Experts offer tips for smoking, saucing and more:
Pull the white membrane off the back (nonmeaty side) of the ribs. This is called skinning the ribs, and it's one of the most important things you can do. If you don't pull the membrane off, the ribs will be tough. Start by loosening it with a knife, then grab the end with a paper towel and pull it off.
If marinating, always make enough marinade so that there's extra to use as a glaze, sauce or mop sauce to drizzle on the ribs during grilling. This will keep them moist and add flavor.
Use a basic rub to add a layer of flavor. Use one that doesn't have a high sugar content because it will burn. A basic rub can be made with paprika, garlic and onion powder, brown sugar, chili powders, salt and black pepper.
Do not parboil (precook in boiling water) the ribs because they'll lose their flavor.
Use indirect heat for slabs of ribs and closely gauge the temperature. Slows Bar BQ in Detroit smokes its ribs between 225 degrees and 250 degrees for three to four hours.
Wood chips or small chunks of wood that have been soaked in water at least four hours can be used in a smoker box or gas grill or to toss on hot coals.
To check for doneness, lift the ribs with tongs. If they bend and are flexible, they're ready.
When ribs are almost done, wrap them in foil (called the Texas Crutch in the barbecue world) to help keep them moist. Remove the foil when ready to sauce the ribs.
Do not put sauce on the ribs until they are almost done. Most sauces contain sugar or a product that has sugar in it and the sugar will burn.
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