Use a dry rub on the ribs and let sit overnight.
Then, I cook and smoke pork ribs for about 3 hours at 200F to 250 F with indirect heat and then wrap the ribs in heavy duty foil and bake another 2 or 3 hours at 200F.

I like using hickory chips to smoke the ribs. I've read online from various sources that the full flavor from smoking is developed within the first 3 hours any more smoking after that is just a waste… hence my 3 hours of smoke and 2 to 3 hours in the oven. The 3 hour smoke rule may be someone's guess, but it's worked for me.

I don't use sauce since the dry rub and the smoke provides a lot of flavor. The slow cooking and wrapped in foil help the ribs retain a lot of moisture too.

Please… Please… Please… DO NOT boil the ribs ahead of time. You're boiling out the flavor and making stock. You want to keep as much flavor as possible in the ribs.