Remove the membrane from the back of the ribs
Pat the ribs dry
Season generously with dry rub on all sides
Preheat the grill for indirect heat, about 250–300°F
Set up a cooler side and a hotter side on the grill
Place the ribs on the cooler side, bone side down
Close the lid and cook slowly
Maintain steady heat and add wood chips if desired
Baste or mop lightly only if needed
Cook until the ribs are tender and the meat pulls back from the bones
Check for doneness by bending the rack or probing for tenderness
Move ribs over direct heat briefly to caramelize the outside if desired
Rest the ribs for 10–15 minutes before slicing
Slice between the bones and serve