Just out of curiosity, what kind of wood are you using for ribs?
I've probably smoked close to 100 racks or so this past year, since picking up my stick burner, and here's what I've dialed down as the family favorite. FYI, I like a light tug, that pulls the meat clean off the bone - wife likes the bone to slide out, kids don't give a crap, they tear 'em up either way (the heathens do like them sauced though).
Using BB - the Costco 3-pack that comes with the membrane already stripped.
1. Rub em. All kinds of ways to do this. I like a S&P- based with a little chipotle pepper and light brown sugar to give them a glaze and a crust.
Get the stick burner running as close to 230 as possible on split pecan logs. Peach and apple work great too - mesquite, hickory and oak have fallen out of favor for pork.
2.5 hours in the smoke
Foil with a 1/2 stick of butter sliced in pats
1.5-2 hours, depending on how steady the temp stays. While they're foiled, start subbing in lump coal instead of wood and try to get the heat as clean as possible.
Unwrap and sauce the kid's rack, with a 1/2 handful of apple chips on the grate above the fire - this spits a tiny bit of smoke at the end.
Let them roll 45-60 minutes until done.
The trick I found to meet everyone's individual taste preference was to NOT rotate the racks around at each phase. This has the rack closest to the firebox the "bone sliding out", the rack by the chimney a little more of a tender tug.
YMMV and all that.