There are certainly lots of ways to do your ribs and I realize the boiling is a bit odd…but for those of us who want them tender without spending hours watching grill temperatures and flipping every few minutes, it’s a great method. That’s why it works for me. –Rachel

You can skip the boiling part, but you will want your grill at a low heat, between 275°-300°. If cooking directly over the heat, flip the ribs every 15-20 minutes and watch how the meat recedes at the base of the bones, about a good 1/4″. As you flip the ribs you will notice that the end farthest from where you’re holding them will hang lower and lower, the lower the hang the more tender they are becoming. Hope this helps

Hey Braden, you could try to stick a thermometer in them if you want to just have them “cooked” and that’s to 145 degrees. If you take it up to closer to 200 degrees you should be able to get some of the collagens and fats to melt and hopefully get a more juicy final result. The goal with pre-cooking mine like I do is to help tenderize the ribs. If you just slap them on the grill you’d need to cook them low and slow so they aren’t really tough. –Rachel