Believe it or not, with all the BBQ'ing I've done, I've never cooked ribs. Heck for all intents and purposes, I've never eaten ribs. Something to do with a chilhood hangup on eating sloppy food with my fingers.
Well since my smoker is quickly coming up on a year old, and I've got pulled pork, pork tenderloins, spatchcocked chicken and burgers, beans and even meatloaf down pat and my brisket is pretty fair, I figured it was time. No self-respecting pit master can look at his reflection in his shiny cooker lid for too long if he/she hasn't worked on perfecting ribs.
I did a variation of the standard 3-1-1 method that worked out to be more like 3-1.5-1, (Thanks again to Gowan of the GrillDome Forum and a BBQ competition near you)where the ribs are cooked indirect at a grill temperature of 235 degrees. After three hours I wrapped them in foil and in lieu of cider or apple jucie which I did not have, I poured a little of my wife's beloved Diet Coke in the foil (and the drip pan). After an hour and a half in foil, I put the ribs back on unwrapped for another hour to firm up.
I did these ribs "dry" using Cookshack's Rib Rub, only putting sauce on at the table. I rubbed them down last night and put them in the fridge. Fired up the gril this morning and had the ribs on by 10:15. I used a Weber Rib Rack similar to the one pictured, so I could fit four racks at one time. They came off just before 4:00.
Not perfected by a longshot, but not bad either. Especially for a first time. My two boys, even ate them!