Here's what I have 
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Get a Weber kettle grill, then use the indirect method (pushing coals to the sides)
Or if you insist on going with what you got, make sure the hot coals are pushed to the sides, not directly under the meat. Ribs should be cooked slowly over a long period of time anyway, never with direct heat underneath. And if you have a drip pan, this can be prefilled with some water so you have a steam release going on. Place this between the coals on the bottom (coal) rack.
