@halcy Yep yep. :D

The day before, you want to do a dry rub. Here's the Alton Brown recipe.

8 TBSP light brown sugar, tightly packed.
3 TBSP kosher salt.
1 TBSP chili powder.
1/2 tsp ground black pepper.
1/2 tsp cayenne pepper.
1/2 tsp jalapeno seasoning.
1/2 tsp Old Bay Seasoning.
1/2 tsp rubbed thyme.

You're gonna want two pieces of aluminum foil that're a few inches longer than the ribs. If there is silverskin on the ribs, you're gonna want to remove that first.

@PaulFerence doubt Old Bay seasoning is available here, unfortunately, but If I see it anywhere, I'll try it

@halcy Just skip the old bay then. NBD

@halcy The silverskin is cartilage that doesn't break down under the heat and is unchewable. You're gonna smear both sides of the ribs with the rub, and make sure to work it in to any cracks that are in the slab.

Wrap it up in both pieces of aluminum foil and let it rest for a day.

The next day, you're gonna put it in an oven at 250 F, and let cook for two and a half hours. After an hour and 15 minutes, give it a flip.

Make sure to put a tray underneath it to collect any drippings.