Remove the membrane from the back of the ribs
Trim excess fat and pat the ribs dry
Apply a dry rub evenly on both sides
Let the ribs rest with the rub for at least 30 minutes
Preheat the gas grill for indirect heat at 250 to 300°F
Turn off the burners under the ribs and leave one or more side burners on
Place a drip pan under the ribs if needed
Put the ribs on the cool side of the grill, bone side down
Close the lid and maintain a steady low temperature
Cook the ribs for 2 to 3 hours, depending on thickness
Add wood chips in a smoker box or foil packet if desired
Check occasionally and add more fuel or adjust burners to keep temperature stable
Wrap the ribs in foil with a little liquid if you want softer ribs
Return wrapped ribs to the grill and continue cooking until tender
Unwrap the ribs during the last 15 to 30 minutes
Brush on barbecue sauce during the final stage if desired
Move the ribs briefly over direct heat only to caramelize the sauce
Remove the ribs when the meat has pulled back from the bones and is tender
Rest the ribs for 10 to 15 minutes before slicing
Slice between the bones and serve