Remove the silver skin membrane from the back of the ribs using a butter knife and paper towel, then trim any excess fat.

Combine brown sugar, paprikas, garlic powder, onion powder, salt, peppers, mustard, and celery salt in a bowl and mix well.

Generously apply the dry rub all over both sides of the ribs, pressing it gently into the meat for full coverage.

For best results, cover and refrigerate the rubbed ribs for at least 2 hours, or preferably overnight, to allow flavors to meld.

Preheat your oven to 275°F (135°C), or prepare a grill for medium-low heat if using.

Place the rubbed ribs on heavy-duty aluminum foil, wrap them tightly to create a sealed packet, and place on a rack or baking sheet.

Bake for 2.5 to 3 hours, or until the ribs are very tender but still cling slightly to the bone.

Remove ribs from oven, discard foil and liquid; then either increase oven to 375°F (190°C) or prepare grill.

For oven finish, bake unwrapped ribs on a baking sheet for 15-20 minutes until a crust forms. For grill finish, grill for 10-15 minutes per side until a beautiful crust develops.

Transfer the finished ribs to a cutting board, tent with foil, and let rest for 10-15 minutes before slicing and serving.