I have great luck doing my ribs at 365 in a rack. They come out caramelized with some chew and they are in no way tough. I set up a diffuser and a water pan.
I just watched throw down last night and that is the way Ed Mitchel did his also---"hot and fast"
Steven Raichlen lists two ways for ribs 325-350 for 1 1/2 hours or 225 to 250 for 4 to six hours. Steven lists six methods that all can produce great results---direct grilling---modified direct---indirect---smoke roasting--smoking---spit roasting.
I have also done ribs on the Rotisserie with great results.
This links to a great recipe.viewtopic.php?f=25&t=892
I need to up date this, I did a cook hot and fast the other night that ended up with a huge fat layer next to the bone that I had to eat the meat off of. Not good eats.
I always buy the spare ribs and trim then to a St Louis cut. I put the trimmings around the rib racks.
I usually do hot and fast and I have never had tough ribs. I think that is what you get when you over cook them or burn the surface,
I used to have a technique that i called disaster ribs. I cooked them direct on the gas grill and moved them to the warming rack after it all turned into a blaze. The ribs came out brown and in some places lightly black but never burned because the flames never got up to the warming rack. They tasted great and they were never tough.
The thing is if there is a big layer of fat then this method is not a good method. This is the first time that this has happened to me in probably 20 sessions.