Pat the rack dry with paper towels. Coat all surfaces generously with a dry rub — brown sugar, paprika, garlic powder, salt, and cumin work well. Let the rub sit at room temperature while you prep the grill. Have your barbecue sauce ready; you'll need it near the end of cooking. If using a water pan, fill a small metal container with water, cover loosely with foil, and poke a few slits in the top to let steam escape — this keeps the ribs moist during the long cook.

Set up grill for indirect heat: on a gas grill, light one burner and keep the other side unlit. Target 200°F–300°F on the indirect side. For charcoal, stack coals to one side. Add a water pan on the heated side if using one. Place ribs bone-side up on the unheated side. Close the lid and keep it closed. Cook 1 hour 30 minutes, flip, then cook another 1 hour 30 minutes — about 3 hours total. Total time can range from 90–150+ minutes depending on rack thickness and actual grill temp. Watch for visual doneness cues alongside timing. Option: wrap ribs tightly in foil after rubbing and cook wrapped to trap steam and break down connective tissue faster. After the low-and-slow phase, unwrap, rest briefly, then move over direct high heat (~450°F). Brush both sides generously with barbecue sauce and grill just a few minutes per side to set the sauce and develop char. Use two sets of tongs or a tong-and-spatula combo when flipping.

Target 200°F internal temp — use an instant-read thermometer in the thickest part away from the bone. Visual cue: meat visibly pulled back from the bone ends, with bones clearly protruding. Rest off the grill for at least 10 minutes before slicing. Cut between bones into individual or two-rib portions. Serve with extra barbecue sauce on the side. Always use temp and bone-pullback cues over time alone — rib thickness varies.