These brown paper bag ribs are dry-rubbed, grilled, wrapped, and then rested to create a tender rib that will knock your socks off.

Scale

Basic Rib Rubs (enough for one rack of ribs)

Liquid for Packet

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Remove ribs from the package and pat dry. Remove the membrane from the back of the rack of ribs. Liberally sprinkle the dry rub of your choice on both sides of the ribs. Massage it into the meat.
Arrange rib rack on a baking sheet and let rest for at least 30 minutes at room temperature or 2-3 hours in the refrigerator.
About 30 minutes before time to begin cooking, bring the ribs to room temperature. Set up a smoke box with wet wood shavings of hickory, oat, cherry, or pecan. Turn on the grill and set up an indirect cooking surface large enough for the rack to be positioned off the heat. Or turn on the smoker to 225°F.
Place the rib rack (rib side down) on the grill and smoke for at least 2-3 hours. When the ribs are the desired color and the meat is just beginning to pull back from the bone. Low and slow is the way to cook the ribs.
Transfer the ribs to a double layer of heavy-duty aluminum foil.
Mix together a liquid concoction of your choice. See above for my go-to mixture. Pour 1/2 -1 cup liquid in the foil. Gently crimp the foil into a liquid-tight bundle.
Return foil-wrapped ribs to the grill or smoker and continue cooking for other two-plus hours. Check for doneness after about 90 minutes.
When the ribs pass the bend test, transfer the wrapped ribs to a brown paper bag and crimp to close. Let rest at room temperature for 60 minutes. (Not for 59 1/2 minutes… a full hour.)
Cut the ribs into 203 rib sections and serve.

St Loius Style ribs will require more time in the smoking and foil-wrapped stages since they are larger in size and weight.

Mix any extra rub with bottled barbecue sauce and heat while the ribs are resting. Pass with the ribs.