I do straight trough on grill at 250. I tried different variable temps on a single smoke, don't bother. I set probe to 195 and when done, wrap in butcher paper and foil and put in cooler for an hour. Juiciest ribs you'll ever have.
I agree with above. 225-250 wrap in butcher paper at 165 internal. 205 internal they are done. Let them rest 1-2 hours. They are amazing. Also try and see if butcher at whatever meat place you may shop at can give you the full plate of ribs. I haven’t tried them when they are cut up but I’m sure they’re just as good.