You can over smoke them for sure, but it comes down to personal preference on how much smoke you like. I would start with less or milder smoke, than add more next cook if needed.
What kind of chips? Fruit wood or milder woods, you can use more. Stronger woods like mesquite will over power food pretty quick
Clean smoke - I don't have much experience with electric smokers either, but pretty sure with the small chips you mainly get white smoke until the chips are gone. This is the more bitter smoke that stick burners will let burn off before cooking, so it will over power the food pretty fast.
Wrapping - some people prefer the more fall of the bone rib, if that is the case, wrapping them mid cook works well and let them braise in liquid. I prefer unwrapped, tender, but a nice bark and the meat stays on the bone.
Basically, play around with different methods of rubs, amount and kinds of smoke, wrapping, etc....and find what works best for you. Don't rush it or cook to a certain time, the meat will tell you when it's ready. Each cook is different.