I've found that it's better to pre-cook ribs and chicken in the oven. For ribs, I sprinkle them with spice rub, then wrap them in a foil packet, pour in 1/3 bottle of beer, and seal. Cook at 250 for two hours, then slather with souce and finish on the grill. That way they will be falling-off-the-bone tender, but still have a good crunchy exterior.

Cheers,
Michael