I like my ribs at 195.
Ribs are the one meat that I don't monitor the internal temp. As Al said, because of all the bones in a rack of ribs, its a challenge to get reliable readings, especially with a Maverick. You can do it like Al does and use an instant read therm to get a internal temp in several places along the rack, but I've always cooked ribs by look and feel. I'll look to see when the meat begins pulling back from the ends of the bones, then periodically probe the meat with a toothpick or a bamboo skewer to feel when they get tender enough for our taste. And I generally like to cook ribs at a cooker temp of 250*.
If you do a search here for 2-2-1, you'll find tons of info.
You will see 3-2-1 and 2-2-1 methods of doing ribs. The first number is how long the ribs go in the smoker uncovered (3 hours or two hours). The ribs are wrapped in foil, usually with some liquid, for the second number (2 hours). They are taken out of the foil and put back on the smoker for the last number (1 hour). Often, sauce is added during the last hour or half hour.
