Remove the membrane from the back of the ribs
Trim excess fat
Pat ribs dry
Season both sides with dry rub
Let ribs sit at room temperature for 20 to 30 minutes
Preheat one side of the gas grill to low and leave the other side off
Set up for indirect heat
Place a drip pan under the unlit side if needed
Put the ribs on the cool side of the grill
Close the lid
Maintain grill temperature around 225 to 275 F
Cook for 2 to 3 hours for baby back ribs
Cook for 3 to 4 hours for spare ribs
Add wood chips in a smoker box or foil packet if desired
Check occasionally and keep the lid closed as much as possible
Wrap ribs in foil with a little liquid if you want softer ribs
Return wrapped ribs to the grill for 1 to 2 hours
Unwrap ribs and place them back on the grill
Brush with barbecue sauce during the last 15 to 30 minutes
Move ribs briefly over direct heat only if needed to caramelize sauce
Check for doneness when meat pulls back from the bones
Bend the rack to see if it cracks slightly
Rest ribs for 10 to 15 minutes before slicing
Slice between the bones and serve