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Preheat oven to 225 degrees F.
Take ribs and remove the thin layer of connective tissue on the non-meat side (aka the membrane).
Combine dry rub ingredients in a small bowl. and set aside.
Pat ribs dry with a clean paper towel. Rub liquid smoke all over ribs. Followed by the worcestershire and then the yellow mustard. Rub dry rub all over ribs.
Place ribs on a foil-lined baking sheet (or large roasting pan), meat-side up. Bake for 4 hours (middle rack, uncovered).
Turn oven up to 250 degrees F and let ribs cook for another hour.
Turn oven up to 275 degrees F and let ribs cook for another hour or until ribs have reached an internal temperature between 190 – 203 degrees F (approximately 1 hour) remove ribs from oven and turn oven up to 350 degrees F.
Sauce the ribs generously with your favorite BBQ sauce and place back in oven for 6-8 minutes, or until the BBQ sauce becomes tacky (you can also do this under the broiler – just watch them closely so the sauce doesn’t burn).
Remove ribs from oven and let rest 15 minutes. Serve and enjoy!