Start by removing the membrane from the back of the ribs. Use a knife to loosen it, then grab it with a paper towel and peel it off.

In a bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme to create a flavorful dry rub.

Generously sprinkle the dry rub all over the ribs, ensuring they are evenly coated. Cover the ribs with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.

In a saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper.

Simmer the sauce over low heat, stirring occasionally, for about 15 minutes until it thickens and the flavors meld.

Preheat your grill to medium heat, around 300-325°F (150-160°C).

Place the ribs on the grill and cook them over indirect heat. Close the lid and grill for about 2-2.5 hours, turning occasionally.

During the last 30 minutes of grilling, start basting the ribs with the BBQ sauce, applying multiple layers for a flavorful glaze. The ribs are ready when they are tender and have a beautiful caramelized BBQ glaze.

Remove the ribs from the grill and let them rest for a few minutes.

Slice them into individual ribs and serve your BBQ Pork Rib Jenga with the remaining BBQ sauce for dipping.