Myself and TLD have just had ribs for tea. Not my usual ones (which get cooked, low and slow, in my own recipe BBQ sauce, then finished on the grill), these were smoked for two hours over beech, then cooked for another two hours, in the oven(due to me being unable to hold the temperature in the smoker because of rain and wind). After the oven cook they were sauced then finished on the grill.
I think I might smoke them for a shorter time, next time, but other than that they were gorgeous!