Hopefully Uncle Bob & Jim will chime in on this.
So after all the great tips I received, I decided to give it another go. My Chargriller now has the side mount firebox. I used lump charchoal in a chimney starter. After it was burning pretty good, I used fist sized chunks of red oak that I cut from my firewood stack. I opened up the rack that I was waiting all week to cook and........THEY WERE BAD! I couldn't believe it, they smelled like rotten eggs. Uncle Bob, you're lucky you didn't come over, I would have sent your butt to the store.
Now the grill is hot and no ribs! I ran out to the supermarket, got another rack and some short ribs.
Back at the pad: I made a rub for the pork and just S & P and a little olive oil for the short ribs. For the mop I used brown sugar, equal parts water and cider vinegar. I also removed the membrane from the underside of the rack (first time doing that).
So the meat smoked for 5 hrs, the shorts were really done in 3 1/2 - 4 hrs. I didn't know they could taste so good and tender. That side firebox also doubles as a leg warmer! Picture this: Dog on one side, cocktail on the other, a bag of wood chunk on the floor, and me sitting in my chair with the firebox about a foot in front of me for 5 hrs.
Thanks to the tips, I definately will not use mesquite like I did the first time. I did find, however, that the end part of the spares were a touch dry. Could this be from removing the membrane? Also, are you supposed to flip the rack or no? They cooked at 200-225.
A couple more questions: Spray vs. brushing the mop on? Lump charchoal vs. wood chunk vs. Kingsford briquetts?