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I don't think it really matters what the temp reads. I have been advised to cook until the flat probes tender- this can occur at a range of internal temperatures. A well-respected member of the Big Green Egg forum says " The cow drives the cook"
I think a lot of the debate of wrap/no-wrap really depends on what type of cooker you are using.
I have a Cookshack FEC 120 and I generally follow Fast Eddy's no wrap method for St Louis ribs. I cook at 275° F. I do baste with margarine every hour or so.
I cook until the ribs read about 200° F...