The best is always going to be a smoker. Treager pellet smokers seem to be the current state of the art for back yard chefs.
You can make reasonable ribs if you slow cook them, sealed up in foil at around 275f (135) for about 3-4 hours then "smoke" them on a closed up grill with a bunch of hickory chips in there for about a half hour but you want low heat and a lot of smoke.
