Ribologists: Help me make the best ribs of my life tonight

I've got a Vision Kamado.

I don't have a good platesetter setup. But, I think I can get better results than I've had before if I hang a pizza tray covered in foil from the bottom rack on hooks, with not much room around the edges.

I've tried ribs a few times now, and they tend to get overdone, hard and crunchy especially on the tips. To be honest I like my ribs overdone (fall off bone or whatever) if I had to guess, but I don't know I've tried something that was really competition quality, so I'm probably just speaking out of my ass on that. But I definitely love when they're juicy and meaty and not hard.

I have an ET732, just got it. Any tips on where I should place it? What pit temp should it say for ribs?

My last cooks I've just applied rub, put them flat on the grill, tried to follow temperature advice from here, no foil, etc. Applied barbecue sauce during the last half hour 2-3 times.

So I'm thinking my problems have been: Not having a good enough heat diffuser. I'd just put a pizza pan covered in foil on the bottom rack sometimes. I think too much room around the edges (maybe 2 inches difference between pan size and the wall of the kamado). Maybe the temperatures weren't accurate as well from the built in thermometer, so the 732's pit probe should help with that.

I have a bunch of side ribs from Costco ready to go. The two rubs I have are "Butt Rub" and Yard Bird. I also have all the stuff I'd need to make my own...

Show me the way champs. :boxing:

Alright I'm doing something like this tonight. I don't have squirtable butter, but I'll go with regular butter, honey and brown sugar like I've seen them do on BBQ Pitmasters and as Smokeass says above. Using some applewood. I put the wood on in the beginning, is that okay? I put it to the side of the bowl, and lit the centre of the coals only. I'm going to try and not run up my temps this time on ignition as I sometimes lazily do. Just get to 275 and try and hold it.

Alright rub applied (one set yardbird, the other set bad byron's butt rub), they're on the grill. I did the rolled up trick I saw the other day since I didn't have enough room for 2 slabs of side ribs (4 long pieces). Hope it goes well. I laid one out, the other 3 are rolled up. Wish me luck boys.