Preheat oven to 300°F. Line a heavy rimmed baking sheet with heavy duty aluminum foil. Set aside.
Tear off 4 very large sheets of additional aluminum foil to fit the 2 slabs of ribs, each slab double wrapped.
Rinse thoroughly and pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab of ribs by slicing into it and pulling it off. Use a kitchen towel or a paper towel if you are unable to get a good grip.
One slab at a time, lay out on 2 sheets of the foil. In a small bowl, mix the 1/8 cup black pepper, 1/8 cup salt, the smoked paprika, and the cayenne pepper. Sprinkle both sides of each slab generously with the mixture. Wrap each slab in the double sheets of aluminum and place on top of the prepared rimmed baking sheet.
Place in oven for 2 1/2 hours. **if making the Deep South Barbecue Sauce, begin now so it is ready for when the ribs come out of the oven
After 2 1/2 hours in the oven, remove the baking sheet with the ribs. Carefully roll back the foil on each slab.
Thickly mop or baste 1/2 to 3/4 of Deep South Sauce or your favorite BBQ sauce on both sides of the slabs. Reserve 1 cup of sauce for passing at the table.
Return baking sheet with ribs to the oven. Do NOT re-wrap or cover the ribs.
Turn the oven to 425°F. Bake the ribs for an additional 15 minutes.
Remove the baking sheet from the oven once again. Let stand at least 10 minutes. Transfer the slabs to a large cutting board and using a meat carving knife, cut between the bones into individual servings. Transfer to a platter.