Preheat your grill or oven to a steady 300°F (150°C). Low and slow is the name of the game, so don’t rush this part.

Remove the silver skin from the back of the ribs if you haven’t already. Yes, it sounds gross, but it makes the ribs sooo much tender.

Mix the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl. This is your dry rub—pat it on both sides like you’re tucking them in for a long nap.

Place the ribs on the grill or in a baking dish, and cook low and slow for 2.5 to 3 hours. If you’re watching, you’re doing it wrong—let them do their thing.

About 30 minutes before the timer, glaze with a portion of the BBQ sauce. Add a drizzle of honey or maple for shiny, sticky goodness.

Flip halfway if you’re oven-roasting, and spritz with apple cider or water to keep things moist.

Finish with a final glaze of sauce, let it set for 5–10 minutes, then slice into portions. Serve and pretend you were born to barbecue.