Remove excess fat from the ribs. Cut the fat with a sharp knife to prevent injury to yourself.
Loosen the membrane with a knife by placing it directly under the membrane skin. Carefully pull the membrane off. If the membrane breaks just continue where you left off.
Mix cayenne, salt, and ground pepper in a bowl to create a dry seasoning. Rub this directly on both sides of the ribs with your hands.
Preheat the grill. If you are using coals, let the fire burn down before placing the ribs on the grill. Set the gas grill to burn on medium to low heat.
Cook the ribs under indirect low heat–265 degrees– for 2 to 4 hours. Turn the ribs every half hour so they cook evenly.
Use your favorite barbeque sauce on the ribs. Heat the barbeque sauce over medium heat to make the sauce spread easily over the ribs. Keep the sauce warm until the ribs are almost finished cooking. When the ribs have less than a half hour to go, begin brushing the sauce over them. Continue until each rib has a thick coat of sauce.
Cook the ribs with the barbeque sauce for an additional 15 minutes. The ribs are finished once they are no longer tough, and the center of the each rib is no longer pink.