Choose racks of ribs with straighter bones that lay flat on the grill, avoiding racks with bones sticking out to prevent them from blackening quickly.
Clean ribs thoroughly before cooking by running your finger along the side of each bone to push out any trapped liquid, which helps prevent the end.
Remove the membrane from the back of your ribs to allow smoky flavors to penetrate the meat, using a paper towel for a better grip.
Use rubs with low sugar content to avoid burnt spots, reserving sugary applications for basting near the end of cooking.
Use mustard or mayonnaise as a binder for your rub, serving as seasoning glue without affecting the flavor.
Place a small aluminum pan filled with water in your grill over indirect heat to keep ribs moist during cooking.
Cook ribs over indirect heat, maintaining your grill around 250°F, to prevent overcooking and burning.
If ribs aren t tender, wrap them in foil with butter, apple juice, and barbecue sauce, then return them to the grill and check the internal temperature after an hour.
Mix your favorite sauce with honey, bring it to a simmer, and baste it onto your ribs right before serving for knockout flavor.
Opt for cherry wood to achieve a rich mahogany color on the ribs, enhancing their visual appeal and taste.