Originally Posted by Chefboiali

If you have a gas grill, just make sure you leave them on the 2nd or top row WITH OUT sauce. Close over and make sure you check on them. Don't put the sauce until the very end.

If you haven't done them before, make a test batch. Get a slab, and try 4 ribs at a time.

Most restaurants will steam ribs and then send them to the fire. It's something they don't talk about, but they do. That's why I suggested having fun with the water when you put them in the oven first.