Tostitobandito has a good point on the smoke time afterwards.
Another way, is you could try to smoke first to get some smoke flavor then sous vide. if you do smoke then sous vide, I would hit them on the grill for a short burn to tighten them up, allows for you to apply a rub or sauce. Or, smoke again but at a higher temp for shorter time.
A few questions - when you took the ribs to the smoker, did you shock the ribs in ice water first to get completely cold? This will allow for smoke to take as well, as smoke does better with cold meat. Regardless of what I cook, if I SV and then smoke/grill/sear I ice bath so that the next step of cooking doesn’t take the temp past what SV gave you.
Also, how was the texture coming out of the SV bath? You could try a shorter bath time, shock and refrigerate for a day then smoke the next day. Perhaps you do this already, but pinch the meat as you go with SV to see if you like the give it has.
Hope this helps a bit. Let us know how it goes on the next try.