Nice link from LarrysBackyard.
Pay no attention to the rib boiler unless you want tasteless ribs and rib broth.
BUT, he does have a good idea about the fire on one side and the meat on the other.
Since the stack is on the left and the air control is on the right, I'd build the fire on the right side so the heat and light smoke will travel from the fire across the ribs to the stack. The 250 to 350ish sounds good to me.
How easy is it to control the temperature in there? I'd bet you can get it pretty close if I am seeing the kind of air vent I am thinking it probably is. How well does the lid close and seal? The tighter, the better.
If you can't really control the airflow, grilled ribs can be good, they just take more active work. Much better than <GASP> boiling them.
Have fun and ask any more questions you come up with. Good Luck!