Although many people use the terms interchangeably, barbecuing usually refers to slow cooking over indirect heat or hot smoke, while grilling is a fast process over high heat (either from hot coals of charcoal or a propane gas grill).
Using indirect heat (barbecuing) works well for larger cuts of pork like shoulder roast, or pork loins, while direct grilling is best for pork chops and finishing ribs.
Cooking times can vary when using the BBQ depending on the temperature of the outside air and the wind conditions – use a meat thermometer to know when the meat is done.
Thank you to “Put Pork on Your Fork” for all the information.
Here’s some more great information about grilling ribs! http://www.fix.com/blog/guide-to-grilling-ribs/