Remove ribs from packaging and pat dry with paper towels. If present, peel off the membrane from the bone side: slide a thin knife under the membrane near one end, lift slightly, grip with a paper towel and pull it off in one piece.

Make dry rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Stir to evenly distribute the sugar and spices.

Oil and rub

Lightly coat both sides of the ribs with olive oil to help the rub adhere. Massage the dry rub evenly over both sides of the ribs, pressing it into the meat. Let sit at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours for deeper flavor.

BBQ Sauce (pan or store-bought option)

Make the sauce

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, salt and black pepper in a small saucepan. Bring to a low simmer over medium-low heat, stirring occasionally. Simmer gently 8–10 minutes until slightly thickened and glossy. Taste and adjust sweetness or acidity if needed. Keep warm for basting.

Use store-bought

If using store-bought sauce, pour into a small saucepan and warm gently; add a tablespoon of water or apple cider vinegar if too thick and whisk until smooth.

Grill & Finishing

Prepare grill

Set up the grill for indirect heat: for charcoal, bank coals to one side; for gas, light one burner and leave the adjacent burner off. Aim for a grill temperature of about 275–300°F (135–150°C). Clean and oil the grates.

Slow-cook ribs (indirect)

Place ribs bone-side down on the cool side of the grill (indirect heat). Close the lid and cook 1½–2 hours, maintaining 275–300°F. Check every 30 minutes and add coals or adjust burners to keep temperature steady.

Wrap for tenderness (optional step)

After 1–1½ hours, when ribs have a nice mahogany color, transfer them to a large sheet of heavy-duty foil. Sprinkle apple juice (or 1/2 cup water) over the ribs, add a pat of butter if using, and seal tightly into a packet. Return to the grill (indirect) and cook 30–45 minutes until meat is tender and pulls back from the bones about 1/4–1/2 inch.

Finish with sauce (direct heat)

Carefully open the foil and transfer ribs back to the grill over medium direct heat. Brush both sides with warmed BBQ sauce and grill 2–3 minutes per side, brushing another layer of sauce, to caramelize and set the glaze. Watch closely to avoid burning.

Rest and garnish

Remove ribs from the grill and let rest 10 minutes before slicing between bones into portions. Sprinkle with chopped parsley if desired and serve with extra sauce on the side.