new to smoking

Fish can get kinda smelly while smoking, not sure I would include ribs at the same time.
At any rate, fish does not take long to do, so keep an eye on it and keep you temp range for smoker around 180 to 200 max. Ribs are more 225 to 250. Placing the fish in foil will not allow for much smoke. We usually do saltwater fish like blues, spanish macs and redfish. The blues and spanish will be for dip, so I take them alittle longer to semi-dry them out, they flake better for the dip. Around 3 to 3 1/2 hours. Other fish may only go 2 to 2 1/2 hours.

The way I do fish is brine it in brown sugar, salt and water overnight. Then in my little chief smoker with some alder wood for the smoke. Smoke till it will just start to come apart when you pull on a piece. As for temperatures, I really don't know except that it is quite low compared to Pork which is best done around 250f

I will see if I can find my brine recipe for you.

Just under the picture of the food there is a couple of pdf files to click on for a complete run down on how to smoke all types of fish, meat, game, poultry etc. That should keep you going for a while.
http://www.smokehouseproducts.com/recipes.cfm