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The naysayers are generally correct...that thing is tiny...but..I would reverse the suggestions...if you want to impress the crowd, rig up a tinder box so that you can generate as much smoke as possible at the lowest possible temperature. Smoke small batches of ribs (I am assuming your rubbed them or something) for 30 minutes or so, transfer batches to a roasting pan....

or...use your grill as the source for the smoke, put it under a small flame/heat proof table, put the ribs on the table and turn a brand new, clean garbage can over the whole thing...create some air space...hey presto...a smoker....

Then finish in low (200 degree) oven until done. I'm not a fan of liquid smoke.

I just cut off the bottom inch or two...I am with you OP....MYTH all the way.

If you are looking for the "BEST"...'ll jump on the Big Green Egg bandwagon...use mine constantly. You can find them for well below the $1000 quoted above...even with a nest.

room temp....but not for texture, for cooking time....good point for the skirt, though, which I do cook cold for the same reason stated above.

They will last a very long time in the fridge...months. I have not frozen mine, but it shouldn't be a problem.

Nutmeg!

...and, frequently, recipes and directions are assumptions, recommendations and best guesses. ...does it really matter whether it is 5 minutes or 15? Particularly, if you understand what the final product is to be? If you look to recipes as guidelines, rather than something more precise, you might feel better about this.
.. and higher heat...

Don the flame proof suite...here we go again....

The food has to taste good and be perfectly executed. Everything else is just window dressing.

I flavor pickles with them. Just toss them in the brine.

sous vide.....David Chang Method....very large pot, fill with water, place a plate or grid in the bottom to keep eggs off the bottom of pot. Place thermometer in water. Heat to 145. Add eggs. Bathe for 45 minutes. Maintain 140 - 145 with very low flame or ice cube if too hot. Use immediately or chill in ice bath. Reheat in warm tap water. I often make fried eggs out of these, as per Chang.

I'm with @Monsieur_Ghislain. I don't want your recipe. I might take your idea...or be inspired by it, but I don't need your recipe. As for mine...I share freely when asked...often though, there is no "recipe." But I am happy to get you in the ballpark.