Remove ribs from refrigerator at least 30 – 60 minutes before you are ready to cook.
Preheat the oven to 225F.
Flip the ribs so that they are laying meat side down on a cutting board.
Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane.
Use your fingers to slide under the membrane and pull it away from the meat. If it is hard to hold onto, use a paper towel for extra grip. Remove all of the outer membrane and discard.
Flip the ribs so that they are now meat side up. Pat them dry.
Press the dry rub onto the ribs so that they are evenly coated.
Cut the rack of ribs into thirds.
On a large piece of foil, place the ribs meat side up in the middle. Fold over 3 sides of the foil to create a pocket: pour the apple juice into this pocket and then fold over and seal the 4th side.
Tightly wrap the ribs again in a 2nd layer of foil and place on a baking tray.
Cook for 4 – 4 1/2 hours. The ribs are ready when you can pierce them easily with a fork.
Remove the ribs from the oven and preheat the broiler.
Unwrap the ribs and place them on a baking tray, meat side up. Use a BBQ mop to baste the ribs with BBQ sauce.
Place the ribs under the broiler and broil until the BBQ sauce sauce is bubbling and browning. Watch carefully so that they do not burn – the more sugar there is in the BBQ sauce, the quicker that will happen.