This is my speciality as I currently have a BBQ catering business.
1 - Never, and I mean never boil ribs. Sure it makes them tender but that is because it dissolves the fat and connective tissue that holds the muscle fibers together. It also blanches out the taste. The meat will dry out during the bbqing process but will remain loose. It will seem tender but will be bland and rubbery. Ribs are the most flavorful part of the pig (beside the ham) so don't ruin that advantage by boiling out the taste.
2 - If you want 'fall off the bone' ribs the big secret is patience! If you don't have one then buy a thermometer for your grill. Keep the temp no higher than 250 degrees and plan on at least 4 hrs of indirect q'ing. It is done when the meat pulls away from the ends of the bones. At that point you should be able to pull a bone out of the meat cleanly.
3 - As stated before, when cooking babybacks always remove the thin membrane from the underside (bone side) as this membrane will dry out and become very tough.
4 - When bbqing at home I prefer to use a dry rub consisting of brown sugar, chili powder, cumin, onion and garlic powder, and what ever other spices you like. Dry the ribs throughly. Slather the ribs with mustard (don't worry the mustard adds no taste, it just serves as the binding agent for the rub) and dust generously with the rub. Let it sit for about 30mins to let the rub marinade the meat. This will cause the rub to become wet. Dust with another coat of rub and put it on the 250 degree grill.
5 - If possible use wood for your indirect heat to provide the great smokey flavor. All wood is not the same. Try to use fruit wood when bbqing chicken or pork as those have a more delicate flavor than beef. Mesquite can be used but I find it makes pork and chicken a little bitter. If you can use wood exclusively then get a fire box and soak the chips to produce smoke.
6 - Patience, patience, patience!
7 - If you use a dry rub then put some in a pot, add vinegar and apple juice and use it as a glaze when the ribs come off the grill.
I am open for any questions...
Bacon is the greatest meat of all!