If needed, remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.
Cut the rack into thirds or fourths.
Evenly coat both sides of the ribs with the spice rub. Let the ribs rest for 1 hour in the fridge.
Remove the ribs from the fridge and let ribs come to room temp (about another hour or so)
Cover each set of ribs in tin foil. You may need to do two sheets of foil to cover it securely. Make sure the tin foil is tight around the ribs.
Preheat the air fryer for 5 minutes at 400 °F.
Can add a ½ tsp of water to each wrapped rib package to help keep the meat moistened.
Air fry at 380 °F for 25-30 minutes, or until the temperature is near 180F
Carefully remove the foil. Brush on BBQ sauce to ribs.
Place the ribs back in the air fryer. Air fry for 10 more minutes at 380 °F, or until the ribs are charred and the internal temp is 190 °F-203 °F.