Good afternoon Jeff:
As an 'old griller' I read the dallasbbq script with some interest. This guy is probably 'right-on' with his method because first he is describing the use of a grill vs. a smoker and secondly to attain a high moisture content what he is actually doing is paramount to boiling the ribs (as I used to do before I grilled). Jim, however, is totally correct when it comes to smoking ribs. If you are patient enough and if performed correctly, hardly anything beats the overall product delivered from a long, slow WSM smoke. By overall product I mean not just a supple, manually flavored product but an unmistakably moist and succulent, true bbq'ed flavored product. After I finally spent the time following the professional advice given at this site, I consistently impressed my friends and family time and time again with one of our favorite culinary delights, ribs! This guy's product sounds and probably tastes really good but why go to all the work when the WSM will dutifully do most of it for you only requiring patience from you and giving you back more time for good beer and fun! Here's hoping you'll enjoy your WSM as much as I do!
?.John