Once your barbecue is ready to go, place your ribs on the opposite side of your coals. It's very important that your ribs are not sitting on top of the coals. Let your ribs cook for at least 2 and half hours without flipping them or touching them for that matter.
All you can do during that time is monitor the temperature of your barbecue. If it drops too much, add more charcoal and a couple chunks of wood. If the temperature is anywhere between 250 and 300, then just let it be.
After 2-2.5 hours of cooking, the dry rub will stick to the ribs forming a crust. Remove your ribs from the barbecue and place them on aluminum foil. It's at this point that I like to brush my ribs with barbecue sauce.
You can either make your own, or use a store bought sugar-free bbq sauce, like this one.
Once you brush your ribs with sauce, wrap them in foil and put them back on the grill for another hour.
before you cut into these bad boys, you need to let them rest for another 20-30 minutes. During that time the juices will redistribute through the meat, helping them remain moist. If you skip this, your precious flavor juices are going to run out when the slabs are cut.
Serve and enjoy!