When grilling pork ribs, have you ever pondered the optimal duration required to achieve that perfect balance of tenderness and flavor? Is there a universal standard, or do various factors such as the type of grill, the thickness of the ribs, and even the ambient temperature play significant roles in determining the precise cooking time? Could it be that low and slow is the secret to unlocking the full potential of delectable meat, or might higher heat yield satisfying results in a shorter timeframe? Not to mention, how does one ensure that the ribs are thoroughly cooked yet not overly charred or dried out? Should marinade or rubs be considered, and what influence do they exert on both the cooking duration and the smoky essence? As you contemplate the myriad variables involved, what strategies could you employ to ascertain the ideal cook time for your specific grilling scenario, ensuring succulent, mouthwatering ribs that will delight your guests? Can you visualize the final tantalizing result?