re: Going to try pork ribs on the grill today for the first time

I smoke single racks on my weber kettle frequently. Just doesn't make sense to fire up the big smoker for that small of an amount.

As Pearls said, create direct and indirect heat zones on your grill. Try to hold the grill temp steady around 250. Start your rack off on the indirect side. Use wood chunks or chips if you got em, but only for the first part of the cook. I don't think you need more than 15 minutes of smoke for ribs. A rack can take anywhere from 4-6 hours if you're going straight smoke. To speed things up, you can wrap in foil after a couple hours, then unwrap and grill over the direct side basting with sauce to get a nice, glazed finish. I always judge doneness by the meat pulling from the ends of the ribs. You can always cut off the end rib for a test too...cook's prerogative.