@BobKat - 225 is always my setpoint for ribs. ALWAYS get rid of the membrane!!! Trim to get a nice uniform rectangular slab (season and throw the scraps in the smoker for some good snacks about halfway through the cook).
I never use sauce or mop. Just some form of dry rub OR just plain old salt and pepper... I don't rub until right before the meat goes on the smoker.
The caveman in me likes to have to gnaw the meat off the bone a bit... Straight up cooking for 6ish hours usually accomplishes this. My wife however thinks the meat has to fall off the bone with zero effort, so I boil hers using the 3-2-1 method. A decent compromise is to go 3-2-1 but with butcher paper wrap ILO foil.
Can't wait to hear what you end up with!