I had the same problem trying to use my Maverick probe, kept telling me the meat was just as hot as the smoker, yikes! Removed that and just kept watching the temp. I pulled them out around 3 hours and they were about 170, so close to what Al had in his tutorial. Foiled them for an hour, temp right around 198, finished on the grill with the sauce and I was a happy guy Saturday night. My dad is turning 60 next weekend so this was my last chance to get perfect ribs before I cook 6 to 8 more racks this Saturday.
One question you all might be able to help with is how I should transport my ribs. I'm planning on smoking them Saturday afternoon with the same method but I need to drive about 20 minutes to get to my dads house for dinner. I think the plan will be to eat right when we get there. I was thinking I would just leave them in the foil, wrap towels around them and bring over in a cooler. Any tips or advice would be great.