Here's what I do for ribs:

Take your favorite rack of ribs and boil it in a pot of tomato juice for about 15 minutes, then simmer in the tomato juice for another 15. Then, baste both sides of ribs HEAVILY with BBQ sauce. Heat up grill to high/medium-high temperature. Place ribs on grill for 12 minutes. Turn ribs and baste again heavily with BBQ sauce every THREE MINUTES (should flip ribs over to both sides twice while grilling.) For best results, use the top-most rack on your grill to avoid burning them.

Someone once told me that placing two or three half cans of beer in beercan chicken holding brackets, putting the ribs directly on the rack above the beer cans and turning the grill down to a medium-low temp setting gives them a very nice flavor. Get the beer steaming out of the can before placing the ribs on the grill, and grilling the ribs for about 20 minutes. I personally have not tried this technique yet, but it sounds good.

Alternative: Apple juice.

put your favourite dry rub on the ribs. place in shallow baking pan. add Apple juice so that the top of the ribs are almost covered in juice. cover tightly and bake at 300 for 2.5 hours (or until the meat is very tender).

Remove, slather with BBQ sauce, and grill on high for a few minutes.

Cover with dry spice rub. Let sit overnight. Cook for three hours in a Brinkman smoker with mesquite or hickory chips. Finish on a hot grill with sauce for 5 minutes per side to get a little crisp on the outside.

NUMMY>

I cant beleive I read the words "Take your favorite rack of ribs and boil it in a pot".

Slow cooking ribs in a smoker will produce far better ribs than boiling will. Give it a try some time.

Dry rub ribs and wrap in foil. Let sit in fridge for 24 hours. Into smoker at 225° for about 5 hours. Dont open the smoker at all untill 4 hours go by. Look at the bones to tell how done they are. When there is about 1/2" of bone showing grab the bone and rotate it. If it moves freeley then you are ready to come out. Place on foil and cover with sauce. Wrap them up real tight and put them in the fridge or a cooler of ice for 30 minutes. Remove and eat.

p.s. I use apple wood and dont forget to remove the membrane

All good ideas too. I forget to mention that I use a smoker box filled with hickory chips as well and put that on the gas grill before I put the ribs on. A smoker box isnt even close to the taste you get with an authentic smoker, but it adds a noticeable difference!

Dry rubs are somthing I havent used, but have heard great things about!

AND YES, boiling the ribs in tomato juice may seem a little weird, but the acids in the juice is I think what makes the rib meat fall off the bone!