Not that I can afford them very often, but I love some good moist, smoked BBQ ribs. Here's how I do mine.....I try to get Tyson baby backs, but spares are very good, also. Coat ribs all over with Corky's rub. Put them in oven bags, and tie the bag up. Cook in oven at 250º - 275º for 2 hrs. Carfully take the ribs out of the bag, and collect that good fat juice. Smoke them for 1 to 2 hours on a smoker or charcoal grill (indirect heat) with hickory in the fire. I baste them every 20 minutes or so with the fat juice just to help keep them from drying out. Mix the rest of the fat juice with BBQ sauce, and mop'em down good after they're away from the fire.
I used to boil the ribs first, but started using the oven bags a few years ago. The bags keeps the moisture and flavor in, and the meat will fall off the bone trying to move them around with tongs. Also, the juice doesn't get lost, and makes the sauce awesome. Here's some pics....
