- rack of ribs (about 4 to 5 lbs)
- 4 tablespoons of liquid smoke (i use Colgin brand)
- 3/4 cup of brown sugar
- 1 tablespoon of garlic powder
- 1 tablespoon of garlic salt (i use Lawry’s brand)
- 2 tablespoons of dry rub seasoning (i use Rib Rack brand)
- 2 tablespoons of Char Crust Original Hickory Grilled
- barbecue sauce (i prefer the darker color ones)
Preheat oven to 300 degrees. Line two large pieces of aluminum foil big enough to cover the entire rack on a baking sheet.
In a bowl mix together the brown sugar, paprika, garlic, garlic salt, dry rub seasoning and Char Crust.
Add the liquid smoke directly to the ribs and spread all over to evenly coat. Sprinkle the rub all over the ribs and press and pound onto the meat with your hands for the rub to sink into the meat.
Lay the ribs bony side up and fold the foil to make into a packet with the opening part facing up so the juices don’t fall out of packet.
Place in the oven and cook for 3 hours.
Remove from the oven and open the foil packet. Brush bony side of ribs with the barbecue sauce. Close packet slightly and place in the oven on broil for 2-3 minutes. Remove them from flip over and brush with the barbecue sauce on the meaty side. Place back in oven for another 2-3 minutes.