Start by preparing the ribs. Remove the thin membrane from the back of the ribs if it is still attached. This helps the seasoning soak in better and gives the ribs a more tender texture after cooking.

Pat the ribs dry with paper towels, then rub them lightly with olive oil on both sides.

In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper. Mix well until fully combined.

Generously coat both sides of the ribs with the seasoning mixture, pressing it into the meat so it sticks well. Let the ribs sit for about 20 to 30 minutes while the grill heats up.

Preheat your grill for indirect heat at around 300°F. If using charcoal, place the coals on one side. If using a gas grill, leave one burner off to create a cooler cooking area.

Place the ribs on the cooler side of the grill bone-side down. Close the lid and cook slowly for about 2½ to 3 hours, turning occasionally. Slow cooking helps break down the meat fibers and creates tender ribs that pull easily from the bone.

In a small bowl, stir together the barbecue sauce, honey, and apple cider vinegar. This mixture creates a sticky, flavorful glaze.

During the final 30 minutes of cooking, brush the ribs generously with the sauce mixture every 10 minutes. The glaze will slowly caramelize and create beautiful sticky layers of flavor.

For extra char and smoky flavor, move the ribs directly over the heat for 2 to 3 minutes per side at the end. Watch carefully so the sauce does not burn.

Remove the ribs from the grill and let them rest for about 10 minutes before slicing. This helps the juices stay inside the meat.

Slice between the bones and serve warm with extra barbecue sauce if desired.