Thanks for the input guys. I cooked some baby backs over the weekend on my Weber using the indirect method and a couple of packs of soaked hickory chips wrapped in aluminum foil placed directly on coals. I cooked for about 3 1/2 hours and finished the ribs directly over the coals
and got some nice carmelization of the sauce (Jack Daniels).
Ribs tasted great just a little more pull from the bone than I would of liked. Will try adding an extra 30 minutes next time. Temps held steady between 225 and 250 despite outside temps of about 30 degrees.
When my new grill arrives I will try cooking direct and experiment with the rack heights and report back.
Experimenting is so much fun especially when you get to eat the results!