First Time Ribs (w/pics)

I finally feel like I'm wearing big boy pants as a BGE owner. Saturday was my first attempt at a LS cook; spareribs for 6 hours. They were dry in spots, perhaps because I couldn't decide whether they were done at 5 hrs (I didn't really understand the bend test until I read the description on AmazingRibs.com, which was at nearly 6 hrs. I'd be interested to hear from other high altitude eggers whether or not they have to extend cooking times to compensate for mile high altitude or from anyone who has dealt with the dryness issue.

These were Costco St. Louis ribs, coated with mustard and Penzey's BBQ 3000 rub, indirect at 240-250 grill temp and 275 dome temp. No foiling, no spraying, no saucing.

The only thing more challenging than cooking ribs on the egg is figuring out how to post pics on the forum.