[Rickysa]

Just me:

Italian dressing???....ugh

Overnight rub...no need (salt in rubs can pull moisture out)

rub vs. sauce? up to you, competitions like meat on the bone that pulls away with little force using a dry rub; neighbors like fall off the rib meat with a finger lickin' good sauce.

My advice (as mentioned above): 3-2-1 ribs

3 hrs (light salt/pepper -or- with your favorite rub) at 225 (or whatever you read) naked on grill

2 hrs wrapped in foil w/ a liquid bone side up so as not to tear the foil (apple juice my fave) at 250

1 hr back on the grill @225 in foil w/ sauce -or- just naked to form a nice crust

main thing is slow and low and have fun with it.

OHOHOH!!!! Forgot: be sure to pull the "silver skin" off the back of the ribs before you start!