Thanks everyone for the inputs.
My ribs looked really good after a total of 5 1/2 hours, but failed the toothpick test. I wrapped the ribs with foil and let them rest for 30 minutes after removing from the smoker, but they were still a little bit undercooked. Not falling off the bone at all as I was expecting. Couldn't wait any longer, so I finished them off in the oven.
Probably should of smoked at 235 degrees for 5 to 5 1/2 hours instead of spending 1/2 hour at 165 degrees.
Taste was very good. Smoke was a tad stronger than I like. Think I will go with maybe 2 oz. hickory and 1 to 1 1/2 oz. cherry next time. I was really surprised with the wood burn pattern. All the hickory chunks (Smokin-It) were ashes and the cherry chips (Cowboy's from Lowes) were mostly charred.
Guess I better put in some more smokes under my belt before Christmas dinner