Preparing the Ribs

1. Wash the ribs in a bowl filled with a mixture of water and vinegar to get rid of any loose meat, fat or bone that could burn when placed on the grill. Pat them dry with paper towels.

2. Trim any meat or fat that may dangle off the edge of the bones with a sharp knife.

3. Turn the slab over and remove the thick membrane that covers the inside of the ribs. It's usually easiest to start at the thicker end of the slab and pull it back toward the thinner end. This makes the ribs easier to season and to eat.

Seasoning the Ribs

1. Thaw your ribs if they are frozen. Refrigerator thawing is the simplest method but takes the longest--about one day to thaw every four pounds of meat. Other options include keeping your ribs submerged in a sink of cold water or in an insulated cooler covered with ice and water.

2. Apply a dry rub of spices to the ribs. You can purchase pre-made rubs from your local grocery store or create your own rub by blending various herbs and spices.

3. Allow the ribs to sit covered in the refrigerator for at least an hour. The longer the ribs are able to marinate, the more the flavor of the spices can penetrate the meat.

4. Remove the ribs from the refrigerator at least one hour before grilling and let them thaw to room temperature.

Preparing the Grill and Cooking

1. Dump the lit coals into a pile on one side of the grill bottom. In the empty space next to the coals, place a pan of hot water. The water will help prevent the meat from drying out as it cooks.

2. Close the lid and allow the grill to heat to approximately 225 degrees F. Control the temperature by opening and closing the vents. Start with the bottom vents first.

3. Place the slab on top of the grill on the opposite side from the lit wood or charcoal.

4. Close the lid and allow them to cook for approximately an hour and a half. Check the grill temperature regularly to be sure that it is not getting too hot.

5. Check that the meat is cooked: See if it flakes off the bone just by using a fork. The inside temperature of the meat should be between 190 and 200 degrees. Confirm that with your meat thermometer.

6. Brush on the barbecue sauce once the meat is cooked and allow the ribs to remain on the grill for another 15 to 20 minutes.