Everyone here is right about the moist then dry cooking method. My avatar is me cooking four racks of ribs on my own "rib tree". I steamed them some first over a beer (yeah baby) and then cooked them over a pit of coals I dug into the ground and used an inverted tomato tower with hooks I put on it.
They came out great. The ribs acted like a "tent" to capture all the smoke in there as they cooked. I threw in some soaked hickory chips while the cooked as well...
It was a fun and unique way to cook the ribs, though I have to say that flipping them was a chore.
