Doing your bird at 350 will give you good flavorful skin. Not crispy but not rubbery either.
Some people dunk the bird for a few minutes in their fryer if they for sure want crispy skin. Best of both worlds but more work.
I’m gonna go out on a limb here and say they’re overcooked by now. Don’t cook ribs by temp but by feel. Bend, split, pull, whatever your method. But they’re nearly impossible to temp correctly.
So I’ve done several cooks on my Bull at this point. I always keep a ThermoWorks Signals alongside the Bull probes due to outages, etc...
But my question is with the main temp probe. A calibrated and trusted Signals probe consistently reads 20 degrees lower than the Bull thinks the pit is.
You...
225 and hickory sounds perfect to me. But probing ribs is tricky. After 3-2-1 go by look and feel. You won’t over smoke that way. As long as the meat is pulled back on the bones and they bend they’re ready.