I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven.
For example, I'm currently baking baby-back ribs wrapped in foil. This recipe calls 3 1/2-4 hours at 275 degrees. However, the ribs reached an internal temperature of 200+ degrees after only 2 hours.
I took the ribs out and tested for done-ness, but found the meat cooked well done but chewy. After letting them sit (wrapped) on the counter for about 15 minutes, the ribs went back in the oven at 225 for the remaining time.
If the issue was simply that I need to cook them lower and longer, I'd be fine with that- but it's not. People achieve great results using various times, temperatures, and recipes. This is definitely a problem with technique.
My question is this- is an internal temperature of 200+, after only 2 hours, not excessive?