When grilling larger steak cuts of beef, pork and lamb try to allow them to come to room temperature prior to grilling.
Check the internal temperature before cooking so you know what you have to do to bring it up to the desired level of 'done' while only searing the surface and not over cooking.
Small cuts of beef, pork and lamb on the grill can be grilled right from the cooler or fridge, seared on the surface sides and then pulled to finish off of direct heat. That way they don't over cook and dry out.
Large cuts of meat in the form of roasts should be cooked low and slow to start and, depending upon the cut and amount of fat in it, can be seared at the end to crisp up the surface.
When preparing ribs, remove membrane from the under side of the ribs if the butcher didn't do it. It's OK to use a pair of pliers and a paper towel to hold onto the ribs. If it's too much work, don't worry - it'll cook off, but when you remove it the rub and smoke will adhere and penetrate the meat better.
For pork - Medium Rare is approximately 150°F, Medium is 160°F.