If they were my loin backs, I'd just get the smoker up to around 275-300, toss the ribs on and let the smoker rip till I hear the sizzling sound start to die down, that means they're almost done. With loin backs, that should take around 3 hours at those temps.
I wouldn't even open up the smoker at all till that point. Just let the low pressure cooking environment do its magic. Loin backs don't always pass the bend test when done, so I'd use a toothpick or something to probe for warm butter like texture.