Directions

1. Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.
2. Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.
3. Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil. Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill, add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil), about 1 hours.