I cook CS ribs quite often and place the ribs dirict from the package over medium- low direct heat on the barby and close the lid. I turn them from time to time to brown all 4 sides. When the inside is cooked, the outside is a little crispy. I have had many comments asking what I use on them. I dont tell them my secret, but the secret is to use beer.(drink a couple while you wait) I even had the chef from the Elks Club(2500 members) try to pry the secret out of me.
I boil my ribs first and then bake slowly. the amount of scum that comes off makes it worthwile for me. I also cut them into individual ribs and sauce them while they are lined up the pan and use a little apple cider to keep the drippings from burning. I cover for the first half then uncover.
Just be yourself! Everyone else is taken.