You've gotten some good advice so far. Just a couple of additions...
Bovine Bold is great as it is on a brisket, but your additions would be good as well.
If it were me, I would try to have the brisket out of the WSM and resting in a cooler before putting the ribs on. that way you're not messing up the rib timing by opening the WSM to check the brisket.
I don't see any value to the snake method in a WSM. Guys use that in a Kettle so they can lengthen the burn and still have an indirect area for the food.
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