Welcome , Tom. We can help you expand you skills. Smoking is so fun and such a change from Grilled food .
The first thing you need is "Patience" , free and well worth the effort. By not looking and following the IM temps. , you will soon be an old hand at Smoking.
There are different methods for different types of meat , but that will come with a bit of coaching and experimenting.
You said Ribs will be at the top of the list? As a suggestion, you mioght want to start with Chicken (cheap) and practice with them, not as $$ as Ribs.
You want a rib with a bit of a tug to it, many of our members use the 3-2-1-method for Spares and 2-2-1-for Babybacks... that's 3hrs. of heat/smoke while un-wrapped , 2hrs. wrapped in foil and the last hr, again un-wrapped. This is how you want them to be as you remove them:
when picked up with Tongs , it should bend and break in the middle. This is where I wrap in foil and set in a towel in a dry cooler to complete / hold them. You can hold them up to 4-6 hours and they keep getting tenderer the whole time.
Have fun playing with you new toy, and find that other customer and get a Friendship going, Friends are cool , and help you stay awake on those long overnighters.
Till later,have fun and as always . . .