They look real good, but yeah......that's a bit long for that type of rib.....try 2-1-45min.
Or even 2-1/4- 45min.-45min.
The time in foil is braizing & will cook faster than normal.......I've never once temped a flat of ribs, but just guessing that if pulled pork happens at, say, 195+, then it should be somewhat less than that to keep it on the bone......
With backribs, try out the toothpick test......pick should punch in with no resistance & juices run clear......
Bend test for regular ribs ~~>
(doesn't work as well for backribs 'cause they are so thick)
These:
Bend like this:
Oh, and counter-clockwise for pork......
Bet they tasted great.....no matter falling apart !!!!!!!