I've smoked ribs similarly to the notes for pulled pork (Barbecue). However, I've also tried some alternate methods as well:
Oven / Grill method - start with a combination dry rub for 1/2 day, slow oven roast at 225 for 3.5 hours, and finish on the gas grill to get a char. Efficient - not as good as smoked! But efficient!
Alton Brown - Good Eats has an interesting recipe for a rub and braising sauce to use in the oven. I've used the oven method at 225 degrees for 3.5 hours (no braising liquid - just the dry rub applied 1/2 day ahead). His dry rub recipe deserves consideration!
Smoke on the grill / Oven / Grill method -
1/2 day dry rub to get started
infuse some smoke flavor on the grill with heat under a smoking packet, i.e. foil, and the ribs with NO heat under. Smoking pellets work great for this method! Allow 1/2 hour of good smoking - then wrap in aluminum foil and (check the bottom of this page for a BBQr's Delight video demo filmed at the Wilson County Fair in Aug 2008, I was there but didn't see this filming!).
lesson learned about smoking on a gas grill - I've used aluminum foil pouches with wood pellets and placed them close to the fire.
But recently (end of 2008), I purchased 2 cast iron covered smoker pots (from BBQr's Delight). I was working hard to put them on top of my Weber flavorizer bars (under the cooking grate). Easier is to leave the back burner on high and put the cast iron smoker pot on top of the grate. Worked like a charm and I didn't have to mess with getting under the grate.
slow roast in the oven at 225 for about 3 hours (leave the ribs in the foil)
finish on the grill to get a little char on the ribs
The end result = moist, tender, and falling off the bone!
