El Jefe,
there are lots of different ways to do ribs, and they are all on this site. If you have a rib rack that would be very helpful for sure, but if not, you can always roll them and use a wooden skewer, hope I spelled that correctly. There is a rub that a lot of us really like using on this site and it's called Wild Willies rub. I don't have the ingredients in front of me but you can get them under recipes I believe, if not I am sure someone with more computer skills than I can steer you in the right direction. I would use the apple or the cherry wood but to each his own. You can figure these spares to take about 6-7 hours depending on your heat. Many of us like to cook low and slow, while others prefer to cook at higher temps. There are no wrong answers here. I typically will cook mine at 225* for the first 4.5 hours and then I foil them for 1.5-2.0 hours. If you are so inclined to use a BBQ sauce I would apply it after you have removed them from the foil and then back on until they firm up a little. Use a full charcoal ring, you can always reuse the one ones that don't get used. There are also lots of people that use apple juice to spritz their ribs during the cook, usually once an hour or so, but I am not sure if that is totally correct either as far as how often they do it.
Kevin is the man on this site, but others such as Larry W. Gary B. Larry R. and so many others are very knowledgeable on this subject and much more than myself, but seeing how nobody had responded with any ideas (out of respect to Kevin K) I thought I'd just throw some ideas at you. I hope this helped somewhat, and good luck to you on your cook, by the way, my boss lives in Snoqualmie. You may know him (JD R.)
