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 texture.

Mix smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper in a small bowl to create the dry rub.

Pat ribs dry and generously coat both sides with the dry rub. Let sit at room temperature for 20 minutes.

Prepare the pineapple glaze by combining crushed pineapple, pineapple juice, ketchup, honey, brown sugar, soy sauce, and apple cider vinegar in a saucepan. Simmer over medium heat for 10-12 minutes until slightly thickened.

Preheat your grill for indirect heat cooking at 130°C (250°F). Place a drip pan under the grate on the unlit side.

Place ribs bone-side down on the cooler side of the grill away from direct heat. Close the lid and cook for 2 hours, maintaining temperature.

After 2 hours, brush ribs generously with pineapple glaze. Continue cooking for another 45 minutes to 1 hour, basting every 15 minutes.

Check ribs are cooked through by ensuring internal temperature reaches at least 63°C (145°F), though for tender fall-off-the-bone texture, cook until they reach 88-93°C (190-200°F).

Remove ribs from grill and let rest for 10 minutes. Slice between bones and serve with remaining warmed glaze on the side.