I agree with Burger Meister and John. I had issues getting ribs to be good and it was time. I thought they would cook faster than they did. When I treated it like a brisket from a time perspective I got amazing results. I wrap mine with some beef broth and leave it wrapped until I pill them off. BM mentioned overcooking and I agree so that is one change I would do and also, I'm with John on resting the meat. I rest mine for about 5 min, like a steak.
The thing with beef ribs is that the "moisture" has a high fat % which is why they are so rich. As a result, you don't get the dump of liquid, its embedded in the meat. That is my very unscientific explanation on why the rest (imo) is less relevant.
But...it could have been the cow too. In any case, I'd try those adjustments and make sure everything is probe tender