I have the same smoker. For items that need to be moist inside, make sure to keep the water pan full of water or apple juice or your choice. The vent needs to be open about 1/4 open for most smoking to get circulation.
one thing to remember is that the unit won't work unless the timer is set. and only heats while the timer is running.
once the ribs or any food reach the 140 degree point, they no longer absorb smoke flavor. so at that point you might as well wrap in foil with a little sauce or apple juice to maintain the moist interior.
If golden brown is a requirement, i have taken to taking the food out of the smoker before it reaches temp and finishing on a very hot grill.
Make sure to buy
Jeff's rub. i have tried lots of commerical versions, but Jeff's is a great all purpose rub.
good luck