I made long bone beef back ribs in March 2010 and liked them very much. I wanted to try making them again, but this time I would use a simpler rub and wrap them in pink butcher paper at the end of the cooking process. I’m not sure they were better than the ribs I made in 2010, but they sure tasted great!.
These are pictures I took on July 5, 2015, when I grilled these long bone beef back ribs.
Beef ribs fresh off the grill often sport a tantalizing pinkish hue that has barbecue lovers salivating But can beef ribs be pink and still be safe to eat? The short answer is yes In fact, when smoking beef ribs, it’s common for the meat to retain a pink tinge even when fully cooked through.
In this article, we’ll explore why smoked beef ribs can look pink, whether it’s safe to eat pink beef ribs, and how to ensure your ribs are cooked properly. We’ll also look at what to do if you accidentally undercook your beef ribs. Let’s dive in!
Why Smoked Meat Stays Pink
To understand why smoked beef ribs remain pink, we first need to understand what makes meat red in the first place. The red color in beef comes from a protein called myoglobin Myoglobin acts as an oxygen transporter within muscles, turning red when exposed to oxygen The more myoglobin a meat contains, the deeper red it appears.
When meat is smoked, nitric oxide in the smoke binds to the myoglobin on the surface, stabilizing the red color. This creates a pink “smoke ring” in the outer layer of the meat. Since this pink layer is just below the surface, it remains visible even when the interior meat proteins are cooked through.
So in short, smoked beef ribs can appear pink due to the stabilized myoglobin, even when fully cooked. It’s a sign of a properly smoked rack of ribs!
Is Pink Beef Safe To Eat?
Now that we know why smoked beef ribs are pink, the next question is whether it’s safe to eat them that way.
The USDA states that beef is safely cooked to 145°F. At this temperature, any potential harmful bacteria are killed off.
For tender, fall-off-the-bone ribs, you’ll want to smoke them until they reach 195-205°F internally. This extended cooking at a high temperature ensures any bacteria are eliminated.
So yes, beef ribs that retain a pink tinge are perfectly safe to eat! The pink color is simply a remnant of the stabilized myoglobin, not undercooked meat. As long as the internal temp reaches 145°F, pink beef ribs pose no safety risk.
How To Ensure Your Ribs Are Fully Cooked
While smoked beef ribs can safely be pink, you still want to verify they are cooked through. Here are some tips:
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Use an instant-read thermometer to check the internal temperature, ensuring it reaches at least 195°F in the thickest part of the meat.
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Check for doneness by poking the meat with a fork or knife. It should be very tender and easily pull away from the bone.
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Look for crispy, caramelized bark on the outside, a sign of thorough smoking.
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Cut into a rib to inspect the inside – it should be hot throughout with no cold, raw spots.
Taking these steps will confirm your ribs are smoked through, regardless of any pink coloration.
What If You Eat Undercooked Beef Ribs?
If you accidentally eat beef ribs before they are fully cooked, you may be at risk of food poisoning. Symptoms include nausea, vomiting, stomach cramps, and diarrhea.
The effects usually appear within 24 hours and last around 3 days as your body flushes out the bacteria. Stay hydrated and get plenty of rest to recover quicker.
In severe cases, undercooked beef could contain E. coli bacteria. This may progress to a life-threatening infection and requires immediate medical care. Symptoms include bloody diarrhea, high fever, and vomiting.
To be safe, if you suspect you ate undercooked ribs, monitor yourself closely for symptoms and see a doctor at the first sign of severe illness.
Tips For Perfectly Cooked Beef Ribs
Follow these tips for beef ribs with finger-licking, fall-off-the-bone texture:
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Choose the right ribs – back ribs or plate ribs work best.
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Remove the membrane for better smoke absorption.
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Season well with a salty dry rub.
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Smoke at 225-250°F until tender, 5-6 hours.
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Spritz with apple juice or beef broth to keep moist.
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Wrap at 160°F for tender, juicy results.
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Cook to 195-205°F for ideal doneness.
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Let rest 20 minutes before serving.
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Slice between bones for easy eating.
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Pair with your favorite barbecue sides!
Proper smoking and temperature monitoring are key for beef ribs with the perfect amount of pink smoke ring that are cooked through but not overdone.
Is Pink Beef Safe to Eat? The Takeaway
So go ahead, enjoy those pink, smoky beef ribs to your heart’s content! Just take steps to ensure they’re fully cooked, and you’ll be in barbecue heaven.
Details Of The Cook
Barbecue the beef back ribs at 250-275°F for 3 hours. I did not spritz, spray, baste, mop, sauce or turn these ribs during this time.
Here’s how the cooker temperature went during the first three hours of cooking:
| Time | Lid Temp | Vent 1 % | Vent 2 % | Vent 3 % |
| 12:20 pm | – | 100 | 100 | 100 |
| 12:50 pm | 230 | 100 | 100 | 100 |
| 1:20 pm | 245 | 100 | 100 | 100 |
| 1:40 pm | 257 | 100 | 100 | 100 |
| 2:00 pm | 265 | 50 | 50 | 50 |
| 2:20 pm | 262 | 50 | 50 | 50 |
| 2:50 pm | 282 | 50 | 0 | 0 |
| 3:20 pm | 262 | 50 | 0 | 0 |
Note that the vent percentages represent the way I set the vents at the time indicated.
After three hours in the WSM, wrap the ribs in a layer of pink butcher paper. Return them to the cooker or move them into a 275°F oven and continue cooking until tender. Start testing for tenderness at the 4 hour mark; ribs should be done after 4-5 hours of total cooking time.
Using The Minion Method
Use the Minion Method to light the Weber Bullet: fill about half of the charcoal chamber with Kingsford Charcoal Briquets that aren’t lit, and then spread about 30 to 40 hot coals on top of the ones that aren’t lit.
Place a few chunks of your favorite smoke wood on the hot coals—I used 2 oak chunks.
Assemble the cooker with the water pan in place but leave the water pan empty. The last time I cooked these ribs, I put water in the pan. This time, I chose not to use water.
Arrange the ribs on the top and bottom cooking grates using rib racks and put the lid on the cooker.
Set the top vent to 100% open and leave it that way throughout the entire cooking process. Start with all 3 bottom vents 100% open. As the cooker approaches 250°F, begin to partially close all 3 bottom vents to maintain 250-275°F. Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process.
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FAQ
Can beef ribs be eaten medium rare?
Is it okay to eat ribs pink?
What color should beef ribs be when done?
Do beef ribs have to be fully cooked?
Can ribs be pink?
Yes. If you’re making smoked ribs, the meat will have a pinkish tinge around the edges (see The Visual Test, below. This is a normal reaction, and it will remain even when the pork is fully cooked. Otherwise, pink ribs are a sign that the meat hasn’t fully cooked through yet.
Can smoked ribs be pink and still be cooked through?
Yes, smoked ribs can be pink and still be cooked through. In fact, this phenomenon is common with smoked meats. If you’ve done the job right, a pinkish tinge is not only safe, but a good sign. Pork is considered safe to eat as long as it’s cooked to at least 145 degrees Fahrenheit.
Is pink meat on ribs unsafe?
It is generally advised against having pink meat on pork and chicken for health reasons. However, for ribs, pink meat is not necessarily a sign of overcooking or unsafe food. Cooking ribs for too long can result in overcooked ribs, with a burnt exterior instead of a beautiful bark. The passage is discussing the negative effects of overcooking ribs, not the safety of pink meat itself.
Why do smoked pork ribs have a pink color?
The pink color on smoked pork ribs, often referred to as the ‘smoke ring’, is not a sign of undercooking. The phenomenon of a pink halo just below the bark of smoked meats is reintroduced, not created. This color is caused by the nitrites in the meat reacting with the smoke.