A complete success!
Being able to monitor things from work was great, not all that important for ribs since you don't have the meat probe in use, but I'll for sure do that again on the next big hunk of meat I start up before leaving for work and need to keep an eye on IT.
We ended up hitting a couple bars on the way home so they were on for 5.5hrs total, but it took over an hour to hit 235 and settle - so they weren't over cooked or dry and the meat was fall off the bone tender.
The bark was great, smoke level about perfect, and I really liked the contrast of the more done rib tips vs the moist thicker rib portions. I was expecting to freeze half the rack, but we ended up eating the whole thing that night.