The best grilled ribs with a smoky, savory rub and a tangy barbecue glaze, perfectly cooked on the grill for a tender, fall-off-the-bone experience.

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Preheat the grill to medium-low heat (about 250°F or 120°C) and set up for indirect grilling.
Remove the silver skin from the ribs by sliding a knife under the membrane and pulling it off.
In a small bowl, mix together olive oil, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, and smoked paprika (if using) to make the rib rub.
Generously rub the seasoning mixture all over the ribs, pressing it into the meat. Let the ribs sit for about 15-20 minutes to absorb the flavors.
Place the ribs on the grill, bone-side down, over indirect heat. Cover the grill and cook the ribs for about 2.5-3 hours, maintaining a steady grill temperature of 250°F (120°C). Check occasionally and adjust the heat if necessary.
During the last 30 minutes of cooking, brush the ribs with your favorite BBQ sauce, then continue cooking with the lid closed, basting the ribs with sauce every 10 minutes.
Once the ribs are tender and have a nice caramelized glaze, remove them from the grill and let them rest for 5-10 minutes before slicing between the ribs.
Serve the ribs with extra BBQ sauce on the side, and enjoy!

If you prefer your ribs with a bit more crispiness, increase the heat to medium-high for the final 5-10 minutes of grilling.
For a deeper smoky flavor, add wood chips to the grill during cooking.
Feel free to adjust the spice level by adding more chili powder or cayenne pepper for extra heat.