Fill half of your chimney with briquettes and only ignite a handful of them; this will make sure the pile burns at a slow rate.
Pile the briquettes up along one side of the grill, then add your smoking wood if you want.
Set your grate on the grill and the foil pan over that grate with charcoal.
Fill the pain to the halfway mark with water.
Get rid of the ribs’ membrane by inserting a butter knife between it and the bone and use the knife to weaken the membrane’s grip to the point that it can be pulled off entirely.
Free free to use a paper towel for extra grip.
Take the mustard and rub both sides of the ribs, then apply the dry rub.
If you somehow lack a rub for your ribs, apply salt instead.
Set your rack on the grill’s far side, away from the coals and cook them at 225°F-250°F.
Cover the grill and cook for either 3 hours or 2 hours, depending on whether you are using spare ribs or baby back ribs, respectively.
After time is up, add 2 tablespoons of your chosen liquid, be it apple juice or coffee, and seal the ribs inside of foil.
Add another half chimney’s worth of charcoal if it seems you will need it, then cook for an extra 2 hours with the grill remaining covered.
Once time is up, remove the foil from your ribs, invert the ribs and paint their bottom side with your favorite BBQ sauce.
Cover the grill again and let the ribs cook 15 minutes.
Flip your ribs back upright so that you can paint them with the same BBQ sauce as the bottom side.
Yet again, cover the grill and paint them with the same BBQ sauce.
Continue to cook the ribs in a covered grill for 45 minutes.
Pull the ribs from the grill, allow them to cool just enough to not burn mouths, and enjoy the deliciousness.