Gently slide a small knife under the membrane then using your fingers pull the membrane away from the bones. If it is slippery use a paper towel to take hold of it and pull.

Light your barbecue and get it to 275Once you get your fire started, push the coals to one side and make sure they are tightly packed.

To produce some flavorful smoke, you can use some smoking wood chunks. Submerge your wood chunks in water, to make sure that they burn slower and produce more smoke. Your wood chunks will be added to the coals right before we place the ribs on the grill.

Mix all dry rub ingredients in a bowl and generously sprinkle on top of your ribs. Gently press your rub onto your ribs. Flip and repeat until your ribs are fully covered.

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.