I think the trick is to sear the cuts first, making sure the outer layers are cooked, and then moving the meat to a higher rack on the grill, if possible. This will cook the inside at a lower temperature (for a longer period of time, of course; don't be in a hurry!!), while the already-cooked outer-layer will help keep the inside juicy.
And of course, a good seasoning on those outer layers is essential
TG