Want to make country pork ribs and beef short ribs for a bbq. However, whenever I have made these indoors they have been slow cooked for a long period of time and they come out tender. All the recipes I have been checking for the grill ( I have a gas grill) cookings times are pretty short. I don't see how they would be tender that way. Need some counsel on assuring tenderness for the outdoor grill. Confused.