I managed to talk Kel into letting me get two racks of pork ribs after my success slow cooking the chicken bits the other day. I used a basic rub based on garlic and smoked paprika powders with a little Cajun pepper and brown sugar. It caramelised really nicely. The only thing missing I think was a baste. In spite of not basting, the ribs were quite moist still and very tasty - with just a little warmth from the Cajun pepper. Same MacGuyver technique with foil over the grill and the adjacent burner on for a slow cook (2.5hrs).