Welcome to SMF emac. Be sure to stop in over at Roll Call and say "hi" so folks can give you a proper welcome.
It always helps when saying "ribs" that you distinguish between Full Spare, St Louis Cut, Baby Back, Loin Back, Beef Short, Beef Back, etc. There are a LOT of different "ribs" and each has its own quirks. Generally when folks say "ribs" they are referring to one of the pork spare rib or back cuts since they are the most readily available.
They can all be cooked to the exact same end result at 225F, 250F, 275F, 350F, etc. The one difference is time. The lower the temp the longer they take for any specific type of smoking style (unwrapped, wrapped, combination, etc).
Here's an example. I always thought SLC spares were perfectly dry smoked for me at 225F, no wrapping, right at 6 hours, give or take a little depending on thickness. There was a very slight tug, perfect bite, and they were succulent. My wife always thought they were tough and dry and really didn't look forward to me bringing home spare ribs. She prefers her ribs FOTB (fall off the bone).
I bumped the temp up to 250F for 6 hours, give or take a little, and now she raves about my spare ribs. I think they are a just a tad overcooked but they still bite clean from the bone without any tug at all and I can live with that.
I use the bone draw (visual) and bend test for doneness and have never temp probed ribs.