Sounds good Winchester. I'll have to try that when it's too cold outside.
We do it the hard way around here. Slow cooked on a open smoker over hickory coals for 4 to 5hrs. turning the meat every 30 minutes and basting with vinegar/butter based sauce. When done the meat is dry to the touch, yet juicy, tender, and easily pulls off the bone..... if you can imagine that! This cooking technique inspired by John "Big Daddy" Bishop of Dreamland BBQ, home of the worlds finest ribs. Just ask em.
Follow the below link to read about this legendary BBQ man. Over many visits to his restaurant and watching him and his assistants, he taught me how to cook ribs. Too bad he didn't know it.
http://www.dreamlandbbq.com/default.aspx?id=5