Remove the membrane from the back of the ribs
Pat the ribs dry
Season the ribs with a dry rub
Let the ribs sit while you prepare the grill
Light charcoal and arrange it for indirect heat
Set up a two-zone fire with coals on one side only
Add a drip pan under the cool side if desired
Bring the grill to medium-low heat
Place the ribs on the cool side of the grill
Close the lid
Maintain a steady low temperature
Add a few wood chunks or chips for smoke if desired
Grill the ribs slowly for 2 to 3 hours
Turn and rotate the ribs occasionally
Keep the lid closed as much as possible
Brush with barbecue sauce during the last 20 to 30 minutes if desired
Move the ribs closer to the heat briefly only if needed for color
Check for tenderness by bending the rack or testing with a fork
Remove the ribs when tender and cooked through
Rest the ribs for 10 to 15 minutes before slicing
Slice between the bones and serve