Now, I do enjoy TX BBQ (especially the beef ribs at Coopers in the Stockyards!), but to me REAL BBQ is PORK.
I make a lot of pork BBQ at home, with homemade no-mayo slaw to go on top.
Here's an example from a few weeks ago..
For Thanksgiving, we hauled the electric smoker with us on vacation and made this smoked turkey breast (bone in).
But my all-time favorite thing to smoke is Duck. Mmmmmmm! This one went about 7 hours in the smoker, plus about 30 minutes in the oven for rendering (you can see the fat in the pan) and crisping. Makes my mouth water just looking at it.. Might have to make one this weekend.
As for recipes and tips....
1. When making ribs... ALWAYS remove the membrane from the back side of the rack before seasoning the ribs. Better flavoring, more even cooking, and your guests will not have to floss that annoying membrane out of their teeth after eating (ick!)
2. I like to use a brown mustard coating before I add my dry rub. This helps the rub stick to the meat better. Some folks use a light coating of honey, yellow mustard also works fine. Use whatever sticky stuff adds a flavor that you enjoy. I'm not a fan of olive oil (or any other oil) for this purpose. Too runny and not the right flavor. YMMV
3. Temperature is key.... Both maintaining a good temperature in your smoker and getting the food to the proper temperatures. Whatever recipe you're following, mind the recommended temperatures. Cooking too fast is bad, cooking too slow is boring and unnecessary. After reaching the final temperature, most things will need time to rest. I like to wrap my finished meats in foil and set them in a portable insulated cooler for at least an hour before eating. Ribs a bit less.
4. First few times, stick to a recipe. Focus on following it and learning the equipment. Then, experiment and have fun.
5. Don't overdo it. Your family may not enjoy it as much as you, be considerate or they might rebel (DAMHIK
) 
6. RIBS.... I prefer "Back Loin Ribs". Not only are they usually cheaper than "Baby Back" ribs, but the back loin has more meat. I find it's more tender after cooking and there's just more to sink your teeth into. Some folks prefer baby back... not me, not even close.