Preheat a grill over low heat to approximately 300 degrees F.  If your grill has multiple burners, after the grill is preheated, turn off one of the burners to make an indirect heat zone.

Remove the thin membrane on the back of the ribs by inserting a butter knife under the membrane and lifting it up. Grab the membrane with a paper towel and pull it off the ribs.

Let the ribs rest at room temperature for 15-30 minutes before placing them on the grill.

Place the rack of ribs on a large piece of foil.

In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, and chili powder to create the seasoning mix.

Rub the oil all over the ribs, then generously apply the seasoning mix to both sides of the ribs, pressing it into the meat.

Seal the foil around the ribs to make a tent for the ribs.  You do not want the foil to touch the ribs but instead, loosely cover them to keep the moisture in while cooking.

Place the foil wrapped ribs on the grill over the burner that is turned off, cover and allow for them to cook for approximately 1-2 hours (the time will vary based on the heat of your grill and the thickness of your ribs) until the ribs reach an internal temperature of 180-190 degrees F for the most tender ribs. Make sure that the grill maintains a temperature of 300 degrees Fahrenheit.

Carefully remove the ribs from the foil packet and place them directly on the grill making sure that the heat remains on low.

Baste both sides of the ribs with barbecue sauce and grill for 2-3 minutes per side to caramelize the sauce.

Slice into 1 or 2 bone sections, serve warm with more barbecue sauce if preferred and enjoy!