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Remove the membrane from the back of the ribs and trim excess fat.
Mix ½ cup (118.3 ml) water with the liquid smoke, and marinate the meat in this for an hour.
Season both sides with salt and then Meathead's Memphis Dust.
Wrap the meat in foil and put it in a pan (to catch leaks) and cook in 225°F (107.2°C) oven for 2 hours.
Take the meat out of the foil, then put it back in the oven, meaty side up, without the foil to dry roast for another 2 hours at 225°F (107.2°C).
Turn the slab meaty side down, slather the bone side with the sauce, turn the oven to broil and put the meat under the broiler.
Broil for 5 minutes with the oven door partially open or until the sauce bubbles, watching closely to make sure it doesn't burn.
Repeat for the meaty side.