can'tcook... sorry to post and run on and off here... I'm at home "kinda" working too, and have some people dropping in and out for interviews (?airre thing).
Anyway, I just re-read your last post.. about "boiling ribs in water".. I was gonna recommend, rather than making pork broth.. you consider some alternatives if you're in a "hurry".. the best of the evils would be to toss them in a pressure cooker, on a rack, with 1 cup of water.. and cook for 15 minutes @ 15lbs... they might still be a bit tough but should still be on the bone... but you won't have as much flavor loss as boiling them in water.
Another alternative, not as fast as the pressure cooker, is to bake them in the oven for? (HELP,, I know someone here has done this,, I don't know the temp or times).. then finish on the gas or charcoal grill, baste with whatever sauce you have, etc.
Many chinese/asian recipes call for steaming their ribs first,, they typically deep fry them after... (they do the same with chicken... steam about 10 minutes, then deep fry TWICE to make them crisp .. like twice deep fried french fries)... I don't know the times for steaming either... I'm sure there are some recipes on the net.. google Chinese ribs, etc...
The LAST thing I would do is boil them in water... but this is just IMHO.. cause if you taste the water after you've boiled them.. it makes a pretty good pork broth for a soup, etc... but I don't doubt your guests won't know... my guests had no clue how badly I was destroying my ribs back in the "ol days" when I used to boil mine.. but I then switched to a pressure cooker... and later got into true "Q".
HTC... you don't NEED a Weber WSM smoker... for years I smoked on a couple of Brinkman smokers... there was another model I used too... again, memory fades... but the thing about them is, they aren't as "air tight" as the WSM and require a lot more watching and monitoring of your fire... and the grill temp... etc... but you can do some excellent "Q" on them too.
Just get another six pack and have it cooling with you... 'cause you'll be sitting outside a lot more than if you were using a WSM.. the WSM is mostly "set it and forget it" ala that rotisserie commercial
I used a Polder probe thermometer like Alton Brown uses on his shows.. about $24.95 or less as I recall, stick the probe into a potato with the tip sticking out.. be careful the wire & probe doesn't touch anything over about 400 degrees or it will burn out... and you can check your temp. I now use one of those remote Maverick thermometers (measures two temps but I only monitor my grill temp usually) ,, good for up to 100 feet away IF you have a pretty good straight line... but 50 feet anyway.
If you're just starting out, I suggest Kingsford briquettes over lump 'cause lump burns hotter, faster, and will take more figuring out how to control.. but later I recommend using lump.
Read that BBQ FAQ I posted above in a prior thread too... take awhile but a TON of valuable info in there... feel free to PM me if you have any questions... perhaps you can benefit from my prior "screw ups"