Been there myself.
If you have too much smoke, foil first for an hour at least to 1.5 hours. This will soften the collagen and meat cant take as much smoke after 140 degrees. Unfoil, and coast the meat to finish by watching the temp and the water content of the meat. This is easier with a water pan. When it come to spice, whatever you chose, but limit it to 1 teaspoon or 5 mL per pound. This is a rough guideline,but its foolproof enough to get you on target for ribs. There are really good cooks here that I hope would be glad to give us all pointers on spice/weight ideas.