Oven-to-Grill Baby Back Ribs

Preheat oven to 300ºF.

In a small bowl, combine kosher salt, dry mustard, paprika, cayenne pepper, and black pepper.

Cut 1 layer of foil and 1 layer of parchment paper double the size of the baking sheet. Stack the parchment on top of the foil and place 1 rack of ribs on top. Brush 1 tbsp of prepared yellow mustard on both sides of the rib rack and sprinkle with 1/3 of the spice mix. NOTE: the yellow mustard works as a binder and does not impart flavor. Wrap the rib rack up with the parchment first and then the foil, sealing tightly. Repeat with remaining 2 racks of ribs.

Bake until very tender, but not falling apart, about 2 1/2-3 hours. Carefully unwrap the ribs and place on another baking sheet. Pour the baking juice into a saucepan and add the BBQ sauce. Bring to a boil and cook just until the sauce is syrupy, about 10 minutes.

Meanwhile, preheat the grill or smoker to medium-high and brush the grates with a small amount of vegetable oil. Grill the ribs, basting with BBQ sauce mixture. Turn the ribs a few times until charred and lacquered, about 10 minutes. Transfer to a cutting board and split the ribs into portions with a sharp knife. Serve immediately.