Beef Ribs

My equipment: Masterbuilt 30" 2 door propane Smoker.
Skillet in place of the chip pan.
Replaced water pan with 11x17 foil pan.
Wind skirt around the bottom.
I laid ironing blankets on the smoker to help with chamber temperature.
The Meat:
7 beef ribs with BBQ sauce.
Sauced the ribs overnight.
Stats:
Ambient temperature 45 degrees light rain off and on.
Methodology:
Fired up smoker at 4pm.
A couple of handfulls of apple chips in the skillet at 4pm.
4 chunks of apple in the skillet at 5pm.
Whiskey and apple juice mix in the water tray.
Smoker temp at start 240 degrees.
Meat set in a foil pan and covered with foil.
Meat on at 4:30pm.
5pm temperature levels off at 240 degrees.
Meat uncovered at 5pm.
Foiled again at 5:30pm.
Fired up gas grill at 6pm.
Ribs on the grill at 6:10pm to 6:20 Enough time to get a good char on them.
Was not measuring IT going by time and look.
Total cook time was approximately 2 hours.
The ribs came out the way we like them a hint of smoke and a good character.
The are delicious!

Pics attached