Peel the thin, shiny membrane off of the bone side of the ribs. Use a knife to lift up the end of the membrane, grab it firmly with a paper towel and peel it off in one piece.
Sprinkle the Savory Rub (recipe below) on both sides of the ribs, gently rubbing the seasoning in with your fingertips. Cover and place in the fridge for 30 minutes.
Preheat the grill to 275-300 degrees with a smoke bomb foil packet (optional) on the rack. Turn the burner on the left to low and turn the other burners off. Place the smoke bomb foil packet over the burner that’s on. Lightly grease the grill rack with olive oil and put the ribs on the right side away from direct heat. Close the cover and cook the ribs for 90 minutes and keeping the temperature at 275-300 degrees.
Remove the ribs from the grill. Place a rack of ribs in the center of a large piece of heavy-duty foil, lift the sides of the foil a bit to make a shallow bowl, pour 1/4 cup of the Pineapple Grilling Sauce (recipe below) over the ribs and fold the foil to form a packet sealing the ribs and sauce inside. Repeat with the remaining two racks of ribs.
Put the foil covered ribs back on the grill and continue to cook them over indirect heat, at 275-295 degrees, like before for another 90 minutes.
Remove the ribs from the foil, brush with your favorite barbecue sauce and place directly on the grill rack on the right side. Turn the heat on the left burner up to medium and cook the ribs with the indirect heat until the barbecue sauce starts to caramelize about 20-25 minutes.
Remove the ribs from the grill and allow them to rest for ten minutes before cutting them into pieces and placing them on a serving tray.