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The food probes are maverick et-732 (near enough - they're Ivation branded, but apparently the same thing).
I use a thermocouple for the pit.
As I have three probe jacks, I may use one of them for the pit, and disable the thermocouple.
I'm pretty sure it's not the rub drying out the meat - I've used the same proportions when I've done ribs in the oven overnight (although I couldn't say what temp that was at).
NotThamesWater
Aroogah
How much salt in the rub?
GAH ! Celcius!
*spits
*does calculations
You want 95c as your stopping point for the short ribs with 107C as your pit temperature.
Sounds like your food / temp probes were plugged in backwards although without a graph, who knows? What is your thermometer? I have the Maverick wireless one.