First, I got the charcoal going with the goal of getting the grill to 250 degrees. I overshot (it got up over 450) and had to wait for it to cool down.
While the coals burned, I seared the ribs in some oil, meat side down for just a few minutes. Then I added a little bit of seasoning (Lawry's mesquite, I think).
After an hour and a half, the coals were down to 350 and I couldn't wait any more. I pushed all the coals toward the outer edge of the grill so that the ribs would cook by indirect heat. I put the ribs, bone-side down, in the middle of the grill and let them cook for an hour and a half.
After that, they were ready to eat. We had a few bottles of barbecue sauce. The one we liked best is one made with habaneros (although it's not very spicy) that I bought in Austin called Salt Lick.
