St. Louis Ribs

I thought these turned out good but am open to suggestions if anyone has any.

I followed the Meat Church recipe for the most part but had to modify it due to getting a later start than anticipated. Let the rub soak in for 45 minutes, then cooked at 275 for 2.5 hours, spritzing periodically. Wrapped and—this is where I changed things up—increased the temp to 300 for another 75 minutes or so. Saw the bones peeking out so I sauced them and put them back on for a little over 10 minutes.

That difference in temp after the wrap seemed to cut a lot of time off the post-wrap cook. Does anyone know what effect that likely had? Made them a bit tougher? I was not shooting for fall-off-the-bone but it’s been a while since I’ve done ribs so I don’t have a good comparison to how soft they should have been if I let them go for longer at 275 (or did the whole thing at 250).

One of the edges burnt from the brown sugar and butter. I assume that’s caused by the foil leaking a bit. I did not have heavy duty foil and used two layers of ordinary foil.