St louis ribs – question

I did these at 260 (was aiming for 250). Been trying to perfect no wrap ribs well all summer. These are the best I’ve done so far, very tasty. I was shocked how quickly they were done. Pulled after 2 hours and 40 mins. Started spritzing at the 45 mins mark and then every 30 mins. I’ve definitely pulled other racks at 3 hours 30 mins and had them come out under so just trying to learn how to read each rack.

They were juicy and moist and came off the bone beautifully, but I’m kinda blown away how quickly they cooked and also would like to even the bones from showing on the top

So am I just a masochist for trying to do this with St. Louis style on the Kamado? I’m going to go lower to 225 next time but curious if anyone else has any other ideas or thoughts?