SS - the biggest disadvantage of smoking at 200Âº instead of the 225 / 230Âº range is longer cooking times. After the 140Âº or so mark you won't add any more smoke to the meat, so lower temps won't help much there.
Keep in mind you want to get your meat through the danger zone of 40Âº - 140Âº. After that you are tenderizing and finish cooking the meat. In my opinion the 200Âº target would be fine for ribs - I wouldn't want to go much lower as you won't gain anything from it.
Are you wanting to use the 3-2-1 method with the ribs or wanting to go low N slow all the way? Old school takes lots of practice and patience to perfect - learn to watch your ribs and how they feel when cooking is finished.
SS watch your meat, when it pulls back about 1/8 or so put em in foil with a splash of apple juice or bourbon or whatever you like and a bit more rub, then go from there.
Practice, eat, Practice, eat... can you see the pattern here? It's all good. Good Luck