I do mine on the top rack of the BBQ for about 3 hours on 200-250. Usually a dry rub of brown sugar, paprika, cyan, pepper and whatever else seems good. On the bottom rack I put one of those aluminum BBQ trays to catch the drippings, I also usually put a beer, a couple cups of water, some Worcester and other seasonings. My theory is the liquid evaporates out of the tray and helps keep the ribs moist, it might not do anything but if nothing else it keeps the drippings off the burners.
After 3 hours I move them to the bottom rack and brush with sauce every few minutes for about 20 minutes. This crisps up the outside just a little and gets the sauce nice and sticky.
I tried saucing them on the top rack every 10 minutes for the last hour once and while they were still good, that much sauce over that amount of time leaves them with a molasses like glaze that was just too sticky.
I have done this once in the oven using the top and bottom racks just like the BBQ and the same temperature. After 3 hours finishing them on the BBQ and brushing with sauce. They were good but I still prefer the straight BBQ cook.
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