Tried the hot and fast as described above and I gotta say that it worked beautifully. Loaded a full chimney of lit kingsford in the SnS and left the vents wide open, tossed the ribs on indirect, after an hour I foiled and added apple juice and apple cider vinegar for another hour and fifteen minutes, then removed from foil and sauced and cooked another fifteen minutes. They were tender, moist. I actually like them better this way than the 3-2-1 method I have been doing. They held together better but were really tender. I could pull the bones right out of the meat.
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