Preheat the grill to medium-low heat, about 275°F to 300°F
Remove the membrane from the back of the ribs
Pat the ribs dry with paper towels
Season both sides generously with dry rub or salt and pepper
Let the ribs sit at room temperature for 20 to 30 minutes
Set up the grill for indirect heat
Place a drip pan under the area where the ribs will cook
Put the ribs on the cooler side of the grill, bone side down
Close the lid and maintain a steady low temperature
Cook for 2 to 3 hours, depending on rib size and grill temperature
Check occasionally and add charcoal or adjust burners as needed to keep the heat steady
Baste with barbecue sauce during the last 20 to 30 minutes if desired
Move ribs over direct heat briefly at the end to caramelize the sauce
Check for doneness when the meat has pulled back from the bones and is tender
Remove the ribs from the grill
Let the ribs rest for 10 to 15 minutes before slicing
Slice between the bones and serve