[Rover >~<>]

Thought I would post a few questions in here because this is only my third time smoking ribs and never pork loin back ribs. it is for a few buddies so i dont want to ruin the meat they paid for. Also they requested the meat to be "falling off the bones" even if that is not considered the proper way to consume ribs by some people

Smoking {PORK LOIN BACK RIBS} on a brinkman vertical propane with water pan

Questions:
hickory or mix of hickory and apple wood chunks ?
what temperature and how long ? i was thinking around 250 degrees untill meat is flexible (passes bend test). probably about 5 hours
I usually prefer not to use foil , but if i must then i must. opinions?
when to apply sauce, or no sauce untill ready to eat ?


thanks to all that reply