I used to foil wrap both Spares and Baby Back ribs and cook them by the prescribed time parameters. Got tired of mushy overcooked ribs. (And all of the nasty foil and mess). I never checked temp after removing them from the foil wrap.
Then I tried shorter times for the wrapped time segment. Then I quit wrapping altogether.
I have also tried to monitor temps in ribs as they cook. (Primarily out of curiosity). Ribs are too thin and there are so many bones that it is very difficult to get an accurate temp reading and is not worth the effort in my opinion.
I smoke Baby Backs for around five hours at 225* to 250* and then start checking them with the "bend test" and by probing them for being done by sticking them with a toothpick between the bones. (Pull them off when your toothpick slides in with very little resistance. Many folks describe the feel your after as being like probing warm butter. Which is a pretty good description).
The probing is a learned feel and so you want to start trying them when you are pretty sure that they will not yet be done.
Best luck with your next rib smoke.