Don't you just love that grill? I have the same thing. I haven't used that quantity of charcoal to smoke with. I just burn logs of wood, usually Oak, with some hickory and/or pecan. Of course, I only get 45 - 60 minutes before the temp starts dying and I have to refuel.
I never coat my meat with sauce like you did your ribs. I always serve the sauce on the side. That's just me. I've always felt that the sauce is a condiment, and the meat should be the star.
I put drip pans under the meat, in the fire-grate in the cooking chamber. In fact, I've filled the one on the right side with water as well. This gives me the entire cooking area to cook with, including the upper rack, although I find I have to rotate items around about half-way through cooking.
I usually smoke pork butts that weigh 10 - 11 lbs, and I do two at once, since my family is addicted to the stuff. I smoke them for about 5 hours, then wrap in plastic, then in foil, and into the oven at 250 degrees F for another 4 hours. Perfectly done, pull-able pork. I usually end up with a smoke ring about half and inch deep into the pork. Ribs have no smoke ring, as the ribs aren't thick enough to show grey, cooked, pork in contrast with the pink smoke ring. The entire rack IS the smoke ring.
KE, I'm thinking about possibly getting the rotisserie attachment for my grill, brining a turkey, and smoking it in my grill without any of the grates. I could git a good-sized turkey, maybe two, into that thing. However, I would have to rotate the turkeys left-for-right at least once, to even out the cooking, and I'm not sure how easy that would be with the rotisserie.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!