Preheat the Oven:
Preheat your oven to 275°F (135°C).
Remove Membrane:
Turn the ribs over to the bone side. Use a knife or your fingers to lift and loosen the membrane on one of the middle bones. Once loosened, grip the membrane with a paper towel and pull it off.
Prepare the Dry Rub:
In a bowl, mix the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Season the Ribs:
Sprinkle the dry rub over both sides of the ribs and rub it in to ensure an even coating.
Wrap in Aluminum Foil:
Lay out two long pieces of heavy-duty aluminum foil (long enough to wrap each rack of ribs separately).
Place each rack of ribs on a piece of foil and wrap tightly. Make sure the foil is sealed so the juices won’t escape.
Bake in the Oven:
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Transform your chuck into a roast so delectably tender that its swift 5-minute preparation will remain a well-guarded secret.
