That's a great looking UDS
Having that many exhausts may cause a few difficulties. Temperature control being the first that comes to mind. A slow, steady burn is what you're (we're) after. It's a lot of workin' & figurin' with just multiple intakes & adjustments to worry about. Add to that trying to figure out what to do with multiple exhausts & you've added a lot of 'work' to your 'hobby'
I've got just the one exhaust, and as mentioned above, I start with intakes full open, and then begin to shut things down as the temp rises. Once I get to my desired temp, it's a matter of babysitting just one ball valve.
You won't need a thermometer with ribs. You'll find many good methods on this site & around the web. With ribs it's more about method, timing, & feel. But by all means invest in a good thermometer. IMHO a dual meat/smoker digital thermometer with remote read out is the way to go.
Good luck with the new UDS & welcome to an addictive habit.