I have done ribs in so many different ways...par-boiling, foil wrapped in the oven, Brinkman, Weber, and now Bradley. There are so many ways of doing them, and like I said once previously: Getting good ribs is a journey... many different ways of achieving excellent results. I think one can only learn from the past, but stay open to try something new. My last ones were smoked one heck of a long time in the Bradley at about 205°F. Toward the end, I wrapped them in foil after covering with some sauce and finished them in the oven...I was hungry.
There was still some benefits of the long slow cook, as the patience did pay off. I just didn't finish the cook in the BS, but they were in for about 14-15 hrs( did about 12lbs of BB ribs). No matter what I tried, just couldn't get the temp up. Since then, have not had that temp problem...really don't know why it took so long. The ribs were all hung in the smoker on S-hooks, so at least no shelves to clean up(Hoo-Ray).
Feel free to expirement, and if you get it right, why argue with success! Just keep doing it that way. I love my BS, but I still use my grill too! Just do what is right for you!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>