I got a Weber Smokey Mountain cooker for my B-day last year and absolutely love it. There is a lot of information and recipes here
http://www.virtualweberbullet.com/
Baby back or spares I remove the membrane, trim and season with a dry rub. Cooking for 4-5 hours in the WSM at 225-250 usually does it. I like to use chucks of wild cherry and just 1 chuck of hickory. You know they are done when the meat pulls back from the bone or they pass the "tear test" - you should be able to separate the ribs with a little resistance. Then I add some sauce and enjoy.
I recommend the WSM to anyone looking to purchase their first smoker. It provides plenty of cooking area and is not too expensive.