While this post certainly intrigues me, I just can't imagine risking a rack of ribs to test it myself.
I'm certain they were tender and tasty, but I'm admittedly dubious about one not being able to tell the difference. My (very!) limited grasp of food science indicates that since you mention no stall, you're not actually breaking the collagen down into gelatin but instead just 'boiling' it out. Then there's the issue of sugars in the rub...
In any case, the proof is in the product and you're happy with them. The important thing is to get out and cook. Well Done!