Well, congrats on getting started!
2-2-1 should be fine for baby backs, but what are you buying for brisket? Whole packer, or just the point or the flat?
Back to the ribs, I would recommend using a rub AND sauce. If you are unsure, just make a simple rub out of:
4 TBLsp. brown sugar
2 TBLsp. Kosher salt (sea salt works)
2 TBLsp. Paprika
1 teasp. garlic powder (or 1/2 tsp. ok too, whatever your taste)
1 teasp. onion powder
Remember to remove the membrane on the back of the ribs, and rub both sides - but most of the rub should go on the meat side, not the bone side!
For help w/ the membrane: http://www.youtube.com/watch?v=DGJM8NXzUec
As far as links on THIS site to help you get started, just click on "Forums" up near the top left of this website's home page, and then scroll down to "Pork" and look in there for types of rib techniques. Good luck! Remember, we like pics of Que, so post some photos of how your ribs turned out
Also, I noticed from your very first post that you made a wood smoker out of the two 55 gal. drums and the stove kit. PLEASE post some pics of that, I'd love to see it!!!