Here's a method for any style of pork ribs on the grill: 3 hours @ 250f (bone side down, with the cover down), one hour in aluminum foil with about a cup of beer (cover down), one hour (though it can sometimes be done by now) covered in and/or basted with sauce (again, cover down). My favorite way is to use a sweet dry rub (turbinado sugar and spices) together with a vinegar-based barbecue sauce. Works for beef ribs, too. The ribs are done when you can bend them to the side and they break away.
