Remove the membrane from the back of the ribs
Pat the ribs dry with paper towels
Trim any excess fat if needed
Season both sides with salt, pepper, and your preferred dry rub
Let the ribs rest at room temperature for 20 to 30 minutes
Preheat the grill for indirect cooking to medium-low heat, about 275°F to 300°F
Set up one side of the grill for direct heat and the other side for no heat
Place the ribs bone-side down on the cooler side of the grill
Close the lid and cook for 2 to 2.5 hours, maintaining steady low heat
Add wood chips or chunks if you want a smoky flavor
Check the ribs occasionally and keep the temperature consistent
Brush with barbecue sauce during the last 15 to 20 minutes if desired
Move the ribs briefly over direct heat at the end to caramelize the sauce
Remove the ribs when they are tender and the meat has pulled back from the bones
Let the ribs rest for 10 to 15 minutes before slicing
Slice between the bones and serve