When I started with the Bradley I also constantly monitored the temperatures in various zones until I got use to it, and determined that the bottom zone was best for my cooking style. I do the same with any new outdoor cooking equipment I get.
The internal temperature is one of the best sources to go by, but I also use a bamboo skewer to test for doness. When the skewer slide in with very little resistance, it is bite of the bone tender.. I didn't catch the internal temperature until you latest post. I was addressing the use of the 3-2-1 method for the country ribs, the dryness of the meat, and low temperature where your probe was located.
Like most cooking devices, there are different temperature zones. I rotate my racks, so I like to place my probe at the bottom rack, where the meat at the bottom is receiving the greatest amount of heat. If you place the probe in between trays of meat, the evaporation of moisture from the meat, will lower the temperature, and your probe will read lower. Some articles report that evaporation from meat, can lower the surrounding air temperature by as much as 40°F, at the beginning of a cook.
When I mention bottom rack, what I'm referring to is the bottom tray of meat, whether it be on the first rail from the top or the second rail etc. When I use less then four racks of food, I will always leave the bottom rail empty, and clip my probe onto the fourth rail (my probe has an alligator clip). If I only have one rack of food, I will use the third rail from the top, and with two racks I use the second, and third rails from the top, but I will always clip my probe onto the bottom rail, more than halfway to the door.
As for the country ribs. One way to tell if you have country ribs, is that the bone should have a roundest shape to, and not so flat as a baby back or flat like the shoulder blade.