First attempt at Turbo ribs, and Stl Louis style ribs at that, help needed.

After you smoke them for a couple hours, I would wrap them in aluminum foil.  Place the meat side down and put 1 - 3 oz of apple juice/cider or something equivalent.  Let them cook for at least an hour.  Unfoil, apply your bbq sauce and let them cook for another 15-30 minutes.  This should give you a much more tender rib and it will be closer to fall off the bone.  The longer you leave them in the foil, the more tender the rib meat.

The sauced pic shows a decent amount of bone ends. The amount the meat draws back is often a good indicator of how well done the ribs are. Myself, I would have expected a little more bone exposure.

Which leads me to this. Well done ribs are not "fall off the bone," but the meat is very easy to bite thru. If you and your wife were having to bite and pull, and there was a good bit of meat still attached to the bone, that means the ribs were just not cooked long enough.

I read that Dr. BBQ's recipe calls for cooking in a sealed foil pan, essentially, what schweikher recommends above. That is one thing that insures very tender meats. Did you do that? If so, I'm surprised that your wife was not happy. Foiling almost guarantees very tender meat, but at the expense of final crispness.

It seems to me that ribs cooked flat tend to be somewhat better than ribs cooked in a rack. I suppose it is a more even heat on all parts. So, I have 2 mediums. I rarely need to do more than 3 racks at a time, and can lay them all flat. Maybe the real solution is not turbo cooking, but just another Egg!

Dave I do your way. See no reason to go back to slow.

Dave, you don't use one of those rib racks?

You don't need a rack unless you have more ribs than will fit on the grate. I prefer not to use the v rack for ribs unless I need to.

You can use ugly old coffee mugs or coat hangers or whatever works and isn't terrible tasting and is non-flammable to hold the ribs vertical....hillbilly BBQ-style

even wood skewers broken into 3-4" lengths work wonders when you need a little extra room

Dave, you don't use one of those rib racks?

I thought I needed one of those rib racks when I first bought my egg.  I have used it once maybe twice.  It is now somewhere in the back of the cabinet.

I use mine all the time for doing roasts, briskets and butts. It's a perfect setup 

I was forced to make an attempt at this today...We got home from the store after 1pm, hadn't had lunch, and hadn't done any prep.  I ate, made the wet and dry rubs, got the egg ready, and finally got the ribs on the egg at 3:50pm.  It was nearly 100F on the patio, and the egg was acting funny.  When I put the ribs on, the dome was reading 250F but the grate probe said 419F.  I don't think I've ever seen them that far apart.  Half an hour later, the dome was at 330F, grid at 264F.

At 4:55 (just over an hour of cook time in the V rack), I moved them to a foil baking pan with some sparkling apple cider, foiled it, and found I couldn't close the dome...so then had to remove the grid and put the pan [in]directly on the plate setter (used some folded up foil as feet). 

After an hour of that, I sauced them, put them back in the rib rack, and after about 20min, moved them back to the foil pan (dumped out the liquid, covered it, and put in a cold oven until we were ready to eat.

Everyone said they were great.  I wasn't impressed.  IMO, they were a little tough and a little dry.  They pulled off the bones easily enough, but I think part of the problem was the way these ribs were cut.  It's my second time getting the St. Luis cut spares from Costco.  First time was the Farmsomething brand.  These were Ssomething (Swift Premium, Smithfiled, I can't remember).  These ribs, most of the bones were very short, and there was an awful lot of cartilage perpendicular to the rib bones.  I don't remember the last ones having any of this.

I'm pretty sure I overcooked them by at least 15F, but the hour in the juice boat kept them from being as dry as they might have been.

Next time, I'll definitely go with the Farmsomething brand...and go a little lower/slower.  I didn't like the crazy pace of trying to get ribs cooked in 2-3 hours.

And when the meat probe left out on the egg table reads 100F, it's not egg cooking weather.  I had to shower (cold) between bringing the ribs in and eating dinner.

Whoops....hit the wrong button. Nothing to see here....move along please

Farmland ? That is the brand I have had the best luck with on baby backs !

Farmland Foods is the good one.  Swift Premium, not so good.  For some reason, the SP ones seem to be cut differently, and tend to have the long strands of cartilage perpendicular to the rib bones.