Rinse the spare ribs under cool running water. Pat the spare ribs dry with paper towels.
Remove the skirt from the spare ribs with a sharp knife. The skirt appears as a thin strip that runs along the membrane on the back of the ribs. Insert a knife under the skirt and slice it off from the ribs to make the section even.
Remove the membrane from the back of the spare ribs. The membrane appears as a dull film. Lift a corner of the membrane with a knife and grab onto it with a paper towel. Pull the membrane up and away from the ribs carefully.
Trim excess fat and connective tissue from the ribs with a sharp knife. The excess fat burns easily on the grill and can cause flare-ups.
Trim the ribs to fit your grill. Cut off ribs from the thinner end with a sharp knife between two rib bones.
Marinate the ribs with your preferred rub or liquid sauce for at least 4 hours in the refrigerator. This allows the seasonings to soak into the ribs.
Brush the ribs with barbecue sauce during the last 30 minutes of grilling time. This prevents flare-ups and burns. Lifting the grill to marinate the ribs with the sauce too often also allows the heat to escape, which prolongs the cooking time.