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Don't spritz, cools down the meat and increases cooking time due to evaporative cooling. Sounds like they just weren't done yet. A lot of the sensation of moisture in ribs comes from the break down of tissues and fats, not water. That's why they were likely dry and tough. A lot of the water had cooked out but the tough stuff hadn't had a chance to break down yet. Pull them when a skewer can slide through the meat between bones like butter.
Also, depending on how sensitive your wife's sense of smell is, try changing shirts before you sit down to eat. When you are stoking the Egg your clothing can gather a lot of that early smokiness, and since smell is such a powerful influence over taste, if she is smelling it off of you it might be transferring to the way she taste the food.
Going to try a buffalo chicken deep dish pizza this weekend with the following layers: Crust, blue cheese dressing, homemade wing sauce, diced grilled chicken, cheese, more blue cheese dressing, more wing sauce, more diced chicken, a light drizzling of honey, more cheese.
@NautiRogue what marina on Lake Michigan do you hit up?