where to place meat in smoker

First step might be to check the actual temp of the actual point on the cooking rack with remote therms that you have checked for accuracy.Called mapping your cooker.

You could find 100º variation from the setting on your cooker.

Then if you know the temp that suits you,you can cook anywhere.Also,since many cooks cook several racks,you can move larger/smaller slabs to hotter/cooler spots.

Also,helps you time your cook when you know how long it takes to cook certain weights at certain temps.

Since you asked about cooking ribs,you might identify whether they were a 20 ounce slab of fresh loinbacks from a young market hog or a 9 lb prefrozen slab from a 700 lb real old sausage sow.

Could be a big difference in time and technique.

As to position,some folks put chicken parts right over the firebox for hotter direct heat.Larger big meats could go on bottom ,or top,as they could be your hot racks.

Just a couple of thoughts.

Tom,
Thanks for the info--- I forgot to say that I did a rack of loin backs approx 2.7 lbs.
I bought a maverick redi-check remote when I bought the smoker. The remote is within 4--6 degrees of the set temp of the smoker.

The only problem I’ve had with placement in my AmeriQue is when it is fully loaded the top rack is a bit cold. Easily compensated for by rotating the racks during the smoke

Welcome to the Fine World of Cookshack

When cooking chicken, place it below any other meats to prevent cross contamination from dripping juices.

Should you decide to smoke briskets and pork butts together, I prefer to place pork over the brisket...it provides some basting juice for the brisket.

Enjoy the new toy