I guess if you don't have a way to smoke em. That smoke is just so important to the taste, IMO. I apply a dry rub of oregano, thyme, marjoram, granulated onion, granulated garlic, kosher salt and cracked pepper, then pack with light brown sugar. Then spray with diluted apple cider vinegar a few times for the first 2 hours. Then wrap in foil for 2 hours.
When they're just about done, I brush on a coat of dissolved brown sugar then blast with a blowtorch until that coating is boiling and carmelized. Every person who has tried my ribs becomes forever ruined to the very thought of eating commercial ribs ever again.