In a small bowl, stir together the seasoned salt, black pepper, onion powder, granulated garlic and cayenne pepper.

Place the ribs on a baking sheet or other pan large enough to hold them. Rub the ribs on both sides with the seasoning mixture. Cover with aluminum foil and refrigerate for 6 to 12 hours before cooking.

Preheat a grill to 215° to 250°F. 

Pour the vinegar into a spray bottle. (For best flavor, I recommend using ONLY Heinz vinegar!) Just before placing the ribs on the grill, lightly spritz them on both sides with the vinegar, being careful not to wash off the rub.

Place the ribs, meaty side up, on the grill. Cover the grill and cook for 10 to 15 minutes. Watch for hot spots or flame flare-ups and use a spray bottle with water as needed. After 15 minutes, uncover the grill, spray the ribs with the vinegar, flip the ribs and spray the other side. Cover the grill and cook for 10 to 15 minutes more. Continue this process of spraying the ribs with the vinegar every 10 to 15 minutes for 2 hours. 

After 2 hours, you will see the meat pulling from the bone a bit, and the ribs should be beginning to turn a beautiful, crispy golden brown. Continue to spritz the ribs with vinegar every 10 to 15 minutes.

At the 3-hour mark, you'll want to focus on obtaining the perfect golden brown color. If any part of the rack is not brown yet, move them to one of the hotter spots on the grill and brown for the last hour or so.

After 4 hours, the ribs will be golden brown, crispy and falling-off-the-bone tender. Enjoy!