any suggestions? Rub, boil in apple juice, marinate, or just through em' on.
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I did seven racks this weekend and got rave reviews. Rubbed 'em with mustard, then put my rub on which consisted of brown sugar, paprika, Old Bay, garlic, salt and pepper. Spitzed them with apple juice at the four hour mark and cooked them another two hours. Nice crusty and plenty moist.
smokin_jbird -- Please, for the sake of all concerned, don't mention "boiling" ribs. 
You are liable to throw our Guru of Smoke into an irreversable state of shock and dismay. 
The taste and aroma of cooked meat is in the fat and blood. Boiling meat may tenderize it but it also removes everything that gives it the much desired flavors we all enjoy. You may see Ron Popiel (sp) boiling ribs before he throws them into his rotiserie (sp) but all the flavoring is gone. Then he somthers them in sauce and calls it BBQ.
Anyway, "NO" you don't want to boil your ribs in AJ or anything else.
You are liable to throw our Guru of Smoke into an irreversable state of shock and dismay. The taste and aroma of cooked meat is in the fat and blood. Boiling meat may tenderize it but it also removes everything that gives it the much desired flavors we all enjoy. You may see Ron Popiel (sp) boiling ribs before he throws them into his rotiserie (sp) but all the flavoring is gone. Then he somthers them in sauce and calls it BBQ.
Anyway, "NO" you don't want to boil your ribs in AJ or anything else.
Ditto what Wheelz sez - boil eggs, boil some veggies, boil potatoes but I suggest you never, ever mention boiling ribs on this forum!!! 