They look great. Just a thought- you might consider cutting them St Louis style to make it a little easier to fit and arrange them. Looking at the 2nd pic it seems you could have fit the trimmings inside of your rib teepee.
Here is an interesting article that make sense to me. I think the whole "bring to room temp" is a waste of time in most situations, and definitely not necessary for a reverse sear. It isn't going to hurt anything letting the meat sit out for an hour or so...but it isn't going to help anything either .
A steak cooked reverse sear. In the reverse sear process you are heating gently in a 225°F oven during the initial stage and then searing at Warp 10 at the end. As we have shown, it can take two hours to get to room temp and in the oven/grill/pit it gets there in about 15 minutes. It is actually faster to go directly to the grill from the fridge or freezer.