Pat ribs dry with paper towels. Cut each rack in half. Arrange bone-side up. Loosen the thin membrane from one end with a knife, grip with a dry paper towel, and pull it off. Repeat for all racks.
Season ribs on both sides with salt. Mix cayenne, oregano, garlic powder, paprika, onion powder, and black pepper in a small bowl. Rub all over both sides of the ribs.
Put the lid on. Set to 225°F. Preheat for 20 minutes.
Stand the rib halves upright in the insert pan, bones parallel to the long sides of the pan — this is how you fit 4 racks. Pour 3 cups BBQ sauce over the ribs. Use a pastry brush to coat front and back of every piece. Put the lid on.
Cook at 225°F for 2-3 hours. Don't lift the lid. Done when the ribs are very tender and the meat has pulled back from the bones.
Carefully lay ribs flat, bone-side down, in the insert pan. In a small bowl, mix ¼ cup of the cooking liquid with the remaining ½ cup BBQ sauce. Brush over the ribs. Set roaster to 400°F, lid off. Cook until the sauce begins to brown and caramelize, about 10–15 minutes. Watch closely — it can burn fast.
Transfer to a cutting board. Let cool slightly, then slice between the bones and serve.
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