Well, your post beat me by 5 minutes, but I can still say I predicted success for you! I have found ribs (I cook mostly loin backs) take 6 - 6 1/2 hours at 225 to my preferred "bite-off," not "fall-off", the bone. Like I said, cook to toothpick test, not temp. On such a thin piece of meat with lots of bones, the probe is guaranteed to be inaccurate. I find 185 - 190 is "bite-off." If it ever really got to 205 on ribs, they'd fall apart being taken out. Congratulations!