St. Louis ribs are cooking crazy fast???

Pulled them out of the fridge about 90 minutes before cook time. Set smoker to range between 220-240 (mostly 225-230f), as indicated by an ambient probe.

Internal temp was 57* when they went on at 12:40, it is now 1:51 (Hour and 11 minutes) and the internal temp is already reading 181*. Is this even possible?

I suspect the internal probe could be near an edge, but even still, there are 6x half racks (3 full racks cut in half) in a roasting pan, stacked like spoons and the probe is in a thick end of one of the center racks. either that, or I'm expecting a MAJOR stall.

Any thoughts? My goal is to bring them up to about 195 and then pull them. So far just dry rub over light coat of yellow mustard. Later today, when guest arrive I'll fire up my grill. Face down for a minute or two, then basting several layers of sauce on until they are heated through. I don't like super wet sauce, so I baste it and let it cook in. Will serve extra sauce on the side for those who want it.