Your plan sounds pretty good.
Something I like to do before I go out and fire up the smoker, I take the ribs out of the fridge after they sat over night, unwrap them and sprinkle some brown sugar on them. Let them set while the brown sugar melts in, while you get the smoker up to temp.
You can go hotter, but I like to keep as close to 225 as I can throughout the cook. I've been running my BBs at 2 1/2 hours, wrapped in foil for 1 hour and then out of the foil for another hour.
Something else you may want to do when foiling, add the butter, and maybe a 1/4 cup of apple juice (or mixed apple juice and cider vinegar). If the ribs are real soft when you take them out of the foil, do it over the rack and gently slide them out and they'll firm up nicely in the last hour.
If you're going to sauce or glaze them, do it with about 15 minutes left in the cook. Some folks put their glaze on when they pull them off. I also like to put them in an aluminum pan covered in foil for 30 minutes or so to rest before serving.
Like Scarbelly said, you'll just have to experiment and find out what you like and which works out best for you. You've got a sound plan, it's just a matter of tuning it up over several cooks. Good Luck!