Remove the membrane from the back of the ribs
Pat the ribs dry
Season both sides with a dry rub
Let the ribs sit at room temperature for 20 to 30 minutes
Prepare a charcoal grill for indirect heat
Light the charcoal and let it ash over
Push the coals to one side or split them on both sides
Place a drip pan under the empty area if desired
Oil the grill grates lightly
Put the ribs on the cool side of the grill, bone side down
Close the lid
Maintain a grill temperature around 225 to 250 F
Add a few lit coals as needed to keep the temperature steady
Add wood chunks or chips for smoke if desired
Cook the ribs low and slow for 2.5 to 4.5 hours depending on type and size
Avoid opening the lid too often
Check for tenderness near the end of cooking
Brush with barbecue sauce during the last 15 to 30 minutes if using sauce
Move ribs closer to the heat briefly only if needed to set the sauce
Remove the ribs when the meat has pulled back from the bones and a toothpick slides in easily
Rest the ribs for 10 to 15 minutes before slicing
Slice between the bones and serve