Here's the blow-by-blow with pictures!
I trimmed and rubbed the ribs this AM at about 9:00, then wrapped with saran wrap and put them back in the fridge. At 2:30pm, I brought them out and rolled them as such:
I had set up Weber kettle (old style 22.5") for indirect grilling. Basically, I "made" my own charcoal rails out of firebrick (can't get enough of these guys when it comes to outdoor cooking!), filled the rails with lump charcoal and some apple wood chunks, and placed a water pan/drip pan on the food side. I lit about 1/2 a chimney of lump, and when it was ashed over, dumped it on top of the unlit charcoal. The rolled ribs went on the food side, the vent under the coals was opened, and the lid vent was oriented over the ribs. The setup kinda looked like this:
I was able to keep temps at the grate level between 225dF and 250dF for the 3.5 hours of the cook:
After two hours, I flipped the rib rolls, added a little water to the pan (didn't need much), and hit the ribs with a mop of vinegar, oil, and homebrewed wheat porter (mmm). The charcoal had only burned down about a third:
After another hour and fourty-five minutes, I unrolled the ribs, and sauced them with Sweet Baby Ray's:
Let them rest for 10 minutes, cut 'em up, and consumed rapidly with cole slaw, baked taters, and cornbread:
The ribs were a touch dry, because I really think I need a water pan above the charcoal, and I need to practice my temp control a bit. Next time, I don't think I'll roll them, either, because some parts were done much more than I would have liked... par for the course, probably. They were nice and smoky, a little sweet and a little hot, and tender though certainly not fall-off-the-bone-disintegrate-when-ya-look-at-'em tender. From what I understand, that's a good thing.
Sorry for the long post, but I thought that some might be interested in the results of this experiment. Thanks for the advice to those who passed it along!