Beef ribs can be fatty too. It's not so much about the fat as the connective tissue, though. The collagen melts and the bonds between the muscle fibres dissolve and you get a very tender product, if cooked right.
If you cook them low and slow, over indirect heat on the grill (no more than 250-275F) for a few hours, basting them now and then with a thin sauce that isn't really high in sugar (so it doesn't burn after being on so long), any ribs you do should stay tender and juicy. Then if you like, you can finish them with a slather of barbecue sauce and a little blast of heat to set it.
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I use pork ribs and partially cook them in foil in the oven so that they don't have to spend too long on the grill becuase I don't like dry meat at all.
I like a good smokey spicy BBQ sauce but if you like a sweet one then don't put it on until the last few minutes on the grill and watch it closely so it doesn't burn.
You can also soak some oak or apple wood chips (if you can get them) in water and toss them on the hot coals for more smoke... it really gives a good flavour.
And it's bad manners not to lick the sauce off your fingers when you eat them.
pork or beef 
