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.
Cooking pork spare ribs can be intimidating if you don’t know what temperature they should reach for perfect doneness. Undercooked ribs are unsafe to eat, while overcooked ribs end up dry and tough. So what’s the ideal internal temperature for juicy, tender and safe-to-eat pork spare ribs? This comprehensive guide has all the details you need for pork spare rib perfection every time.
Why Temperature Matters For Pork Spare Ribs
Temperature is key when cooking pork spare ribs because it determines the texture, moisture content and safety of the ribs. Pork needs to reach a minimum internal temperature of 145°F as specified by the USDA to eliminate harmful bacteria and make it safe to eat.
But cooked properly, pork spare ribs should reach a higher internal temp for ideal texture. Ribs cooked below 150°F will be pink, juicy and tender but slightly underdone for some people’s tastes. Temperatures between 160-170°F deliver ribs that are completely cooked through without being dry or tough. Higher temperatures up to 195°F produce fall-off-the-bone ribs but they can be slightly drier.
So when using a pork ribs temperature chart, keep in mind what texture you prefer. If you like juicy ribs that pull cleanly off the bone, aim for 160-170°F. For fall-off-the-bone tender ribs, cook up to 195°F.
How To Tell When Pork Spare Ribs Are Done
It can be tricky to tell when pork spare ribs are fully cooked by sight alone. Here are some ways to test for doneness:
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Use a meat thermometer – This is the most accurate way to determine doneness Insert an instant-read thermometer into the thickest part of the ribs, avoiding the bone. The temperature will tell you if the ribs are done
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Do the toothpick test – Stick a toothpick or skewer into the meatiest section of the ribs. If it slides in easily with no resistance, the ribs are tender and ready.
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Check for pulling away from the bone – Try lifting the ribs with tongs or gently tugging on an individual rib bone. If the meat is pulling back cleanly from the bone, it’s ready to eat.
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Look for browned/caramelized exterior – Properly cooked spare ribs develop a dark, caramelized outer bark from searing or smoking. If the ribs look nicely browned, chances are they’re fully cooked.
Trusting a meat thermometer over these visual clues will give you the most accurate read on doneness. Pork spare ribs are ready to eat when the thermometer displays 160-170°F for tender, not dry ribs. For fall-off-the-bone ribs, wait until 195°F.
What Is The Minimum Internal Temperature For Pork Ribs?
According to USDA food safety standards, the absolute minimum safe internal temperature for pork including ribs is 145°F. This minimum temperature kills potentially harmful bacteria like salmonella. Pork cooked to 145°F will be slightly pink in the center and is regarded by chefs as medium rare.
For pork spare ribs, a temperature of 145°F is lower than ideal, since the ribs would be slightly undercooked at this temp. They would be safe to eat but not as tender as they could be. For juicy, tender ribs, aim for an internal temp closer to 160°F.
What Temperature Should Pork Ribs Be When Finished?
These are the ideal finishing temperatures for different desired levels of doneness:
- Medium rare: 145-150°F
- Medium: 160-170°F
- Well done: 170-195°F
The most commonly recommended final internal temperature for pork spare ribs is between 160-170°F. At this temp range, the ribs are completely tender, juicy and cooked through without being dry. Their texture makes them easy to bite into and the meat pulls cleanly off the bones. This temp range gives you the classic pork spare rib texture.
For fall-off-the-bone spare ribs, cook them until they reach an internal temp of 195°F. The higher heat melts away all the collagen, making the ribs incredibly soft and tender but also drier than ribs finished at a lower temp. It’s ultimately a matter of personal taste – go with the finishing temp that matches the texture you enjoy.
How Long To Cook Pork Spare Ribs At 250 Degrees?
Cooking times for pork spare ribs can vary based on the thickness of the ribs, type of cooker and other factors. Here are some general timelines for smoking or grilling pork spare ribs at 250°F:
- 2 – 2.5 lbs rack of spare ribs: Cook for 2.5 – 3 hours
- 3 – 4 lb rack of spare ribs: Cook for 3 – 4 hours
- 4 – 5 lb rack of spare ribs: Cook for 4 – 5 hours
The most reliable test for doneness isn’t total cook time but rather, internal temperature. Use a digital meat thermometer to check for a temp of 160-170°F, regardless of how long the ribs have been cooking. The ribs are done when they hit the target temp.
For the tenderest possible spare ribs, remember to never cook them above 195°F internal temperature. Higher temps will cause them to dry out. Remove the ribs promptly when the thermometer shows 195°F for fall-off-the-bone ribs.
Tips For Cooking Juicy, Tender Pork Spare Ribs
Follow these handy tips for pork spare ribs with unbeatable texture:
- Remove the membrane from the ribs for better smoke absorption
- Apply a dry rub up to 24 hours before cooking
- Smoke or grill using indirect heat, around 250°F
- Spritz ribs with apple juice or broth during cooking
- Wrap ribs in foil at the halfway point to power through the stall
- Cook until internal temp reaches 160-170°F (or 195°F for fall-off-the-bone)
- Let ribs rest for 10-15 minutes before serving
With the right technique and monitoring the internal temperature, you’ll be amazed at how tender and juicy your homemade pork spare ribs turn out. Never overcook them past 195°F for the best results.
The takeaway? Always rely on an instant-read thermometer to determine when pork spare ribs are cooked to your desired level of doneness. For tender, juicy ribs, cook until the thermometer shows 160-170°F internally. And for fall-off-the-bone ribs, cook up to 195°F. Mastering these ideal final temperatures is the secret to perfectly cooked pork spare ribs every time.
Best Internal Temp for Baby Back Ribs
198-200 degrees F is the best internal temp for baby back ribs.
These ribs tend to be leaner and can dry out if cooked too high. The thermometer probe should slide into the meat like butter when you’re taking the temperature of baby backs. The ribs may not fall off the bone at this temperature, so keep that in mind.
If you want them to fall off the bone completely, the temperature should be above 200 degrees F. In that case, you’ll need some BBQ sauce to make up for the moisture that was lost.
Best Internal Temp for Pork Ribs
The best internal temperature for pork ribs is approximately 200 degrees F.
I recommend cooking all cuts of pork ribs to an internal temperature between 198 and 202 degrees F. Unfortunately, it’s hard to get an accurate reading on the internal temperature of pork ribs because the meat is thin and there are bones all over the place. Most temperature readings taken directly in rib meat can be very different from one end of the rack to the other and also depend on how close you are to a rib bone.
Despite these issues, an accurate instant-read thermometer and a few other tips and tricks to check for doneness will yield tender and juicy pork ribs every time!