Erica Blaire knows a thing or two about ribs. An award-winning competition pitmaster—and Food Network Master of ‘Cue Barbecue Champion—Erica is the creator and host of the award-winning digital series, “The Pit Stop with Blue Smoke Blaire,” which highlights the passion, struggles, and dreams of pitmasters around America.

Erica could teach a masterclass on grilling the perfect ribs, so we asked her to share her 10 best tips for the great grilled ribs. Here’s a sneak peek at a few of her secrets and tips that will take your ribs to the next level.

Play it Straight

Choose racks of ribs with straighter bones that lay flat on the grill. Avoid racks with any bones sticking out. Why? These “shiners” blacken fast. They aren’t tasty for humans to eat, but 10 of 10 pups find them to be delicious.

Be a Clean Freak

When cleaning the ribs before cooking, run your finger along the side of each bone to push out any trapped liquid. This is a little gross, but it helps prevent the ends of the bones from turning black. 

Get a Grip

Pull the membrane off the back of your ribs to allow smoky goodness to bathe the meat. It’s really slippery—use a paper towel to get a good grip.

Cut the Sugar

Apply rubs with low sugar content to avoid burnt spots on the ribs. Save anything with sugar for basting near the end of cooking.

Get In a Bind

Use mustard or mayo as a binder for your rub—think of it as seasoning glue. This won’t affect the flavor—it’s purely for practical purposes.

Use Good Wood

Opt for cherry wood to create that deep rich mahogany color everyone loves to see on ribs. Also, it just sounds delicious, doesn’t it?

Get Steamy

Put a small aluminum pan filled with water in your grill to keep ribs moist during cooking. Position the pan over indirect heat so the water doesn’t evaporate too quickly.

Fire Away

Avoid placing your ribs over direct fire (unless that’s your vibe). Keeping your grill around 250° F is the best cook! Cooking over indirect heat (away from the flames) guards against overcooking and burning.

Don’t Panic

Don’t freak out if your ribs aren’t tender. Wrap the ribs in foil with butter, a few splashes of apple juice, and a spoonful of barbecue sauce. Place the wrapped ribs back on the grill and check the internal temperature in 1 hour.

Get Saucy

To make your ribs knockout delicious, mix your favorite sauce with honey and bring it to a low simmer. Baste it onto your ribs right before serving.