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.

为间接热设置烤架：在燃气烤架上，点燃一个燃烧器，保持另一侧未点燃。针对间接侧93°C – 149°C。对于木炭，堆放煤到一侧。如果使用水盘，将其放在加热侧。 将肋排骨侧向上放在未加热的侧面。关上盖子并保持关闭。烹饪1小时30分钟，翻转，然后再烹饪1小时30分钟——约3小时总计。总时间可以范围从90-150+分钟，取决于架子厚度和实际烤架温度。与时间一起观察视觉完成线索。 选项：涂上摩擦后在箔中紧紧地包裹肋排，并在间接侧上烹饪以陷阱蒸汽和快速分解结缔组织。在低而缓的阶段后，打开、短暂休息，然后移至直接高热（~232°C）。在两侧上大量刷烧烤酱，小心翻转（用两套夹子或夹子加铲子组合），仅在直接热中烤架几分钟侧面以设置酱和发展焦炭。

Target 93°C 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.