I treat these as brisket on a stick, so like you mentioned in further reading, I take them upwards of 200* for finishing temps, or when they are done near that temp. Cook/smoke temp has been 225*-250*. But I have not smoked these in a while and since then I’ve started to increase my brisket cooks up in temp to 250-275*.
So, you are correct in thinking, at least in my opinion. Cook them again but finish higher. They should almost fall off the bone but still have some pull to it, think the sliced brisket hanging over a finger test. Should fall over th finger but pull apart when you pull the slice if that makes sense.
Enjoy the next cook!
Oh, and try some OakRidge BBQ Black Ops rub. It is my favorite on brisket and these ribs!