Impact Q,
Welcome to the forum IQ. You will love your smoker.
This is my 1.4 cents worth here. One of the things that you will enjoy about the BS is that the consistant smoker temp and low burning temp of the wood alows you to do things that you may have to worry about with other type smokers (off-set and big green egg type).
First of which is that you may not have to put you ribs in foil. I have have been getting consistant and excelent results with 7-8 hrs of cooking time on my loin backs. My suggestion to this is half way through the cooking time you may want to rotate the racks. I save the foil for when I am done, I wrap them then and let them rest for about hour.
Second. You might want to try other woods. I know everyone is about ready to say there goes MW again. But, these guys on the forum got me out of the hickory pit and into some great smoke by getting me to try Pecan and Maple. Let me tell you, -you won't be sorry. I ussually use about 4 hrs of smoke.
Also, I am a big fan of pulling the membrane off the back of the ribs. Also if you like alot of rub on the rib, get some prepared mustard and wipe them down with it first.
All right, here is my .4 cents out of the 1.4 worth. <font color="red"><b><u>KEEP THE DOOR SHUT!</u></b></font id="red"> I know you will want to look and look and look,(don't feel bad, we all did it) but you will mess things up here. I only look at mine at about 4hrs and then I do any adjusting needed, then I close the door and waite for the temp of the meat to come up to done. 180-185.
Listed below is a thread on ribs, there I have a post with some of my results. The is the typical way I do ribs.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=161&whichpage=1Most of all, have fun. One last thing, don't forget to try some bacon.

SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
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