You probably often wonder when your pork ribs are done if you’ve ever cooked them on the grill or tobacco smoker. This, along with “what is the best internal temperature for pork ribs?” is one of the most common questions we get at Hey Grill Hey. Let’s break down exactly how to determine when your ribs are done.
Pork spare ribs are a quintessential BBQ food. When cooked properly the ribs become fall-off-the-bone tender with a caramelized exterior flavored by smoke and spice rubs. However it can be tricky to nail the ideal doneness for tender yet perfectly cooked ribs. One of the most common questions backyard grillers have is – what temperature should pork spare ribs be to ensure they turn out right?
This article will provide a complete guide to determining doneness for pork spare ribs based on temperature and other visual cues Follow these tips to take your ribs from tough and chewy to meltingly tender perfection
Why Temperature Matters for Pork Spare Ribs
Temperature is a useful indicator of when ribs are done, but should be used in combination with other factors. Ribs contain a good amount of fat and collagen that must melt and break down during cooking to make the meat tender.
Cooking to the proper internal temperature allows this to happen properly. If ribs are undercooked, the fat and collagen won’t sufficiently melt and they will be tough If overcooked, they end up dry and overdone
However, relying on temperature alone isn’t always perfect either. The optimal temp can vary a bit based on the size and shape of the rack. Bones conduct heat differently than meat as well. This means temperature should be used along with the bend and tooth tests (explained more below) to check for perfection.
Target Temperature Ranges for Pork Spare Ribs
Here are the ideal temperature ranges to aim for when cooking pork spare ribs:
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185°F (85°C) – 195°F (90°C) – This is on the rarer side for ribs. The meat may still have a slight chew and pinkish hue. The fat and collagen are starting to melt and ribs are just becoming tender.
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198°F – 203°F (92°C – 95°C) – This is the ideal temp range for most pork ribs to reach peak tenderness. The fat and collagen have melted, creating succulent, fall-off-the-bone ribs.
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205°F – 210°F (96°C – 99°C) – Ribs are fully tender and well done at this range. The meat pulls cleanly off the bone with no resistance or chewiness. Can be slightly drier than lower temps.
For the most foolproof results, aim to cook ribs to around 200°F – 203°F (93°C – 95°C). Use a good digital meat thermometer to check temperature in the thickest part of the meat, avoiding bones.
Perform the Bend and Tooth Tests
Along with tracking temperature, perform these two simple manual tests during cooking to assess when ribs are perfectly tender:
The Bend Test
- Pick up the slab with tongs or heat-proof gloves and gently bend it. Properly cooked ribs will bend easily without cracking or snapping.
The Tooth Test
- Grab a bone near the edges and tug it with your fingertips. It should twist and pull out clean fairly easily when ribs are done.
Tips to Get Pork Spare Ribs to Ideal Temperature
Here are some tips to ensure your pork spare ribs reach the ideal internal temperature for tender, mouthwatering results:
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Remove the membrane for more even cooking.
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Trim excess fat to prevent flare ups that can burn the meat.
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Cook low and slow – aim for 225°F to 275°F indirect heat.
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Use a water pan in grill or smoker to prevent drying out.
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Wrap ribs in foil if struggling to get tender – this steam cooks them.
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Allow at least 4-6 hours total cook time depending on size of rack.
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Keep a close eye on temperature starting around 180°F.
How Long to Cook Pork Spare Ribs
As a very general guideline, spare ribs take around:
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3-4 hours at 250°F for a 2-3 lb rack
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5-6 hours at 225°F for a 4-5 lb rack
However, cook times vary a lot depending on many factors like temperature, grill/smoker type, meat thickness, etc. Rely on temp rather than time!
Signs of Overcooked vs Undercooked Pork Ribs
Here are visual signs your ribs may be over or undercooked if temperature alone isn’t clear:
Undercooked Signs
- Lots of resistance when biting meat
- Meat appears pink and moist
- Lots of fat remains unrendered
Overcooked Signs
- Dry, flaky meat
- Meat pulls off bones very easily
- Bark is very dark and crispy
Use these cues along with temp to determine doneness properly. Undercooked ribs just need more time. But be careful not to go too far if overcooked.
Let Pork Ribs Rest Before Serving
An important final step is allowing the ribs to rest 10-15 minutes once removed from the grill or smoker before cutting into them. This allows juices to redistribute through the meat for a moister bite.
Slice ribs between each bone into individual portions. Serve while still warm along with traditional BBQ sides like cornbread, coleslaw, baked beans and potato salad.
The ideal finishing temperature for tender, juicy pork spare ribs is around 198°F – 203°F (92°C – 95°C). Track temperature using a good digital instant read thermometer, but also perform the bend and tooth tests. Combining temperature with visual cues results in perfectly cooked ribs every time. Just be sure to start low and slow, allow plenty of time, and let ribs rest before serving.
Types of Pork Ribs
The most common pork ribs for grilling, smoking, and braising fall into 4 main cuts:
- Spare Ribs. Because they are close to the belly, spare ribs are flat and wide and have a lot of fat inside them. They also have a lot of connective tissue that holds the ribs together and helps the hog’s organs stay in place. Because they have both fat and tissue, spare ribs are great for cooking slowly to make them tender and flavorful.
- St. Lous Spare Ribs. St. A rack of full spare ribs is cut down to make Louis spare ribs. The last two or three bones are usually cut off, and the top two or three inches of thin bones and cartilage are also taken off. This trimming leaves St. Spare ribs from St. Louis that look more even than spares and have all the great fatty flavors you’d expect from a full rack.
- Baby Back Ribs. If you want to grill ribs, baby back ribs might be the most popular type. While these ribs have a little less fat than spare ribs and a little more meat above the bone, they are still very tasty and work well for both low and slow smoking and hot and fast grilling.
- Country-Style Ribs. Country-style pork ribs aren’t really ribs, despite what the butcher counter says. These “ribs” are actually 1 5-2 inch thick strips typically cut from the pork shoulder. They sometimes have bone segments and sometimes don’t, but they have the same amount of fat and tough connective tissue as ribs. I like to smoke and braise these and then serve them shredded and full of sauce.
The temperature is just one of many things you can use to tell if your ribs are done, as I said at the beginning of the post. There isn’t a single “magic number” for the perfect temperature for ribs, but you can use your thermometer along with the following items to make sure they are done:
A quality instant-read thermometer will give you a great deal of information on what’s happening inside those ribs during the cooking process. The tight connective tissue in ribs begins to break down around 195 degrees F. Anything under that temperature and your ribs will be chewy, stringy, and tough.
At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs are done when they reach 198 degrees F, but some need to be cooked until 203 degrees F to be juicy. Because of this range in final temperatures, thermometers are a good way to start finding the perfect ribs but not the only way to do it.
Best Internal Temp for Different Pork Ribs
200-202 degrees F is the best internal temp for spare ribs and their trimmed-down counterpart, St. Louis spare ribs. This higher temperature is due to the fat content and muscle structure of these cuts.
What Temperature Should I Cook My Ribs?
FAQ
Are spare ribs done at 165?
Are pork ribs done at 180?
What temperature is pork spare ribs done?
Are pork ribs done at 145?