Choose the rib type: baby back, spare, or St. Louis style
Select a rack that fits your grill space
Remove the membrane from the back (if present)
Season with a dry rub (apply a binder like mustard or oil if desired)
Season generously on both sides
Preheat grill for indirect cooking
Set up two-zone heat (direct heat on one side, no heat on the other)
Aim for a grill temperature of 225–275°F (107–135°C)
Add wood chunks or chips for smoke (optional)
Place ribs bone-side down over indirect heat
Close the lid and cook without opening often
Cook until bark forms and ribs are tender (typically 4–6 hours)
Optionally spritz with apple cider vinegar or apple juice every 45–60 minutes
Optionally wrap in butcher paper or foil when bark is set (often after 3–4 hours)
Continue cooking until tender and the meat pulls back from the bones (often 1–2 hours after wrapping)
Check doneness by probing: probe tender with little resistance
Remove ribs and rest 10–20 minutes
Optional finishing step: glaze with BBQ sauce
Sear over direct heat 2–5 minutes per side to set sauce
Slice between the bones
Serve immediately