My guests prefer ribs with meat falling from the bone. Just smoked baby backs (1/2 wet, 1/2 dry recipes from How To Grill). They looked great, tasted great, but it was impossible to clean the bone. I smoked them 3 hours at 220F, then wrapped them in foil, and cooked them another hour.
I cooked on Brinkmann Smoke&Pit Professional which I have "tuned" with a steel plate b/w the firebox and cooking chamber. The max temp is 220F with a full chimney starter load of charcoal. I also had a pan of hot H2O+apple juice in the chamber.
As a purist, I hate to precook in the oven or boil them. However, it is no fun serving tough ribs. Any thoughts, advice, or ruminations would be appreciated. Thanx.