Do a google for "Naked Whiz," "WessB," and/or "Playing with Smoke and Fire." Among Egger's with sites, those are among the most extensive, and have lots of instructions, complete with pictures.

My quick answer. I do 'em on a raised grill, with just some folded HD aluminum underneath for a drip pan. Get the dome to 250 +/- a few degrees. Usually I use a rack so I can cook more. If I'm doing them "old school," I check to see how much bone has pulled back after 3 hours. If its more than 1/8", I start basting/mopping/spritzing every 30 minutes. After 2 or 3 hours, as they get floppy, and I can easily pull shreds off the end, I spritz 'em, dust a little more rub on 'em, and raise the heat a bit. I've come to prefer ribs dry, so 15 minutes later, remove, and serve with some warmed sauce on the side.