I use leave in thermo for early warning only since it is a thicker and unwieldy probe in ribs. I don't bother checking until 180+. Then I check multiple ribs/spots with the thermapen probe. As others have said just under 200F is about right. I usually don't bend test but go straight to tight foil wrap and cambro for 2-3 hours (still at 130-140F at serving time).
Cambro hold is a nice trick because it widens your serving window, frees you up to work other things, and the ribs make their own sauce.
Tightly foil wrapped and shoved in a cooler. Even a cheap foam one will work fine. Can bring to a party in a cheap cooler and awe everyone with your BBQ.
The other visual cue is to be sure that the ends of the meat have shrunken back (maybe 1/4--1/2-inch) and exposed the ends of the bones. If that hasn't happened, you aren't even close.
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