I'm pretty much the same as Turtle above on the time, whether spares or baby backs. The first time depends on how much smoke you like on your ribs and how much smoke your smoker imparts. I usually do 1.5 vs. 2 hours, as that's how much smoke I like. Then I do a 2.5 to 2.75 in foil, all at the 260+- degree cook. I dont do any time out of foil, because they'll be sitting out anyway, and I dont like to bake the sauce on it; I put the sauce on very VERY hot...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.