Prepare the Ribs:

Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for a better grip.

Rub both sides of the ribs with olive oil and generously coat with the dry rub, pressing it into the meat. Let the ribs sit for at least 30 minutes or refrigerate overnight for maximum flavor.

Preheat the Grill:

Set up your grill for indirect cooking. For a charcoal grill, arrange the coals to one side. For a gas grill, heat one side to medium and leave the other side off. Preheat to about 275°F (135°C).

Grill the Ribs:

Place the ribs bone-side down on the cooler side of the grill. Close the lid and cook for 2–2.5 hours, maintaining a consistent temperature. If desired, baste the ribs with apple cider vinegar or juice every 30 minutes to keep them moist.

Wrap and Cook:

After 2 hours, wrap the ribs tightly in aluminum foil to trap moisture and place them back on the grill for another 1–1.5 hours. This step helps tenderize the meat.

Sauce and Finish:

Carefully unwrap the ribs and discard any juices. Brush both sides generously with BBQ sauce. Move the ribs to the direct heat side of the grill and cook for 5–10 minutes, flipping and basting frequently until the sauce is caramelized.

Rest and Serve:

Remove the ribs from the grill and let them rest for 5–10 minutes. Slice between the bones and serve with extra BBQ sauce on the side.