Slow-cooking some cheaper cuts of meat, like ribs or butt roast, keeps them tender. Rub lots of tasty spices onto the meat. Put it into a baking dish and cover it tightly. Then cook it at low heat for several hours. The meat will be falling-off-the-bone tender. Add your favorite sauce and fire it up on the grill to seal the sauce.
Braise meats like short ribs and brisket in liquid loaded with herbs, spices, garlic, and onion. Keep them in the liquid until ready to serve so they stay tender.