^^^^ that's how I do it.

If you're wrapping them in foil you can use the Snake Method. Make a line of charcoal  about 3 briquettes wide and 3 high on the charcoal grate around the kettle. Don't put any in the middle. I can get ~3 hours out of a half circle of briquettes on the Weber kettle. Put some starter fluid on and light the first 3 or 4 inches of the circle of charcoal and let them get well started.  Don't put any starter fluid on the rest of the snake. It will burn slow and steady down the line of charcoal.

You can regulate the temperature depending on how deep and wide you build your "snake". I can set it up now, after much practice, so it maintains about 250F. I use a remote thermometer stuck into the top vent to keep an eye on things.

I double wrap the ribs in foil. I also liberally coat the ribs in the BBQ sauce of the day and this keeps them moist. Put the ribs on the cooking grate on the opposite side of the line of coals for indirect heating. You can sear the raw ribs in hot oil on the stove first if you want the flavor produced by the Maillard reaction.