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The last time I made Korean BBQ Beef (Bulgogi) I did the Coca Cola thing, so I can attest to that.
I've got a burger recipe where you crumble 4 oz of blue cheese in 3 lbs of hamburger, along with Worcestershire sauce, pepper, and salt. It makes it super moist and doesn't have a strong blue cheese taste.
If you have access to a smoker and want to make ribs the 3-2-1 method works pretty well. The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and your favorite hardwood such as hickory, mesquite, apple, pecan, etc.
After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them off splash on some apple juice for good measure and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and do it's magic.
The ribs cook in the smoker wrapped for 2 hours undisturbed.
After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour. You can add a glaze or sauce at this point if you wish.
I've improvised with a propane grill before I had a smoker. I just put the ribs on the top rock, added a pan of water on the main cooking rack and put the wood chips in aluminum foil over the burners. Just need low heat, at least 170 degrees and not more than 230 degrees. I try to keep them around 225.
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