Next, season the bone side of the the ribs. I use a blend of 3 Tablespoons Kosher Salt, 1 Tablespoon of Black Pepper and 1 teaspoon of Granulated Garlic. Evenly apply 1 tablespoon of spice to the bone side of the ribs and rub it in using your hands.
Flip the ribs over and evenly season the meat side with 1 Tablespoon of spice mix.
I pour bacon fat rendered from apple wood smnoked bacon over the ribs for flavor. You can add liquid smoke to the bacon fat for smoke flavor at this point if you are so inclined. Just follow the instructions on the label for the amount needed.
Double wrap the ribs with foil.
In my oven, I place ribs on a sheet pan and place into a 275° oven for 3 hours. The indicator of being done is when the bone pulls away from the meat easily. Ovens vary, so begin checking your ribs at the 2 hour mark until the bone pulls away from the meat easily.
When ribs are finished, I let them cool down until I can handle them with my hands. Once cool enough, handle them gingerly or they will fall apart. I use tongs to get under the ribs to lift them up and double wrap them in plastic wrap. Put the ribs into the refrigerator to cool all the way. This will allow you to grill the ribs on a BBQ grill without falling apart, but still being tender.
The ribs will hold in the refrigerator for 2 - 3 days. Grill for 12 minutes, starting with the bone side down first, turning every 3 minutes. Apply sauce if you like during the last 6 minutes of cooking.