This is a pretty good description of how to smoke on a grill. Normally though, I put briquettes on either side of the kettle, a pan underneath, and put the ribs in the center. It promotes even circulation. Not to mention, I leave the vents open to promote the coals to cool down quicker, prompting me to add more chips and tend to the grill a bit more…
Yeah, and drink like 5000 beers while you do it. Oh, and as for sauce - make your own, people. I’d contend that my ribs are so good, they don’t need sauce. Although, the last batch I banged out were a bit too spicy (even for my tastes).
And buy good pork if you can (grass fed, organic and local) - it keeps its moisture better, and gives a cleaner flavor for your rub to work from…
