Rinse and trim the ribs. Remove the back membrane by starting it with a butter knife and fingers, and then pulling with a paper towel when there is enough to hold on to.

Coat the ribs with a thin layer of vegetable oil. Rub the ribs with the pork rub and let them sit for an hour.

Cook over an open fire, making sure the ribs have enough space to slow cook.

Cook to an interior temp of 160 degrees. A good way to check is to pick up the rack of ribs with tongs and give them a gentle bounce - if the surface cracks between the ribs they are ready.

Paint both sides of the ribs with BBQ sauce and place back over the fire to caramelize the sauce - watch this closely, the BBQ sauce can go from wet to burnt in a short time.