Ribs are hard to screw up.
To get them tender, boiling or baking first (low heat like Mattbrot suggested 200-250) and then finish on the grill for color and some bark. For the "ultimate" tenderness, I'd brine overnight, boil, and bake, then quick grill but that's a little labor intensive.
Half the time I throw them straight on the cool side of the grill but if was wanting to do it right, I'd most likely brine overnight or at least bake them first.
Also, you probably want to let the rub set for an hour or so in plastic wrap in the fridge before you cook them. And as far as wet sauce, it carmelizes and changes completely so I typically serve that on the side but do baste the ribs with vinegar and water mix. A lot of people will throw on the BBQ sauce for just a few minutes and let it carmelize real quickly but that sauce turns to goo if cooks too long.
If the ribs come out burnt which is often, I'll cut them up and let them simmer in a pot of highly diluted sauce. Basically a bottle of Stubbs with vinegar and water to dilute it so it's real thin and not gooey.
can be made into a smoker with indirect heat and wood chips.
You have GOT to remove the silver skin. These ribs need to smoke 6-8 hrs(depending on weight) If you dont get the s.skin off it will become hard and chewy. Flip'em over, take a knife and seperate the skin. Just grab it with a paper towel and yank it off.....Get it all off. And any excess fat with your knife. Most sauces have sugar in them. You baste and leave that sugar on there for hours......thats what gets your ribs black and burnt. With 45mins-1hr remaining baste your ribs. Baste them heavy with which ever sauce you like. I make my own, but Stubbs is a really good store bought. I also like the spicy yellow sauces. I make a yellow sauce fairly regular. Wrap them in FOIL.... Now guys you gotta be careful because these ribs are gonna be falling apart. Seriously falling apart. Place them back on the grill. 
Established in 1995,
Right on the Money, and for sure remove the membrane from the under side. Then......
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