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Ok, I have got to chime in on this on. I run 3 bbq resteraunts and a catering business. Pork, chicken, and ribs are the best to bbq. As most have said, its slow cooking at low temperatures for long periods of time. We cook ours for over 14 hours at a time. Typical fashion of doing this is rubbing the meat (seasoning),Searing it, and then slowing your fire (not gas) to a lower temperature. Its all in the seasoning and techniques. There are two main styles of ribs a wet rib, and a dry rib. A wet rib is a presauced rib. It's typically a over cooked slab, hence why the sauce is needed. Then there is the dry rib which is seasoned, and you add your own sauce (if any later).
Pork butts are best to use for chopped pork, you can use shoulders but they have a tendency to have a higher amount of fat on in it. Any more questions, just ask. I consider myself a guru. I've been doing it nearly all my life.
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"Whether you think that you can, or that you can't, you are usually right."
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