Ribs 101- A few quick easy questions

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I have a great slab going on when I return from church.

This is my 2nd attempt at ribs.
This is what I have going: Large slab cut in two
Membrane removed
Soaking in a Beer, garlic (granulated), Apple juice, and apple cider vinager.
I have a mix of spices (this is all I have access to) Swamp venom 30%, Dizzy Dust 30%, and Steak Rub 40%
I was going to do mustard, light coat. And then dust with all that I have

Questions:

1- Drip pan or not??? I see everyone stating to use one, but when I see picks I never see them?

2- raise the grill or std height???

3- How much flipping?

4- What is a std temp to grill??

5- Anyother secrets???

Thanks in advance

Matt