Cut rack in half so you have about two 6" sets of ribs
Flip ribs over and remove the silverskin. You can do this by taking a small knife and peeling back the white part of skin and pull all the way off.
Rinse ribs in water and pat dry
Dry Rub Preparation:
Mix all spices together in a shallow bowl.
Taste test a little of the mixture before applying to ribs-- adjust to taste
With at least 2 big sections of aluminum foil, place one section of the ribs in the middle of the foil. You should have enough foil on EACH end that you will be able to fold over the foil and make a packet around the ribs.
Once ribs are in place, use your hand (easiest) or spoon to season the ribs. You want to cover enough to make sure all meet is seasoned, but not so much that it is clumping. Cover both sides of the ribs.
Once seasoned, fold over the foil so the 2 ends meet, and roll over to make a closed pocket.
Cover both ribs this way. Store on a cookie sheet.
Let sit for at least an hour, but you can store in the fridge overnight, if necessary, before cooking.
If using grill- grill should be between 200-300º, but not over 300º. Let the grill heat for a little bit. Once at temperature, but the rib packets on the grill, but NOT on direct heat. If possible, should be on a burner that is not directly lit.
If using the oven: set oven to 250º, place in oven when heated
Ribs will take about 3-4 hours to cook. Every hour, check the ribs for the status. If you are adding in the honey or bbq sauce, you can put some on during the checks, if not, just make sure they're not burning.
As ribs get past hour 3, check every 15-20 mins. As ribs appear to be getting done (end bones are starting to show, meat is looking darker) allow packet to stay open, rather than closed, to get a little crispy.
Ribs will be done when ribs easily separate from each other and you can see the end bones of the ribs.
Allow ribs to sit for a few minutes before cutting into sections and serving.
If you want to add honey or bbq sauce, you can add them during the cooking process to have a more "juicy" rib or can do it without and just a dry rub.