Welcome to the party, Eric, and congrats on getting that inaugural smoke out of the way! The first one is always the most fun - total unknown expectations, and a good surprise at the end!
Just a couple of thoughts: First, membrane removal on the baby backs is actually easier than you think. I learned a technique from Jeff Phillips at smoking-meat.com that works great. I think he may have a video on his sight about it. You start in the middle of the rack. Work a dull knife under the membrane, from one side to the other. Then, get your fingers in the pocket you just created, and lift up like picking something up by a handle. Hold the ribs down while pulling up, and the membrane will skin off from the middle to the ends! I can remove the silver skin on three racks in less than 2 minutes, clean and easy!
As for the 3-2-1 method on the ribs: forget about it. Foil is for wrapping meat when it comes out, and lining the bottom of the smoker! With a juice pan, these smokers are so tight that you won't dry anything out leaving it unfoiled. Prep your ribs, put them in with a juice pan, set it at 235 and forget it until around 5 hours! Some like a little "pull" to their ribs, and check at 4.5 hours, but I like fall-off-the-bone. 3 racks usually takes me between 5:15 and 5:45. Time is not always the same - that's where feel comes in with ribs. Check them, and go another 20-30 minutes if not done.
If you want a good store-bought rub on ribs, that's a good mix of sweet and spicy, try Famous Dave's Rib Rub. I love it.
This is all a matter of trial and error, and you will have this down in no time! These are amazing smokers, and you'll be a pit master before you know it!