Just to shake thing up a little, I'll say to forget the therms. Go by feel. Ribs - bend test - pick up one end with tongs, when it bends like an "L", maybe the skin cracks a little, the bone's loose, a toothpick slides in easy, they're done. Brisket and butts - when a probe slides in "like buttah", they're done. For a brisket it could be from 190-205 I've heard, I don't know, I've never used a therm. Butts, about the same, probably more like 195-200, but if you have bone-in, when it wiggles like a very loose tooth, it's done. Let it rest and the bone should pull out clean.
Now, therms are good for knowing when to start checking for probe tenderness. I'm not aware of a really good place to put a therm in ribs. If you're leaving a therm in a butt or brisket, maybe put it in the smaller pieces since they'll most likely get done sooner - but that's not a given - every piece of meat is different and you will be surprised sometimes. If you're a foiler, foil at 160 - that's when "the stall" happens - collagens, etc. breaking down and the meat is becoming delicious.
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