You mean of the cooker? Or temp of the meat? When I started cooking ribs, I would let them hit 180ish internal for 1/2 hour. But the mentors here convinced me to use the force, and cook ribs by sight. At 230ish in the cooker, the meat will pull back about 1/4 inch from the end of the bones. At that point, it's into the foil for a couple of hours.
Temp for the cooker, I like right around 225-230. But the world isn't perfect, and on days when my fine Spanish smoker (El Cheapo) is being a brat, I've had decent ribs even at much higher temps.