Remove the Membrane: Flip the ribs so the bone sides are facing up. The key to tender ribs is to remove the membrane (the thin, white silver skin). Slide a butter knife under the membrane to lift a corner, then grab it with a paper towel for a non-slip grip and pull it off. It may come off in one piece or several.

  Apply the Binder & Rub: Pat the ribs dry. Slather a thin layer of yellow mustard or olive oil all over the ribs. This helps the rub adhere. Generously season the entire rack, covering the meat side and bone side with your BBQ rub.