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- Choose your favorite mix of spices and herbs and sprinkle it on the ribs.
- Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.
- Prepare a grill plate and heat it up.
- Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don’t turn black, control the time and heat).
- Smear each rack with barbecue sauce and reserve the remaining one to serve.
- Place the ribs in the removable container standing upright, holding each other, for even cooking.
- Cooking for 4 h on HIGH or 8 h on LOW.
- Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily.
- If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid.
- Serve the ribs immediately with the leftover barbecue sauce.
