Hi Kelly,
You will have the best results with meat as high as possible, as the heat is more stable up top. Are you using a water pan, with your ribs? If not, use a disposable loaf pan, with water or apple juice, on the floor of the smoker, tucked-up against the smoke box (not above).
As for your chicken skin...well, what you got is what you'll get! The smoker does not crisp chicken skin, but the meat is great! I think of chicken skin as a moisture-retaining device, which is discarded before eating (and then eaten by my English Mastiff...chicken skin garbage disposal unit!). You will get consistency, with practice. Find what works for you, and what doesn't!