1. How and when do you flavor/season the meat?
Usually not too, too long before they go on.....salt can result in a strange taste if left on for a long time
2. How do you arrange the coals?
Varies, depending on type of rib, how they're aimed to end up & such......
Favorite for me is dry, full spares, lotsa smoke:
This is coals to one side, w/ wood chunk a few times......
Grilled, shorter cook, no wood, same basic setup:
Bigger flats, longer & lower cook & for beef ribs, two short snakes, opposite directions:
just rotating the grate a few times as the coals burn around...........
3. Do you use foil?
Sometimes, but braized 1st & then grilled &/or smoked after....see here:
http://weberkettleclub.com/forums/grilling-bbqing/ribs-two-ways-wrapped-unwrapped/4. What's the temperature and cook time?
All different, depending on size, type, method, etc.
Common for a lot of these type things is (along with pork butt, brisket & other things) is 260f.....seems to be a good middle-of-the-road area where things move along, but don't go so fast they get dried out..............
Anywhere from 1-1/2 hours for a quick, grilled backrib to 6+ hours for full spares without a lot of trimming..................