Tender, juicy ribs are no hill for a stepper, whether they be baby back or 
full grown front. "Baby backs" really aren't ribs, they come from too far 
astern on the carcass, but they have gotten big press and are tasty. Cook 
either back or spare ribs the same. The real secret is cooking at a 
temperature around 215*F. for 5-8 hours over good wood coals or charcoal.

Select your ribs, smaller being better, looking for more meat than bone and bright colored flesh. Trim fat and remove the membrane from the underside.

Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.

Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue sauce. Apply when the ribs are done and coals are cooler. 

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Low and Slow in the Klose with lots of  "Tasters".  Opening the lid as 
little as possible is better and when you do use a spray bottle with apple 
juice to baste.  Cook between 200°f and 250°f with 225°~235°f being the 
target.  Hotter temps (235°f) with ribs seem to keep them moister than 
cooler (200°f).  Temperature is at the cooking grate not the top of the 
dome or barrel in an offset where some manufacturers put thermometers.  
Up high tells you nothing about the temperature where the meat is. Wood 
smoke should not be visible or a thin blue trail.  Ribs are cooked bone 
down the whole time.  I move ribs around in my offset to get cooking every 
two hours in between leave the lid closed.  In a Weber Bullet you do not 
need to move them around leave the lid closed.  To increase capacity I use 
rib racks.  For the Bullet the Weber rack is OK, the best rack for a all pits 

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The secret of how to barbecue ribs until they are falling of the bone 
tender is foil.  Cook the ribs until they have a nice crust. Wrap in foil 
with a little apple juice and cook to 200f internal temp.  They will be 
cooked and falling apart tender.  If you want to sauce your ribs roll back 
the foil but leave it under the rack for support, sauce and put back with 
indirect heat for 15 minutes.

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Use a dry rub for no more than 2 hours before cooking
Cook Low & Slow or Indirect
Use the oven if your grill won't cook low and slow to finish after
getting a nice crust 	              
Marinate for flavor
Use a light coat of mustardunder the rub on Beef & Pork
Use a charcoal chimney 	
Sauce only for the last 15-30 minutes 	
Use an internal thermometer for food safety 	

Don't use Lighter Fluid
Don't use match light charcoal
Don't boil your meat (you are making stock and the flavor is in the water)
Don't put sauce on the meat Before Cooking
Don't guess if the meat is done, use a thermometer