I did these on my Weber Performer with Kingsford Charcoal and some Apple Chips. They were on for about 3 hours total and were racked down the middle with coals on the sides. Starting temp was between 225 and 275 for the first two hours. Then I added fresh coals opened the vents, stoked the coals and finished them at about 325. I took them off and into the pan and covered with foil for about another 45 minutes. I then cut them and served them with some of Jeff's Sauce on the side.
They were 3 full untrimmed racks that I finished the butchering myself to get the St. Louis style and Rib tips from. I paid $1.99 a lb. Rib Tips are down the middle.
They were delicious with and without the sauce.