Oh please please don't boil your ribs! Your throwing away all the flavor! You can grill ribs and add a few chucnks of good fruit or nut wood off to the side and make a rib just as good as a slow smoked rib (Did I say that? Yes I did!).
The secret to a good grilled rib is a good rub. Keep your fires low so they don't burn and use a good rub - no sauce until right before you get ready to eat them if you insist on using a sause. The sugars in the sauce will burn too fast.
OKay ribs 101 assuming a grill not a smoker ...
1st buy a great looking full rack of ribs with nice marbling throughout. UNtrimmed is best. Hopefully they will look something like this:
if you want to turn them into Kansas City style or baby back style just cut straight acrossed like this:
the sweetest meat is what you'll be cutting off.
This is the back of the rack, there's a little belly flap you need to trim off (This cooks fast and makes a great snack for the cook)
2nd remove the membrane from the back like in the pictures below, start at the big bone end lift it with a butterknife to get it going and
then grab it with a paper towel and pull accross the remaining rack. The paper towel helps to hold on to the membrane.
Once you've trimmed your ribs the way you want them, generaously apply your rub and let them sit for about an hour. A good rub will extract some meat juices, mix and make it's own sause. Sorry I don't seem to have a picture of rubbed ribs but just sprinkle it on and pat it on and wait an hour.
These are grilled ribs trimmed Kasas city style - no BBQ sause was used.
To tell id your ribs are done grab both ends with two sets of tongs and fold them back against the curve. When they are done they ends will touch, if they are over done they will break apart. wrap in foil when finished and let them sit for about 15- 20 minutes before eatting.
If you need a good rib rub I have an eBook you can download hereDeejay's Book of Rubs
It pretty old but still a lot of good stuff in there.