I make the ribs hit the oven to slow cook in Viniger and then throw them on the grill to brown and get the grill taste added to them.
Oh yeah. Man im all grill work...I let them sit over night in the fridge (raw) in big pepper, meat rub, (no homo)seasoned salt, mustard, itilian dressing and miller high life (the champagne of beers of course).
And from there to the grill.
I swear i have been told that my ribs are the best ever in life.