I rub mine down then char them just a bit from open flame. I then cook them indirect low and slow until ready. Either use a toothpick or the bend method to check. It's really not rocket science but you must keep the heat under control and cook them low and slow. If you don't have a grill that you can keep the temp under control your ribs will never be very good so you might want to look into a better grill or smoker. I don't use any foil or anything like that and my ribs will make ya wanna slap ya momma.....