Always remember to remove the skin membrane on the bone side of the rib. By doing so, you allow the meat to become tender during cooking and eliminate the problem of excessive chewing while eating.

To insure good flavor throughout your meat, I suggest that you find a dry rub seasoning for better flavor.

If you decide to mix your own, make sure that it is not too salty. Apply to both sides of the meat generously. By rubbing in the seasoning, you cause the flavor to adhere to the meat.

This process of barbecuing is very important. By following this suggestion, you maintain the integrity of the juice and flavor in the meat. Always cook your ribs with the bone turned down. Cook with the bone facing up for only a few minutes to brown meat and lock in juices. If you leave the bone up too long, you lose your juices and your ribs become dry and tough.