Brad: very interesting, indeed. The end result looks just as good as any Q I've ever seen, and that's something I'll definitely need to try one of these days.
On a side note (but still somewhat related to the topic of cooking ribs differently), the last time I was visiting my Mom in Idaho, she had purchased three baby back rib racks from Costco and wanted me to cook them...without a grill of any kind. She had gifted her small Weber gasser to my sister, and because I flew in from out of town, there was no grill option. All she had was her oven and a slow cooker (shudder). I opted for the oven, rubbing them down with a good, hearty rub, then cooked low and slow at 250° F over a hot water pan with NO smoke [and NO added Liquid Smoke] for four hours, checking and mopping them with an apple cider vinegar/rub mop about every hour. Her entire house began to smell so delightful, and when they were done and as we dug into them, I became convinced that while smoke flavoring is the absolute best, when that's not available, the low/slow oven method can delivery surprisingly good results.
Cheers!
Barret
