Newbie, new SFB, rib pics and a few questions

[mystic1219]

My name is Justin, I'm new to the forum but have some grilling experience. My dad has been a butcher for 37 years so I grew up around smoking, steaks and most any other meat. I have a Char Broil grill, looks just like the Char Griller Outlaw. Tomorrow I am adding the side fire box. Today I cooked some baby backs. Rubbed them down and cooked offeset as far as I could from the fire for 2 hours at 220-250, then brushed with sweet baby rays, wrapped in foil and cooked another 6 hours. I will post a few cell phone pics but they arent very good. Ribs turned out great. Had a nice pink smoke ring, though not really dark. I think next time I may try grilling longer before the foil. I am going to try the Southern Succor Rub next time too. As of now, I am using royal oak charcoal (about a good double hand full) with split hickory on top of it and my grill sits right between 225-250. I searched the site but still have a few newbie questions.
How will I have to change my cooking when adding the side fire box? Will I need a hotter fire to keep the grill at the normal temps? Will it be any easier to regulate and maintain temps, say for an hour or two without having to keep such a close eye on it (its actually been doing good without the SFB)
Any advice to improve my ribs? They turned out VERY good, but I'm always looking to improve. Maybe an apple juice spritz, or something else?
Does 8 hours at 225-250 sound about right for a small-med. size rack of baby backs? They peel off the bone real clean but I think with more time they would fall off, I just don't want to overcook and dry out. Should I go for lower temps and longer time, little higher temp for same time??
I have seen some of the mods for grills like mine and looking to make some of them to mine soon, any advice?
I have found a LOT of good recipies and info on the forum already, and look forward to learnin' a lot more!

[mystic1219]

Here are my ribs from today. Sorry the cell phone pics aren't too great, but the ribs sure were


http://i24.photobucket.com/albums/c39/justinbeatty/Grill%20food%20etc/Photo0247.jpg

[italian skewer]

mystic1219 welcome to the ring and nice job on those ribs. Look juicy enough for me.
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If we're not supposed to eat animals, how come they're made out of meat?

[stringbender128]

Welcome to the Ring!
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