Usually I cook over hickory coals. Today I cooked the ribs on my Weber kettle --indirect heat, with hickory chips for smoke. Actually the wifey cooked the noon meat in the kitchen. It has been our tradition for years to have smoked Boston butts, (sometimes a smoked turkey) and smoked beef brisket. This year we took a break. We had oven cooked ham, and a turkey breast. The ribs are for the evening meal and for my kids to enjoy in the afternoon as they desire. I love pulled pork over hickory wood. This is becoming a forgotten art in this area -- so many people are going to electric cookers -- can you say BLAH. (I have a 270 gallon ugly drum made into a old style pig cooker, and we love it!).