Ribs.

Foiled, unfoiled, flat, racked, direct, indirect, sauced or dry. All work. My preference, trimmed spares, coated with oil, then rub. Flat over a drip pan, dome 250 +/- 10 for about 6 hours, or until they pass the bend test. Serve w. warmed sauce on the side.

The primary problem is under cooking, Altho' edible, both loin backs and spares will seem dry and chewy. They may seem overdone, but unless there is actual charred meat, the ribs are undercooked.

Agree with the undercooking and that there are many (good) ways to cook ribs.  There's a whole contingent that are of the opinion that there should be a little 'chew' or 'pull' from the bone, where others are die hard 'fall off the bone' cooks.  Neither is wrong, like the different cooking methods above, you just need to get a few racks of ribs and try some different methods and see what you like best, but don't get overwhelmed!  Pick one and take it the whole way thru. If you think somethings missing, try another method.  Personally, I love baby backs, I remove the silver skin, rub with a simple homemade rub, and then do a 3-1-1.  3 hours in cherrywood or pecan smoke, 1 hour foiled with a squirt of my basting liquid (equal parts Sweet Baby Rays, Franks Red Hot, and Apple Cider Vinegar), and finally 1 hour out of the foil and basted 2-4 times with the same liquid.  I smoke at 250* dome temp, and will sometimes open the vents the last 15-30 minutes to get a nice finish on the ribs.  I check the ribs for doneness by looking at how far the meat has pulled back and exposed the bones, along with a little twist of the bone to see if it releases.  Good Luck!