We currently have two racks in the deep freeze. I start by putting them in a large foil pan, on top of a wire cooling rack. Then I add a can or two of beer, clip an inverted foil pan on top, then steam them in the oven at 300 for two or three hours, until the meat begins to pull back from the rib tips. Then, I put them on the grill with a box of damp hickory chips, and slow-smoke them for another hour or so. I finish them by bumping up the heat, and basting them with Jack Daniels Old No. 7 original BBQ sauce, until they just start to get a nice, crisp bark on the outside, and those rib tips are really poking out of the ends. Mmmmmm-mmmmm. That meat is so sweet, tender, and smoky, it just falls off the bone.
Remind me later to tell you about our signature Three-Beast meatloaf, farmhouse chili, and a crock-pot spaghetti sauce that's so good, the leftovers are re-purposed for deep-dish, five cheese lasagna. 
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WOWZER and TRIPLE-YUM! Please come down here and cook for us, Viking, or at least mail me your recipes. :-)