Badass grill brother skeeter,I use briquets [kingsford]to get the fire started in my grill that has the fire box seperate on the front.Then I add lump coal or chunks of hickory or mesquite and try to keep 200 deg. about a handful of fire.Then I add the ribs wich has the silver skin removed.I can 3 slabs on the bottom and 2 on top tray.Flipping the ribs every 30 min..Starting with the thickest end bone side down.I let the wood and lump flavor the meat [till the last 1/2 hr. the the sauce.I cook them till you can bend them easy.Could be 3 or 4hrs depending on the amount of meat.I NEVER use fuid to start fire,I use a small propane torch.And I only could over briqutes after they are gray.I also use a digital thermometer for everything[cept fish]A lot of time the meat might look like its not done but its at temp. and and more heat and the meat just becomes dry.And a timer so you call hang out with the people and mine your cooking at the same time. ;)