Tyler's rib fixes
Video: Watch Tyler's ribs lesson
Never walk away from your grill. Out of sight, out of mind; you’re going to have something burn every single time.
Pack dry rub onto the meat. The little bits of fat on the meat’s surface are going to melt to form a nice crust.
Cook over the cool zone. Large cuts like ribs will burn over direct heat. To create a cool, indirect-heat zone, bank the lit coals to one side of the firegrate, leaving the other side empty. The empty side is your cool zone. On a gas grill, turn one burner off and put the ribs over it; then lower the other burners to get the right heat.
Use a water-filled drip pan. Put this in the empty section to catch the fat as it melts, preventing flare-ups.