For the ribs, we've often just put them on the grill, but they're not tender enough that way. So they went on a sheet tray covered in spice rub then foil and into a 250F oven for ~ 3 hours. Then coat in sauce and grill, turning once, until those crispy outer edges show up.
Mmm... steak. My current favorite is tri-tip on the grill; we usually spice liberally but that's it. The major trick we use aside from good quality beef or buffalo is to pull it out of the fridge ~ 2 hours before cooking to come up to room temp slowly as it cooks more evenly. And it's frequently $5-6 per pound, cheaper than strips with a good fat cap for moisture.
For amazing recipes and detailed hints, check out http://www.seriouseats.com.
