I've got 5 lb of boneless country style pork ribs, and I'm set to grill.

Do you cook these hot and fast, 325F+ for 2 hours indirect, or slow 250F for
longer.
What do you use for rub?
Do you start hot to brown and go low and slow after?

If you want to see something pretty ridiculous to point where it's humerous
look at the BBQ Pit Boys Old Time.
http://www.youtube.com/watch?v=rt_yLN57E8Y
They basically boil the ribs in barbecue sauce and beer in an aluminum pan
on the Weber charcoal grill. Whatever happened to the oven indoors if you're
going to do this like this.

Thanks for any thoughts.

Kent