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.
How do caterers hold cooked meats safely for so long? It's called a hotbox or Cambro and you can make a faux Cambro with a simple beer cooler. It's the secret to resting large cuts of BBQ like brisket, pork butts, and whole turkeys while keeping them warm and transporting them. Here's how to set up a faux Cambo.
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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