Ribs came out like leather at my buddy's party in Austin, what temp do you use?

So last weekend I was helping my friend smoke 6 racks of baby backs on his new offset. We followed a recipe that said 225 for 5 hours, no wrap. By the time we pulled them at 4 hours they were already hitting 210 internal and the outside was this tough dark crust. Everyone was nice about it but they were chewing forever. I mostly do brisket on my kettle so ribs are not my thing. He blamed the pit running hot near the firebox side. I checked with my own probe and the grate read 275 even with the lid closed. Is it better to rotate racks or just drop the temp to 200 next time? Or should we have wrapped them in foil after 2 hours with some liquid?

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