Sprinkle the salt, pepper, garlic powder, rosemary, cumin on both sides of the ribs and rub in. Refrigerate the ribs for at least 2 hours.

Heat the grill on high with all burners on for about 15 minutes. Turn off half the burners, quickly brown both sides of the ribs, then place the ribs on the cold side of the grill, close the cover and roast for about 1 1/2 hours.

Brush the ribs with barbecue sauce and continue to roast for another 30 minutes, brushing with sauce and turning them every 10 minutes.