On a gas grill, on turn the front burner or one of the side burners to low/medium. My grill has a right, left and middle. I usually only turn on the right or left side. You want the internal temperature around 250 degrees. I keep it on medium the entire time.
While the grill heats up put your ribs on a large piece of tin foil and remove the silver membrane. This will make the ribs more tender.
Rub both sides of the ribs with the spice rub. You want this to be heavy. You will lose some flavor to the heat as the ribs cook.
Place ribs bone side up and tent them. Make sure the foil doesn’t touch the ribs. You want to create a pocket with the foil so you can retain the moisture while they cook.
Place the ribs on the opposite side of the grill from the ignited burner and leave them there for two hours. Make sure the temperature doesn’t fall below 200 degrees or go over 300 degrees.
After two hours, open the foil and coat the ribs with your barbecue sauce and turn them bone side down, meat side up. If there isn’t a lot of moisture in the foil, add a ¼ cup of water or beer.
Re-seal your foil tent and cook for another 2 hours.
When time is up remove the ribs from the foil (carefully!) and pull them toward the burner that’s on. They will already be ready to fall to pieces on you so be careful.
Coat again with barbecue sauce and turn on all the burners. Close the grill and cook for about 10 minutes. You want the grill to start smoking so that you get a nice char. If it is not smoking, turn the heat up a bit.
When done, let the ribs rest for about 10 minutes. This will help to retain the meat’s moisture.
Add another layer of barbecue sauce and serve.