. This step is important because the membrane acts like a barrier and won’t let any of your tasty tasty rub soak in on that side if left there. Coat both sides of ribs generously with your rub. Place ribs meaty side up and enclose with foil, folding ends in the contain moisture. I place mine on a baking sheet in case of drips. Ideally, bake at 200-225 for 4 hours. If you don’t have that long, you can go 250 for 2-3 hours. Slow and low is the key.
I make these when I have a busy late afternoon/evening but have time to prep and throw them in the oven around lunch. These are great for entertaining as well for the same reason!