I don't know that I ever heard of salt and pepper ribs, but I can testify that you can cook good ones by rubbing them with salt, pepper, and other spices of your choice, wrapping them tightly in plastic, and refrigerating overnight. The next day, let them come up to room temp, and then grill low-and-slow over charcoal for at least four hours, turning every 30 minutes or so. It helps if you baste during the process -- a good basting marinade will contain vinegar, apple juice, vegetable oil and spices of your choice. Be sure to have plenty of cold beer on hand, both during the cooking process, and to go with dinner!