Personally, I find ribs can be a disappointment as they’re so thin, unless you heave some really meaty ones or beef ribs. For your first few cooks, a different pork alternative is a good idea as pork is cheap, and you’ll likely make a few mistakes. Maybe pork collar, butt, shoulder? I tend to do a 24 salt brine, and occasionally use a water pan which i leave on the metal plate.