Preheat the oven to 300°F and line a baking sheet with aluminum foil.
Remove the membrane from the bony side of the ribs and pat the ribs dry with a paper towel.
Season both sides of the ribs with salt and pepper the coat it with the dry rub. Don't forget to get around the edges of the rack of ribs as well.
Fold together three sheets of aluminum foil to make one large sheet. Place the ribs meat side down in the middle and wrap it in the foil. Fold or crimp the edges to create a tight seal. *If adding the liquid smoke, lightly place drops on the aluminum foil around the ribs before sealing it shut.
Bake for 2 - 2 ½ hours or until the meat shrinks away from the edges of the bone.* Remove from the oven and turn the broiler on medium.
Open the aluminum foil and brush the oven baked ribs with half of the barbecue sauce. Broil for 1-2 minutes or until the sauce begins to brown and is bubbly. Flip and repeat on the other side.
Cut the ribs into 2-3 rib portions and serve.
* To tell if the ribs are done, try picking up one side of the ribs with a pair of tongs. If it starts to bend and break apart between the 5th and 6th rib, they are tender and done. If the meat is pulling away from the bony side of the ribs as well as the edges, it's probably overcooked.
The USDA recommends an internal temperature of 145°F for pork. However, don't be alarmed if your ribs get up in the low 200's. This is the temperature when the fat and collagen that binds the ribs together begins to break down, causing that melt in your mouth texture.