Simple Grilled Ribs

Let ribs sit at room temperature 30 minutes. Cut pork between rib bones into 2- or 3-rib sections. Pat dry with paper towels. Season both sides generously with salt and pepper (about 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt per 1 lb. ribs; check the butcher’s label on your package for the weight).

Prepare a gas or charcoal grill for medium heat. (To check that your grill is at medium heat, hold your hand about 5" above the grate; you should be able to stay there 7–8 seconds before it’s too hot and you have to move your hand away.)

Grill ribs bone side down until deep golden brown, about 15 minutes. Turn ribs and continue to grill until golden brown and crisp, about 15 minutes more.

Cut between bones into single ribs and transfer to a platter.