Some tips for preparing barbecue ribs include not removing the membrane on the back, using the low and slow technique and not putting barbecue sauce on until the last 15 minutes of cooking. Pork ribs tend to be better for grilling than beef ribs.
Do not remove the membrane on the back of the ribs before cooking because it helps keep moisture in the meat during the cooking process. The low and slow technique involves cooking the ribs over low heat for a long time, up to eight hours. Wait until the last 15 minutes of cooking barbecue ribs before applying sauce because the sauce burns when applied earlier, and the meat inside may not be fully cooked.