Start by removing the silver skin. These racks were Texas big! We cooked them on our Pellet Pro 1190. That’s a big grill. If these ribs were an inch longer, they wouldn’t fit front to back in my grill!
Preheat the grill to 275*.
Pat the ribs dry then season them to taste. Place them on the grill for 2 hours bone side down.
I like to foil my ribs depending on what I’m doing. So, after 2 hours lay out a piece of foil big enough that you can wrap the ribs. Place your ribs bone side down on your foil and add 3 or 4 pats of butter on top of them. You will be surprised at what the butter does, it is a natural tenderizer and adds a ton of flavor. Then, fold it up. Do it like a tent so you can open it and sauce them in about an hour.
After about 2 1/2 hours open the foil up and sauce them. Leave the foil open and let them go for another half hour. Sauce them again and let the sauce caramelize.
Our cook was 3 hours. Yours can easily vary a bit due to the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone. These were firm but tender.
You don’t cook ribs by time, but internal temperature. I pulled these off the grill with an I.T. around 155* (69c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.