Well I have side ribs, it's all I have atm. I'm not mopping at all. SO perhaps lose the 1 portion of it? Also, I'm doing the ribs alot with two beercan chickens, so I'm trying to run the temp at atleast 250F. So thats why I figure the ribs wouldn't take long at all. I relize that it's going to be tricky but i'm trying to pull it off. I'm looking at 4-5, my time frame doesn't really allow for much logner cooking time than that.
The key to nice tender ribs is low and slow. Another method would be to leave in your oven warmer overnight (at about 150 degrees), and finish on the grill. Also, my neighbor will preheat his oven to 350 degrees, put the ribs in, turn off the stove, and go to bed. And lastly, if you have to, (I can't believe I'm saying this!) you could parboil them for about 30-45 minutes with vinegar and salt in the water, then finish on the grill. No matter what, you have to break down the connective tissue to get tender ribs. Give it a try, and let us know what you think.
Another trick that I use on occasion is that when I have the time, I will cook ribs about 3/4 of the way done, then remove and freeze. Then when I'm hungry for ribs, I'll defrost them and place them on the grill for about an hour wrapped, then sauce and finish over high heat. Almost as good as fresh smoked, but done in about 55 minutes. Sometimes you just have to get creative.