I wish I can find ribs like that here in SoCal - they trim a little closer to the bone, but we love them. I make them about 2x a month, so I will tell you what I do, and hopefully it works for you.
I have an MES smoker, with the mailbox mod. I also have an AMPNS - which is fantastic, so I use the wood pellets. I use the oak or hickory mostly but am trying the competition blends now, to get a different taste.
I have learned that time is the only thing that works for me for ribs. The magic number at 225 is 9 hrs, and at 9-1/2 it is still perfect. 8 hrs is more rare / med rare. the 9-1/2 is medium - for me perfect for beef ribs.
make sure you take off the membrane on the back!!! It ruins the perfect meat!