Welcome. From your original post I was gonna guess you were using an "El Cheapo Brinkmann" (ECB) and I guess I was close. I see more and more about these Canadian Tire Smokers, so maybe we need a new acronym, maybe the ECC (El Cheapo Canadian).
In any case, the most useful mod you can do is to add a grate that will sit 1"-2" above the bottom of the charcoal pan, That will elevate your coals and allow your fire to breathe. Next, get some All natural briquettes. They'll burn hotter and longer than Kingsford, but more predictably than lump. Next get a probe thermometer to monitor your pit and meat temps. Next, toss that baggie of wood chips in the trash and get some chunks.
As for the ribs, they look to me like they might not have been quite done.
That being said, there are roughly 1 million posts on this site by roughly 50,000 members. You can bet your bottom dollar (Loonie?) that each of those 50k people has posted at least once or twice concerning ribs. Let's be conservative and say that 10% of the posts are regarding ribs. Of those 100,000 posts, how many do you reckon contain the one, absolutely perfect method for the universally accepted standard for THE PERFECT RIB?
I'll give you a hint, the answer is ZERO!!
There are just too many variables in methodology and personal taste. Ribs are one of the most hotly debated topics on Earth, right up there with Obamacare, the lone shooter vs conspiracy debate and whether Ginger is hotter than Mary Anne.
Following advice on here will get you close, but the right ribs for you and your family will be the product of trial and error and dialing in what you all like. For me, it's St. Louis cut spares, smoked at 275˚ with an 80/20 mixture of cherry and hickory chunks. I use a variation of the 3-2-1 method in which I only foil for about 40-50 minutes and then put back on the grate only to set my glaze. These are what we like. I'm not a fan of fall off the bone tender, and if I see the meat pulling back more than 1/2" from the bones I feel that I've failed. But that's just me. I figure in another 15 or 20 years I'll have it down pat. But of course, by then my tastes may have changed and it'll be time to start over...
Spend some time reading on here about the various methods of foiling, not foiling, glazing, saucing and even Johnny Trigg's multiple grand champion winning recipe, which Johnny Trigg has admitted he doesn't like very much, and then start experimenting. You'll eventually get it dialed in. Until your tastes change.
And by the way, Mary Anne is WAAAAY hotter than Ginger. It's the quiet ones, you know....