No, no, no. First you beer-steam them at 250 for two or three hours. Then you put them on the top rack and get a bed of moist hickory wood steaming on your coals in the smoker box. When those die down, get the coal in the charcoal side going, then close the lid when the flames taper off. Brush and flip every few minutes with a good Kansas City style BBQ sauce, until that bark around the edges caramelizes and gets crispy. The meat is literally fall-off-the-bone tender.
Beer steaming is a must! Marinate in sauce overnight and slow roast. Now I’m hungry!