I'm happy to say that my second attempt at ribs was much, much better! Overall I didn't change much other than extending the amount of time on the grill. It was nearly a 3.5/2/.5 mix. They ribs stayed on the bone as I cut them apart, but not by much. It didn't take any effort to pull the meat off of the bone while eating. The flavor was good, nice smoke penetration, and they had good moisture content.
Now that I have a successful rib cook under my belt, what would you all recommend for me next?
Brent