What kind of ribs are you doing? Baby back, spares?
The 3-2-1 method is a great starting point. With your smoker at 220-230 degrees. Find a good rub that you think you may like. You can lather the ribs up with plain yellow mustard if you like, this will give the rub something to hold onto, or you can skip the mustard, and rub them still. The mustard will not leave any taste at all so don't be afraid to try it.
With the ribs rubbed down, place them in the smoker for 3 hours while maintaining those low and slow temps. Remove after 3 hours and wrap in foil with the seams up so the juices don't leak out. Back in the smoker for 2 more hours. Remove and smoke the last hour to firm up the bark. Remove and enjoy. You can lay down a sauce on them the last hour, but good ribs do not need a sauce, rather serve the sauce on the side and let your guests use if it if they chose.
If you need a rub, do a search here for some, there are many. And remember, a smoker does not mean that the smoke should be pouring out, a small amount of wood goes a long ways. If you can barely see the smoke coming out, your doing it right
. Too much will leave a tingly feeling on your tongue. Good luck and take some pics for us, we really would like to see how they turn out for you. Also, this is your first post? Swing on over to roll call and give everyone a proper introduction, tell a bit about yourself, hobbies, stuff like that. You found a great place to learn the art of smoking and when your ribs turn out great, I'm sure you will want to do other things.
Here is a great link you should look at for preparing ribs, spare ribs that is. But the membrane thing is the same.http://smokingmeatforums.com/forums/...t=65108&page=3