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It was on for 6 hours at 85 degrees then an hour at 110. I think the internal temperature could have been slightly higher for a bit longer, at the end, to break down some of the fat....
Soul-
Fat starts to break down around 60 degC. Hotter will break them down faster, but you'll lose more moisture. Better to leave it another few hours at a lower temperature than try and rush it. Lots of info on this here
(I know, I know - you want ribs now! Well have another beer or three and they'll be ready soon.)
hamrack
Heat will tend to tighten the meat not relax it, longer, lower and slower ftw.
Texas crutch (tin foil) can help speed things up. Evaporation of moisture and the loss of heat is what causes "the stall" so wrapping can speed it up. If you like to sauce your ribs you can do that when you wrap things up.