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Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t already been removed. This will help the ribs absorb the seasoning and become more tender.
Make the Dry Rub: In a small bowl, mix together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper (if using).
Season the Ribs: Rub the dry spice mixture all over both sides of the ribs, making sure they are evenly coated. Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.
Preheat the Grill: Preheat your grill to medium-low heat (around 275°F or 135°C). If you’re using a charcoal grill, set up a two-zone fire, where one side of the grill has direct heat and the other side has indirect heat.
Grill the Ribs: Place the ribs on the grill over indirect heat (the cooler side of the grill). Close the lid and cook for about 2.5-3 hours, or until the ribs are tender and the meat pulls away from the bone. Turn the ribs occasionally to ensure even cooking.
Baste with Barbecue Sauce: During the last 30 minutes of grilling, baste the ribs with barbecue sauce. Continue to cook, basting every 10 minutes, until the sauce has caramelized and become sticky.
Serve: Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve with extra barbecue sauce on the side.
Enjoy your delicious and tender spare ribs! 
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