Hickory sounds good for ribs. I usually use apple for pork, but man, it's all good. You'll just have to try all the wood you have and see what you like best.
It's true that it can be hard to get a thermometer to read right on ribs because they are full of bones. Between the bend test and looking to see how the meat has contracted you will get the feel for it.
Lately I have started taking the ribs off the BGE after a few hours in the smoke, then cutting them up and finishing them in the crock pot. You do miss the "1" in the 3-2-1 method that way but they are good 'n' easy.
It's true that it can be hard to get a thermometer to read right on ribs because they are full of bones. Between the bend test and looking to see how the meat has contracted you will get the feel for it.
Lately I have started taking the ribs off the BGE after a few hours in the smoke, then cutting them up and finishing them in the crock pot. You do miss the "1" in the 3-2-1 method that way but they are good 'n' easy.