Oil your grids and prepare for direct cooking. Heat the grill to medium-high, about 400°F.
Slice the tenderloins in half or thirds lengthwise, making 2 to 3 “ribs” that are at least 1 in. thick out of each tenderloin.
In a small dish combine the garlic, brown sugar and Bone Dust. Sprinkle the sliced loins with the mixture and then partially slice through the meat every inch or so to create the “ribs”
Toss the “ribs” onto the grill and let them cook until both sides are no longer pink. Then baste with sauce very liberally until they are cooked through.
Serve your "ribs" immediately with extra sauce and a fantastic salad, like spring field greens with a sweet vinaigrette.