Combine the dry ingredients in a small bowl and stir with a fork to combine.
Rub the combined spices evenly on all sides of the ribs.
Place the meat in a 1-gallon resealable bag and refrigerate for 8 hours or overnight. If you're in a hurry, skip this step. The ribs will still be good.
Let the ribs sit at room temperature for 1 hour before cooking.
Heat the grill to medium -- high heat will cause the fat on the meat to scorch. Open a beer. Drink it.
Place the ribs on the grill, flat site down. Cover the grill and cook until the pork is browned and crusty on the bottom, about 5-7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5-7 minutes more.
Rotate the ribs so that they are resting upright, on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, 3-4 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 3-4 minutes more.
Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.