First Step: Prepare Environment and Ribs Set your oven to 275°F (135°C), or preheat your smoker to 225°F (107°C) if using one. Cleaning and prepping ribs by loosening and removing the thin membrane from the underside improves texture and flavor absorption. Use a butter knife to lift, then peel away gently with a paper towel for grip.

Second Step: Apply the Dry Rub Combine sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and optional cayenne pepper in a bowl. Rub half the mixture evenly over both sides of the ribs, letting them sit 15 minutes for spice penetration. Apply remaining rub thoroughly afterward for full flavor.

Third Step: Cooking the Ribs Smoker Method: Place ribs on smoker heated to 225°F. Cook uncovered for 2 hours. Wrap each rack tightly in heavy-duty foil and return for 1½ hours. Unwrap carefully on foil, brush with 3 tablespoons BBQ sauce, shape foil into a tray, and smoke an additional 45 minutes to 1 hour until tender. Test by bending the ribs the meat should crack on top but not fall off. Oven Method: Place ribs meat side down on a foil-lined baking sheet, cover tightly with foil to retain moisture, and bake at 275-300°F for 2 to 3½ hours until tender. Remove foil, brush with 3 tablespoons BBQ sauce on both sides, and broil for 2-4 minutes until bubbly and caramelized. Alternatively, finish on a grill with basting for 10-15 minutes for a smoky bark.

Fourth Step: Prepare the BBQ Sauce While ribs cook, warm olive oil over medium heat in a pan. Sauté diced onion until translucent. Add cumin, then ketchup, chili sauce, brown sugar, apple cider vinegar, salt, and pepper. Cook 2 minutes until well combined. Use this sauce to brush ribs and serve as accompaniment.

Final Step: Rest and Serve Allow ribs to rest 10 minutes before slicing between bones. Serve hot, paired with classic sides or your favorite accompaniments. Adjust sauces or sides for dietary preferences as needed.