Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better flavour penetration.

Combine smoked paprika, garlic powder, onion powder, cayenne pepper, cumin, black pepper, salt, and 2 tablespoons of brown sugar in a bowl to create the dry rub.

Pat the ribs dry and generously coat both sides with the spice rub, pressing it into the meat. Let rest at room temperature for 20 minutes.

Prepare the pineapple glaze by combining crushed pineapple, pineapple juice, remaining brown sugar, ketchup, apple cider vinegar, Dijon mustard, and minced garlic in a saucepan. Simmer over medium heat for 10-15 minutes until thickened.

Preheat your grill for indirect cooking at 120-135°C (250-275°F), placing coals on one side only or turning off burners on one side for gas grills.

Place ribs bone-side down on the cooler side of the grill, away from direct heat. Close the lid and cook for 2.5 hours, maintaining temperature.

After 2.5 hours, begin brushing the ribs generously with pineapple glaze every 20 minutes for the final hour of cooking.

Continue cooking until the internal temperature reaches at least 88°C (190°F) for tender, pull-apart meat, and the glaze is sticky and caramelised.

Remove ribs from grill, tent loosely with foil, and rest for 10 minutes before slicing between the bones to serve.

Serve with remaining warm pineapple glaze on the side for dipping.