I normally start them on the grill, indirect with smoke, for as long as the smoker box gives smoke. Usually, I can get 90 minutes at 225. Then they go in a covered foil pan in the oven at 225, with a little beer in the pan. Finally, they get finished on the grill, higher heat, and then sauced in the last 15 minutes.
It's a 4-5 hour process for fall of the bone, which we like. The only competition I need to win is Mrs. 847's approval. Haven't lost in a long time, or never.