1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons smoked paprika

1 tablespoon fine sea salt, plus more to taste

2 teaspoons black pepper, plus more to taste

4 pounds beef back ribs or 4 pounds beef short rib rack

1 teaspoon olive oil or avocado oil

0.5 cup barbecue sauce (homemade or store-bought)

Heat oven to 300 degrees. Line a large rimmed sheet pan with aluminum foil.

In a bowl, mix together garlic powder, onion powder, paprika, salt and pepper until spice rub is well combined.

Place the ribs on the pan in a single layer. Add oil to the ribs and coat with spice rub. Arrange the ribs meaty side up. Wrap the foil around the ribs and seal.

Bake until the meat starts to pull away from the bone, about 3 hours (or see Tip for grilling instructions). (Beef short rib racks may take an additional 30 minutes to 1 hour to cook. Start checking at 3 hours, and continue cooking until meat starts to pull away.)

Take the ribs out of the oven and remove the top layer of foil. Increase oven temperature to 350 degrees. Brush on the barbecue sauce. Return the ribs to the oven and bake for another 20 minutes.