First Time Ribs!

@squezz‌
Your temp spike is not a mystery or unusual when all variables are taken into account and then deduced down. Let's look at a few facts then work forward. Your temp was steady at 270 degrees with several pounds of cold moist meat in the cooking chamber. After a hour at 270 degrees the meat has now risen dramatically in temperature and shed considerable moisture at this point. At this point the amount of burning lump that was necessary to hold temp with cold moist meat in the cooking chamber is now excessive for the warmed and semi dried meat. A simple vent adjustment will nullify the problem at hand. I usually choke the vents down to hold my desired temp but I certainly don't concern myself if I forget and let the temp rise 30 or so degrees. On ribs it doesn't hurt a thing in my opinion.
As to the question of internal temp on ribs being 195. I find that this is not an absolute. Why? Adipose and connective tissue. It's displaced different on every rack so 195 will not always produce a "perfect" rack. Please remember that this is just my thoughts and opinions and what produces excellent results for me. Others success may vary. Hope this helps.

I would like to touch on one last point concerning the temp spike. It takes considerable time for all the ceramic to preheat. Once all the ceramic is preheated your temp will walk up a little. Pay attention to this some time when you get a chance. Heat your egg to any temp. Once you hit the temp lay your hand on the dome. It won't be that hot. Now hold that same temp for a hour then carefully try holding your hand on the dome. It will now be very HOT. Takes time for everything to come up and settle in on temp. Minor vent adjustments solve this issue at hand. But like I said earlier I wouldn't be concerned at all over a minor temp spike at the tail end of a rib cook. If I can help or assist any farther just ask. I will gladly offer what I can.