Brock, I'm going to go against the grain here, and advise you to not try and combine meats on your first smoke. First, I have smoked lots of meat in the #1, and what you're planning will be tight. Secondly, if you're talking about a whole chicken, plus ribs, it will be a very tight fit. The other issue is that these cook differently, at different temps. Use 235 for the ribs, without opening the door for the first 4.5 hours, then check for doneness. The chicken should be smoked at 250, until it reaches 165 internal. You must get a remote thermometer for smoking things like chicken. Opening the door frequently to check temps is very detrimental to a good smoke.
I really recommend focusing on one meat at a time, especially until you get the feel for what you can do. Also, the "5 hours" for ribs is NOT universal. It is a general guideline for baby backs. Yours may take 4.5, 5 or 5.5+...the ribs will tell you. Spares take longer, and country style are totally different (they're just a sliced pork shoulder, not really "ribs"). I suggest using the Search box, inside the board you have a question about. Go to Pork, and search each of these questions. Not that we mind answering again, but these are topics and questions that have been covered literally hundreds of times; the answers are already there.