re: Going to try pork ribs on the grill today for the first time

I always go for spare ribs. When you get home from the store, you will have to dress them.
Prep work
There will be a slimy membrane on the bone side (bottom) that you will want to remove. After that, square them with a knife by taking off the 1-2" of overhanging meat that isnt attached to the bone. It should make the rack a nice uniform rectangle. I always chop the discarded meat up into bite size "ends and pieces" section that get their own special treatment. I always just do a basic dry rub of sea salt, ground black peppercorns, garlic powder, cayenne, and cumin. I always slice fresh jalapeno, yellow onion, purple onion and green bells to "smother" the ribs in. Take the veggies and scatter half on a sheet of aluminum foil with a little oil. Lay seasoned rib rack on top of veggies then place remaining veggies on top and close the foil around it and seal. I then wrap two more times with sheets of aluminum foil so its triple wrapped and protected from the heat. Make sure you seal the first layer of foil wrap well as the fat and oil will drip when flipping the ribs and cause your coals to flare up. Repeat process with diced rib end pieces and veggies.

Grill Prep
I use charcoal and try to create an oven enviroment with a hot side and a cool side. Basically just push coals to one side or other of grill.

Cooking
I always put ribs on "cool" side with the edge right up to the boundary of the hot side. I typically rotate the rack 180 degrees every 10 min so that no side is facing the "hot" side of coals for more than that. I then flip every 20 mins on the 10 min. So on grill for 10 (or one beer), rotate 180 at that 10 min mark, then flip at 20 min mark. Rotate at 10, flip...etc. This will ensure no burning and even cooking. I usually let them go for about 1.5 hrs to develop the desired tenderness. (I do not like completely fall off the bone, I want some bite but still very tender). At about the 90 min mark, Im at the tenderness I like and unwrap the foil (holy shite does this smell frickin good). The ribs will not look very appetizing at this point (slimy and pale). I then finish them on the "hot" side of the grill over direct heat to get desired color and just the right char. Do not discard those little amazing veggie bits that are leftover in your foil. I always dump that in my basting sauce. You will want to baste the ribs about the last 10 mins of the char phase as to not burn your sauce. Ive always done ribs like this and they are pretty killer.