Be careful with the oak and hickory. I am assuming from you flavor profile that a hard smoke might not be your first chose. I would remember not to get too heavy handed with the smoke.
Check your ribs when you take them out the foil for the last hours cook, They should be near done at that point. the last nekkid hour is to firm up the meat and allow a bit of crystallization and evaporation. Don't stand firm on that 1 hour, its up to you.
Last suggestion, try and keep the door closed. They cook better and faster without worrying about peeping toms.
No matter what happens don't panic, its all about patience. You have a question, someone is always around.
Have fun, have fun, and enjoy the smoke.