If going for no foil ribs, bump temp up to 275, and check at 3 hours or a little less as it seems your egg cooks things pretty fast. It sounds counter productive using a higher heat, but believe me and many others. Ribs will dry out more at lower temps and longer cook times, rather than higher temp and shorter cook times. The reason for this is moisture in any meat comes from within the meat as it renders. Not from any outside source such as a water pan, or spritzing/mopping.
Catch them right after they've released the magic and it's a wonderful thing.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)