These days, the term "Baby Back" is used pretty loosely. Although not technically correct, people are often calling any size loin back a baby back.
Even with a true baby back, 2 hours sounds a little fast, but maybe not (we always do the larger loin backs).
Also, as someone else mentioned, you can cook (any) ribs pretty hot and they will still come out moist as long as you pull them out in time. You can dry them out just as easy at 225 if you leave them in too long.
Most folks have better luck (we do) cooking ribs hot. I've seen ribs cooked too low that eventually dried out before they ever got "bendy". At 275+, they will almost always come out "happy" and "bendy". Just have to pull and serve (or pull and move to holding temps) at the right time.