Rinse ribs and pat dry. Place in a shallow dish and baste all sides with salsa. Cover with cling wrap and refrigerate overnight. To make the spice rub, mix all dry ingredients, except salt, together in a small bowl. Set aside. To prepare the marinated ribs, wipe dry with a paper towel and season with salt. Spread about 1/3 to 1/2 of the spice rub on all sides of the meat and let it sit out to reach room temperature. At about 1 hour the rub will begin to appear moist. Heat grill to medium high indirect heat. Add ribs and grill indirect for 1 hour 15 minutes to 2 hours or to an internal temperature of 165°F. Turn occasionally. During last 30 minutes baste liberally with Carolina Gold BBQ Sauce to form a golden glaze. Remove from grill, cover with foil and rest for at least 15 minutes before slicing. Store unused spice rub in an airtight container in the refrigerator for up to 2 weeks.