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.