Well, first of all, I always use SL ribs for comp purposes as I feel they have a more porky flavor. With everything else that is being put on them, they need to have porkiness to stand out in the end.
When I foil, I use 1/2 of peach preserves spread evenly over the meat side of the rack, then a handful of light brown sugar spread as evenly as possible. Then I put a back and forth squirt of Parkay over the length of the rack.
Once they come out of the foil, I scrape off any pieces of peach on them. They then get a heated mixture of 4 parts sauce, 1 part honey, and just a few spinkles of cayenne to offset the honey and for flavor. If you can taste the heat, you used too much.
Once glazed, they go back on the smoker for 10-15 minutes to stiffen up the glaze.
Does that help?