[gonefishin]

I also use the "no water" method for ribs. I usually put a liberal dry rub on the night before (which will include some brown sugar). If I feel like pulling the back silver skin off I will (other wise I score it in a cross pattern.

Then I'll bring a large Weber kettle up to 250-275 with all hardwoods (for indirect heat). I'll cook it here for 3-4 hours, mopping along the way with a apple cider, mustard, spices, vinegar and brown sugar.

After the ribs are good and started with the hardwood fuel, then it's time to wrap them in heavy aluminum foil. I'll cook them still at 250 for another 2-3 hours. After this time the ribs should be quite tender and juicy with a nice crust formed from the first 3-4 hours cooked/mopped on the grill. Now place the ribs (still wrapped in foil) into an extra large cooler. Here they can sit for 1-2 hours (or alot more while resting and keeping warm).

I usually serve mine with some homemade cornbread made on the grill in a cast iron skillet. For me...a bit of vinegar based cole slaw makes it complete. When you unwrap the the ribs...you may not even need sauce.

dan