Remove the membrane from the back of the ribs
Pat the ribs dry
Apply a dry rub evenly on both sides
Let the ribs sit while you prepare the grill
Set up a two-zone charcoal fire with coals on one side only
Add a drip pan on the cool side if desired
Preheat the grill to low heat, about 225 to 275 F
Place the ribs on the cool side, bone side down
Close the lid and maintain indirect heat
Add a few soaked wood chunks or chips for smoke if desired
Cook the ribs slowly for 2 to 3 hours
Check charcoal and add more as needed to keep the temperature steady
Wrap the ribs in foil with a little liquid if you want softer ribs
Return wrapped ribs to the grill for 1 to 1.5 hours
Unwrap the ribs and place them back on the grill
Brush with barbecue sauce during the last 15 to 30 minutes if desired
Move ribs closer to the heat briefly only if needed to caramelize the sauce
Cook until the meat pulls 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