Preheat your grill to medium heat (about 300°F or 150°C). This will ensure that the ribs cook slowly and evenly, allowing the meat to become tender.

Remove the membrane from the back of the ribs. This tough layer can prevent seasonings from penetrating the meat and can make the ribs chewy. Use a paper towel to grip the membrane and pull it off.

In a mixing bowl, combine all the ingredients for the spice rub. Mix well using a whisk to ensure an even distribution of spices.

Generously apply the spice rub all over the ribs, ensuring every surface is coated. Let the ribs sit at room temperature for about 15-30 minutes to allow the flavors to penetrate.

In a saucepan over medium heat, combine all the ingredients for the BBQ sauce. Stir well to combine and bring to a simmer.

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. This will help the flavors meld together and thicken the sauce.

Place the ribs on the grill, bone side down. Close the lid and cook for about 2 hours, turning occasionally. The low and slow cooking method will help render the fat and make the ribs tender.

After 2 hours, wrap the ribs tightly in aluminum foil. This will create a steaming effect, further tenderizing the meat. Return the wrapped ribs to the grill and cook for an additional hour.

After the hour is up, carefully unwrap the ribs (watch out for steam!). Brush a generous amount of BBQ sauce on both sides of the ribs.

Place the ribs back on the grill for another 15-30 minutes, basting with more sauce every 10 minutes. This will create a sticky, caramelized glaze on the ribs.

Check for doneness using a meat thermometer; the internal temperature should reach at least 190°F (88°C) for tender ribs.

Once done, remove the ribs from the grill and let them rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring moist ribs.