Troubleshooting Oven BBQ Cooking Times
The temperature you are reading is heavily flawed. There is no way your probe's reading will not be heavily biased by proximity to bone, and the relative thinness of the meat. 

Regardless of all that, barbecue is done when it is done. When cooking meats whose connective tissue needs to be broken down, the final temperature will be well beyond food safety levels. You need to examine other metrics to assess whether or not your ribs are ready for consumption. Is the meat pulled back from the ends of the bones? Usually a quarter to half-inch is a good sign. Does the rack bend easily when picking it up from the middle (with a pair of tongs)? Does a probe slide in and out of the meat with ease? If you tug on one of the bones, does it loosen from the meat ever so slightly? This is what you should be looking for.

TLDR: taking the temperature of ribs is wildly inaccurate, and you should not be doing it anyway. Use tactile and visual cues to determine if you are done cooking.