All of my previous rib cooking experience comes from the Weber kettle. My WSM isn't due for a week or so.
I've done both Baby Back and St. Lois Style ribs. The wife and I like the St. Louis style better. That may change once we get the WSM though.
My first rib cooking on the kettle was done with the racks side by side or stacked on top of each other in the center. I used Kingsford Briquettes and soaked smoke chips. I didn't pay much attention to temperature and the bottom vents were often left wide open. The ribs worked out well usually this way.
We moved to Houston in December and my attention turned to real smokers. From this site, I learned about temperature control. I've done two batches of St. Louis style ribs (both just one solo rack) by keeping the temps in the 250-275 range. Kingsford Classic Briquettes were used with smoking wood chunks about the size of a baseball. Both times, they were fantastic, better than ever cooked.
Summary:
Weber Kettle Grill
Kingsford Clasic Briquettes
Wood chunks
250-275 degrees for about 4 hours
St. Louis Style with membrane removed
dry rub (Bone Suckin' Rib Rub)
rub allowed to marinate for 4 hors or so. Ribs pulled out of fridge before grill started.
Marinade with vinegar based sauce when wood of charcoal added. No turning or foiling.
It's a constant work in progress, so your experiences/technique may differ.