Rinse the ribs in cold water. The reason for this is to get rid of any “saw dust” from when the ribs where cut at the butcher’s. Pat dry with a paper towel.
On the rear side there is a silvery membrane. You want to remove it, so it doesn’t prevent spices from penetrating the meat. Also it is quite chewy, so you want to get rid of it. Use a knife to slide under the membrane.
Now grab the membrane using a paper towel, that's by far the best way to get a good grip.
Sometimes the membrane comes off in one go, and sometimes you have to grab and pull a few times.
Apply a dry brine. Put the ribs in a plastic bag or in saran wrap and store in the fridge. Dry brine them for at least 2 hours.
ake the ribs out of the fridge and distribute the rub evenly all over the surface, both top and bottom. Wrap them in saran wrap again, and leave them in the fridge for another hour.
Right before putting them on the grill, apply 2 tbsp of brown sugar on each slab of ribs, on the upper (meat) side. Distribute evenly.
Grill them on indirect heat, around 110° C/ 225° F, with the meat side up. It is important to keep a low and consistent temperature. Ribs need time, they don’t get better by grilling hot and fast.
The ribs are ready when they pass the bend test, see below.
Bring the ribs inside, brush them up with your favorite bbq sauce, and wrap them in double layers of aluminum foil and a towel. Make sure the foil is wrapped tight and without holes/gaps. Let them rest for 30 minutes.