Baby Back Ribs

Remove the membrane from the back of the ribs before seasoning—it prevents rub penetration and makes ribs chewy

Let dry rub sit on ribs for at least 2 h before bagging so spices fully penetrate

Pat ribs very dry after removing from bags—moisture prevents caramelization during finishing

Use two spatulas or a large turner to move ribs from bag to pan—they're so tender they can fall apart

Broil from further distance (8 inches vs 6 inches) to prevent burning the glaze before it caramelizes

Cut ribs on the cutting board rather than the platter to prevent them from falling apart during serving