Place both racks of St. Louis-style ribs bone-side up on a cutting board. Check if the membrane (thin, shiny layer on bone side) is still attached. To remove it, slide a butter knife under the membrane at one end to create a starting point. Grab the loosened membrane with a paper towel for better grip and pull firmly toward the opposite end. It should peel off in one piece. Repeat with second rack. Once membrane is removed, use a sharp knife to cut between each bone, separating the racks into individual ribs. You should have 20-26 individual rib bones total.

If using oil as a binder, lightly drizzle cooking oil over all surfaces of the individual ribs. Place all ribs on a large baking sheet. Generously season all sides of each rib with BBQ seasoning, using 3-4 tablespoons total. Make sure to season meat sides, bone sides, and all edges. Pat seasoning gently to help it adhere. Let seasoned ribs sit at room temperature for 15-20 minutes while preheating grill.

Preheat grill to 300-350°F. For charcoal, bank all coals to one side, leaving other side empty. For gas, light burners on one side, leave other burners off. Close lid and preheat 10-15 minutes. Clean grill grates with a brush, then wipe with oil-soaked paper towel using tongs.

Place all individual ribs on grill grates bone-side down. Arrange so they're not touching. Close lid and cook about 10 minutes, occasionally moving ribs around to ensure even cooking. After 10 minutes, flip each rib to meat side. Close lid and continue grilling 30-40 minutes, rotating ribs every 10-15 minutes. Ribs should develop deep color and caramelized crust. Total initial grilling time: 40-50 minutes.

While ribs grill, combine 1½ cups BBQ sauce, 1 cup honey, and 6 ounces butter in a small saucepan. Place over medium-low heat and stir as butter melts. Once butter has completely melted and everything is well mixed, reduce heat to low and simmer gently 2-3 minutes until smooth and glossy. Remove from heat and keep warm.

After ribs have grilled 40-50 minutes total and are deeply colored, remove all ribs from grill and place in large disposable aluminum foil pan. Pour entire batch of warm honey BBQ sauce over ribs. Using tongs, toss to coat every piece thoroughly with sauce. Cover entire pan tightly with heavy-duty aluminum foil, crimping edges to seal completely.

Place covered foil pan directly on grill grates. Close grill lid. Cook covered 30-45 minutes. Ribs are braising in the honey BBQ sauce, with steam and heat breaking down connective tissue. After 30 minutes, carefully lift one corner of foil (watch for hot steam) and pierce a rib with a fork to test tenderness. Fork should slide in with minimal resistance when done. If needed, re-cover and cook another 10-15 minutes.

Once ribs are tender, carefully remove foil covering (watch for hot steam). Return uncovered pan to grill. Cook uncovered final 10 minutes, allowing sauce to thicken and caramelize on ribs' surface. Watch carefully - concentrated sugars can burn quickly. For extra caramelization, optionally place individual ribs directly on grill grates over direct heat for 1-2 minutes.

Remove pan from grill and let ribs rest 5 minutes before serving. Ribs should be fall-apart tender with sticky-sweet glaze coating every surface. Arrange on serving platter, spooning any extra sauce from pan over top. Serve warm with plenty of napkins.