Remove the membrane from the back of the ribs
Trim excess fat
Pat the ribs dry
Season generously with a dry rub
Preheat the grill for indirect heat
Set up one side for medium-low heat and the other side for no direct flame
Place the ribs on the cool side of the grill
Close the lid
Grill slowly, maintaining steady low heat
Add wood chips if desired for smoke flavor
Flip the ribs occasionally
Baste with sauce only during the last 15 to 20 minutes
Move ribs over direct heat briefly at the end to caramelize the sauce
Check for doneness when the meat is tender and pulls back from the bones
Rest the ribs for 10 to 15 minutes before serving