The proof is in the belly pudding. I know how to barbecue pretty darn well. Don't get me wrong, I'm not a pitmaster by any stretch, but living in Arizona gives me a chance to practice the hobby year round. Here are some tips for your Memorial Day...specifically relating to baby back ribs.
1) Charcoal--I know many of us have gas grills these days, but make an investment in your culinary evolution, if you can, to have a charcoal grill on hand for weekends, holidays and when you have the time. I don't use charcoal for everyday grilling, but for special occasions and meat that just NEEDS it like ribs, there's no alternative. If you want to go for the win, get lump charcoal instead of briquettes. If you do briquettes, do Kingsford. Also, try to get a Weber grill. The price difference that you see at the store has to do with the metal makeup of the grill. A grill like Weber is better metal, lasts longer, burns better etc.
2) Don't boil your falkin' ribs--If you boil your ribs before you put them on the grill, you are messing up from step one. Boiling takes away the flavor among many other things. Don't do it. Just don't; seriously.
3) Time--To get some great barbecue, you need to spend time. See next step.
4) Smoke it--Smoking your meat (save your jokes) is key to tender, fall-off-the-bone-flavorful-perfection. However, it takes time. Get a little smoking box and wood chips of your desire (for ribs I use a combo of Hickory and Apple--just my personal preference). Smoking takes time...enjoy the smell, the atmosphere, your signifcant other, your family and your friends. 
5) Chimney starter--Most people mess up trying to get their charcol hot. Don't douse it with lighter fluid...if you do, you'll taste it. Instead spend the $10 and get a charcol chimney starter. There's no other option. Common sense, do you want to douse chemical starters on something that you are cooking with? This isn't 4G or high-speed internet....there's no fast(er) way to do it. Kick back, relax, (hopefully) you won't die by trying to take a shortcut or be faster. One of the joys of BBQ is that it takes time, effort and patience...try those three traits for size.
6) Dry Rub--I'm a big proponent of using a dry rub to get your ribs the way you need them. Brush oil (vegetable etc.) on your ribs before you put on the rub. This helps them soak up the flavor, break down the meat etc. Store bought rubs are fine or search the internet if you have time to make your own concoction...or ask me and I'll give you the bomb-sha-bomb-sha-bomb homeade recipe.
7) Music--All-American, no British, top 40 or rap--Pull up iTunes, bypass the Rolling Stones, the Beatles, Lady Gaga, (alright, I'll make an exception for Bruno Mars' Lazy Song) and instead relish in the joy of American bands. The Beach Boys, Tom Petty, and John Mellencamp mixed up with a little Guns and Roses and Mo-Town. I love British, hip-hop and Top 40 a lot, but for barbecuing (especially on Memorial Day) leave that for your next playlist.
8) Side Dishes--If you are smoking your meat, leave your side dishes for the gas grill, boiling water or the microwave. If you put your side dishes on while you are smoking; guess what? Your corn on the cob will taste like the smoke you are using. Plus it is faster and just as flavorful to use the "common" methods, by and large.
9) Watch It--Watch everything. The heat on your grill (try to learn the heat patterns), the time (a few conversations and/or drinks make you lose track), and the overall timing of what you are doing (or lack thereof) can make or break your grilling. You want everything to be done at the same time...can you do it? Can you master it? Can you?
10) More beer etc.--Be sure you have 3-5 more alcoholic beverages more than what you are allotting for yourself. This is just common sense. Warm weather, the smell of barbecue, family and friends, the beginning of summer, your friend that says "just one more." You get it.
Happy Memorial Day. God Bless America. Be safe.