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.
Smoked pork ribs are a sublime treat for any barbecue aficionado. When the ribs come out of the smoker tender, juicy and infused with wood smoke flavor, it’s BBQ perfection. However, properly smoking ribs requires careful temperature control to ensure the ideal finished result. This article provides a complete guide to identifying when smoked pork ribs are done based on temperature readings.
Why Temperature Matters
Reaching the right internal temperature is the only reliable way to know when smoked pork ribs are fully cooked and ready to devour. Relying on appearance texture or time alone doesn’t work as well because
- Each cut of ribs has different collagen content affecting ideal doneness temp
- Cooking times vary based on smoker temp, humidity, wind and more
- Ribs can stall around 150-170°F, prolonging cooking time
- Bone conducts heat at different rate than meat
Temperatures indicate clearly when ribs have reached food safe doneness and proper tenderness,
Target Temperature Ranges
The optimum finished temperature for smoked pork ribs depends on the specific cut
- Baby back ribs: 200-205°F for fall-off-the bone texture
- Spareribs: 195-203°F tender but still cling to bone a bit
- Country-style ribs: 185-195°F since less collagen to break down
To identify your ideal temp range:
- If you prefer drier, firmer ribs, shoot for lower end
- For ultra-tender ribs, aim for the higher end of the range
- Adjust temp down slightly for reheating previously cooked ribs
The target temp gives you the perfect balance of texture and moisture.
Choosing the Best Smoker Method
To bring ribs to the right temperature, the cooking method matters:
- Offset smoker: Ideal for true low and slow smoking at 225-275°F
- Electric smoker: Maintains steady precise temperature control
- Pellet smoker: Imparts smoke flavor at temps up to 350°F
- Charcoal smoker: Requires close monitoring but produces excellent smoke
- Smoking on a grill: Indirect heat with wood chips or chunks works great
The right smoker makes it easier to hit the ideal finished temperature.
Step-by-Step Temperature Tips
Follow these steps when smoking ribs to control temperature properly:
- Insert thermometer into the thickest meatiest area between bones
- Penetrate at least 1-inch deep to get an accurate center reading
- Maintain steady smoker temperature between 225-275°F
- Start checking temperature after 2-3 hours of smoking time
- Check every 30-60 minutes until 15°F below target temp
- Remove from smoker and wrap or sauce ribs once at ideal temp
- Always allow ribs to rest 10-15 minutes before serving
It takes some practice to perfect the target temp. Adjusting your smoking methods dial it in.
Common Smoking Mistakes
Watch out for these common mistakes that throw off ideal smoked rib temps:
- Allowing smoker temperature to fluctuate widely
- Forgetting to check ribs for several hours
- Not using a thermometer and relying on look and feel
- Cutting into ribs right after smoking instead of resting
- Leaving smoked ribs out too long before refrigerating
Avoid these errors and you’ll achieve fantastic properly cooked smoked ribs every time.
Handling and Serving Safely
Take care of those delicious smoked ribs:
- Always defrost ribs properly in the fridge 1-2 days before smoking
- Marinate ribs in the refrigerator, not on the counter
- Discard ribs that look or smell bad before cooking
- Refrigerate smoked ribs within 2 hours of cooking
- Reheat smoked ribs gently to 165°F minimum before serving
Follow these guidelines and food safety is covered.
Smoked Rib Recipes
Here are some mouthwatering smoked rib recipes for temperature-controlled, tender, juicy results:
Sweet and Smoky Baby Back Ribs
- Apply spicy-sweet rub
- Smoke at 250°F for 4 hours until 205°F
- Lightly glaze with sauce before serving
Maple Bourbon Smoked Spareribs
- Season with maple bourbon rub
- Smoke at 225°F for 5-6 hours until 195°F
- Brush with maple bourbon bbq sauce
Smoked Country Style Ribs
- Use Memphis style dry rib rub
- Smoke at 250°F for 2-3 hours until 185°F
- Slice and serve with additional dry rub
Perfectly smoked pork ribs are all about monitoring temperature. Use a digital instant read thermometer and target the ideal temp range based on cut and desired texture. Maintain steady low heat in your smoker for maximum flavor. Allow ribs to rest before cutting or serving. Mastering temperature makes incredible mouthwatering smoked ribs.
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.
Membrane Removal with Paper Towels
You can change the final texture of your ribs even more than the temperature. You can leave the papery membrane on the bone side of the ribs or take it off. This membrane is thin and white. As you cook your ribs, the membrane dries out and can turn leathery.
To combat that undesirable bite of papery/dry membrane, most people choose to remove it completely. Using a butter knife, lift one end of the membrane and wiggle it loose. Then, hold it firmly with a paper towel and peel it off the rib bones.
Others would rather leave the membrane on, but to keep it from biting too hard, they score it all along the bone side of the ribs with a sharp knife. This makes for an easier bite-through experience.
What Temperature Should I Cook My Ribs?
FAQ
Are pork ribs done at 165 degrees?
Are pork ribs done at 180?
Can you eat smoked ribs at 160?