What temperature to cook to? Dome vs grill.

So here's a question for you all in general, with the different ways people can setup their cooks: direct, half indirect, indirect, indirect with drip pan, indirect with water tray (did I miss any), having a HUGE impact on the difference between the dome temperature and the temperature on the grill surface, what do you cook to?

If your ribs need 120C for 6 hours do you set your dome temp to 120C? Do you put a probe on the grill area at set that to 120C? In some cases the difference can be staggering. I had a delicious and perfectly reverse seared tomahawk the other day but noted that the dome temperature said 105C on it - Meater probe said ambient was around 130C which is what I was aiming for.

How do you follow recipes?