Yes. definitley remove the silverskin for direct grilling as it curls the ribs up when cooked directly.
Trim any extraneous fat as you'll have an inferno. Watch them closely for flareups and have a spray bottle of water handy to douse them. A small super soaker squirt gun is also good for this as you can direct a steady uninterupted stream of water on the fire :suprise:
Do no use any sugar of any type or any tomato on the ribs until just the last few mintues of cooking. Sugars and tomato/tomato products can't take that much heat without burning.
So the rub, if any, shouldn't have sugar, and don't use BBQ sauce until the very end. But salt and pepper, herbs, mustard, oil and such can all have their impact without fear.
Steve Raichlen recently published a book on ribs that includes a number of direct grilled ribs recipes. http://search.barnesandnoble.com/boo...61142118&itm=1
The buffalo ribs with gorgonzola dipping sauce stood out in my mind for one of his direct grilled creations.