Welcome, and congrats, Greg! If you haven't read this yet, it's a good start:
Basics for BeginnersAs for ribs, don't worry about trying to monitor meat temp. These are done by time and feel. Prep your ribs the night before by removing the membrane on the back of the ribs, slather in yellow mustard and rub. I recommend Famous Dave's Rib Rub as a good off-the-shelf rub. Wrap them in plastic, and let them get happy in the fridge overnight. Smoke them at 235° for 5 hours, using 2.5-3 oz of hickory or cherry (I love cherry on pork), and be sure to use a water pan on the floor of the smoker, next to the smoke box. I use disposable aluminum "mini loaf" pans. Fill with apple juice or just plain water. Start checking the ribs at 5 hours with a toothpick. If it goes in easy, and you can pull the meat sideways, away from the bone, they're done! If not, go another 20-30 min and check again.
Ribs are really very easy to get right - just low and slow for at least 5 hours (if you like fall-off-the-bone ribs). If you like them more chewy, start checking at 4.5 hours.