Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
Generously season the entire surface of the ribs with the salt. Mix up the dry rub by adding all listed ingredients to a small bowl or jar & shaking or stirring to combine well. Sprinkle the dry rub all over the ribs, using your hands to lightly work the rub into the meat.
Place the seasoned ribs on the indirect heat side of the grill, meaty side up. Close the grill lid. Cook the ribs with indirect heat for 1 ½ hours, carefully rotating the ribs 180° about halfway through. After 1 ½ hours, carefully remove the ribs from the grill. Wrap the ribs snuggly with heavy-duty aluminum foil, then return to the indirect heat zone. Cover & grill for 30 minutes longer, or until the ribs are juicy, tender, & just about ready to fall off the bone
Remove the ribs from the grill, transferring them to a large sheet pan & carefully unwrapping the foil. Brush your BBQ sauce or glaze of choice over the meaty side of the ribs. Transfer to the direct heat size of the grill, meaty side facing down. Grill 5-8 minutes, flipping & basting with more sauce about halfway through, until the BBQ ribs are as caramelized & charred as you like.
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