Preheat your grill. If you're using a charcoal grill, prepare the coals and let them burn until they are covered in white ash.
- In a small bowl, mix brown sugar, paprika, chilli powder, garlic powder, onion powder, cayenne pepper, salt and black pepper to form your dry rub.
- Use a knife to lift and loosen the membrane from the back of the racks, then grab it with a paper towel and peel off completely.
- Season the ribs generously with the dry rub, coating both sides evenly and allowing the ribs to sit for about 15 minutes so the flavours penetrate.
- Place the ribs on the preheated grill, bone-side down. Close the lid and let cook for 1.5 to 2 hours, or until the meat is tender and starts to pull away from the bones. Maintain a consistent temperature of around 135°C for the duration of the cooking process.
- After the first hour, start basting the ribs with your BBQ sauce. Use a brush to apply generous amounts of sauce to both sides, repeating every 15 minutes or so, and turning the ribs occasionally to prevent burning.
- During the last 15 minutes of cooking, increase the heat or move the ribs to a hotter part of the grill to caramelise the sauce and give a nice glaze.
- Once the ribs are done, remove from the grill and let rest for a few minutes before cutting into individual portions.
- Serve with additional BBQ sauce on the side, and enjoy!