Originally Posted by tazman
I am not putting them in foil, from the test I did today it was accurate with nothing in it, dry chamber
Think it'll probably take more than the 3-3.5 hrs at that temp, so I'd be prepared for that. Other than that, it gets into personal preference. Things like "shoud you spritz/mop", "should you pull the membrane" or "when you should sauce (if you are going to)."
Personally, I spritz with Apple Juice or Cider every hour or so, I pull the membrane and I rarely sauce. On the rare occurrences where I do sauce, at least some of the ribs, I start about an hour before I think they'll be finished.
Something very important is knowing when your ribs are done, as they don't follow a clock the way most would like them to. The Bend Test is a great guide.
Good luck on your smoke!!