1. Not removing the membrane from back of ribs.
You'll want to keep an eye out for the thin membrane on the underside of the rack. This thin layer isn't inedible, but it does toughen up quite a bit during cooking.
To remove this you will want to slide a dinner knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.Either way, make sure you remove it before cooking!
2. Not pre-cooking ribs before grilling.
The smoky char of grilled ribs is undeniably delicious, but that doesn't necessarily mean ribs need to be cooked on the grill from start to finish. Ribs benefit from a lengthy cook time over a low temperature, which can be tough to control on the grill and can easily lead to burnt meat.
The last three tips are super important!
Tony Corvelli