What went wrong with my ribs

Hey all, just made some terrible St Louis ribs, first time cooking them on the Traeger...where did I go wrong?:

-3 hours on 180 -Cranked up to 225, poured in a bit of beer and wrapped in butcher paper, put back on meat side down for 2 hours

• unwrapped, sauced, tossed back on for 30 minutes

This is the method I've always used in my pit barrel cooker, I've probably made close to 100 racks in the PBC and they always are fall off the bone. The only difference in the method is I used butcher paper, in the PBC I usually wrap in foil.

Ribs weren't tender at all, borderline inedible....had to run out and get McDonald's to save dinner. I have them wrapped in foil and in the oven now at 250 hoping I can use them for dinner tomorrow.

Any advice would be awesome, thanks in advance!