The charcoal we get is whole chunks of cooked hardwood. I have access to literally tons of pecan, almond, walnut, plum, blue oak (a white oak type), black oak (related to red). An interesting substitute for Mesquite is our local manzanita. Of course rosemary grows practically wild here.
Ribs are on smoke at 220 and its only 4:00 here, so a couple hours is no problem. I figure I'll finish them on the grill with a quick wet BBQ sauce and serve. I'm thinking Syrah or the Zin, but the very flavorful Pinotage could be calling.
I'll give you another one of my secret recipes to go with the ribs. This is the easiest and the best cole slaw ever. Shred one head of cabbage, mix with one can of drained, shredded pineapple, and one bottle of generic ranch dressing. This is amazing slaw, is amazingly easy to make, and is the perfect compliment to smoked meats. If you do it for people who don't know the trick they will literally beg you for the recipe.