Start by removing the thin membrane from the back of the ribs. Hold it with a paper towel and pull gently to peel it off. This step ensures the seasoning penetrates fully. Then, rinse the ribs under cold water and pat them dry. Rub both sides of the ribs with olive oil, followed by a generous sprinkling of rib rub. Massage the rub to coat the meat evenly.

Heat your grill for indirect cooking. If you’re using charcoal, push the coals to one side. For a gas grill, turn on only one burner. Place soaked and drained wood chips over the heat source to add a smoky touch.

Lay the ribs on the cooler side of the grill, away from direct heat. Close the lid and maintain a temperature of around 225°F. Every now and then, flip or rotate the ribs to ensure even cooking. This process will take 3-4 hours, but your patience will pay off when you taste the tender results.

While the ribs cook, make the sauce. Combine ketchup, vinegar, brown sugar, Worcestershire sauce, Dijon, garlic powder, onion powder, and smoked paprika in a saucepan. Mix everything on medium heat for about 10-15 minutes, until the sauce thickens and becomes glossy.

During the last 15 minutes of cooking, brush the ribs generously with the barbecue sauce. Close the grill lid and allow the sauce to caramelize into a sticky, delicious glaze.

Once the ribs appear golden and glistening, remove them from the grill. Slice the ribs between the bones, serve with extra sauce on the side, and watch your guests marvel at your handiwork!