It's all pretty much been said already. They hadn't reached the "sweet spot" where the collagen breaks down to gelatin yet, and you may need a better thermometer. That being said, the smoke ring looks good, and even mediocre pulled pork generally tastes a lot better than "crockpot bbq". (Not that there's anything wrong with that)
Next time maybe take a page from the brisket manual and try probing for tenderness. Since they're foil wrapped, it's hard to tell if the bone is free, but if a probe will go in with no resistance, you're likely close. May want to probe beforehand well before it's done so you know what that feels like. It won't be as drastic a difference as a brisket because the fibers won't tighten up as much before the "break", but there will be a difference.
You can also unwrap it when it gets to 195˚ or so and just let it ride. The foil will have done most of its job by then, and you'll be more easily able to do check for the bone wiggle.