Sounds like you have a good game plan. My only advice for your very first time is to keep it as simple as you possibly can. I agree with frog, depending on how much ammo you want to use up in your cooker, I'd finish it off in the oven after a few solid hours on the smoke. Give it a final spritz with the apple juice, wrap it tight and into an oven in that 225-230 range. Gives you the added bonus of making your kitchen - actually the whole house - smell amazing as it finishes up.
Rubs/sauces are completely subjective, but taste whatever rub or sauce you're using first. Store bought or homemade taste it before you use it. Always.
My only reminder on the ribs - and I'm sure you've come accross it - is to make sure you remove the silverskin on the back side of your ribs. It's just a paper thin membrane on the back of the rack, and its gotta go. Easiest way I've found is to start at one corner on the tapered end with a butter knife and start peeling it up until you've got enough loose to grab a hold of, use a paper towel to grip it and just peel it off. It usually comes off in one whole piece.
I'd also reccomend keeping a journal of what you did, from start to finish. As you get more and more into it having a record of what temps/ times/ rubs -everything- work and don't work can become invaluable. Don't sweat the mistakes (we all make them).... and have fun! That's probably the most important tip of all.
