Previously I've used Memphis dust as a rub, I've used the 3-2-1 method of cooking, and I've played a little with sauces. Ribs were pretty darn good.

Today I made some Memphis style ribs (no sauce), using a sugarless, spicy Texas-style rub (http://virtualweberbullet.com/rib2.html). I also made some Kansas City style ribs (using the "Best ribs in the Universe" recipe here - http://virtualweberbullet.com/best-ribs-in-the-universe-by-mike-scrutchfield.html), but just put 'em in at 225* for 3 hours, then opened all the vents for 2 1/2 hours (so the temp went up between 250* and 275*). No wrapping or anything.

Holy crap. These were MUCH better than ever before. Definitely would recommend both types to anyone.