McIntosh cider is fantastic. I agree with stopping the fermentation at 1.010. The easiest way to do that is to:
1) Ferment cool, around 60 F,
2) Rack often, about once per week, and
3) Add potassium sorbate when specific gravity hits around 1.015. Fermentation is likely to continue to coast down to your goal of 1.010, or it will be very close.
Personally I would not add any sugar, or would use much less than you have planned, unless you are aiming to make a very strong wine-like beverage. Otherwise for a standard strength cider around 7% ABV, I would use no more than about 1 pound of sugar.
I would not add any concentrate unless you want to bottle prime with the concentrate at bottling time. Otherwise skip the concentrate.
Cheers and enjoy.