>>If you do, make sure they're damp throughout, not just the outside. That means soaking them for a while. This is really meant for smoking. Works fine for flavouring steaks if you don't use too much, but is great with ribs.
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>I've only been grilling for about a year now. I finally got past the point where I burn everything... so now I am going to actually try new things.

Do you have a set of charcoal rails so you can do indirect grilling? If not, invest in a set. Pretty much essential if you're going to do pork, chicken or turkey, ribs.