I bought a large piece of ribs, 5.5 lbs. Rinse with cold water, to get rid of any bone residue from the saw. Pat them dry with a paper towel.
Remove any fat off the top side. Apply a dry brine overnight. Apply your favorite beef rub a few hours before grilling, and store in fridge.
Get your grill fired up, configure it for indirect heat. You want to have it running at around 110° C / 225° F. Place the ribs on the grate, and make sure you have measure temperature both in the meat and in the grill.
Close the lid and let it cook for roughly 2 hours. Now open the lid and brush/baste liberally with barbecue sauce. Close the lid again and let it cook until the inner temperature is 95° C / 203° F. These ribs took 7 hours.
When the meat is done, remove it from the grate and wrap it in aluminum foil and then a towel, and let it rest for 30-60 minutes.