Pork spare ribs are a delicious and popular choice for backyard barbecues and summer cookouts. When cooked properly, these meaty ribs become fall-off-the-bone tender with a caramelized and slightly charred exterior that provides incredible depth of flavor But nailing the perfect temperature is key to getting these ribs just right. Undercooked and they’ll be tough and chewy, overcooked and they’ll be dry and flavorless. So what’s the ideal internal temperature for pork spare ribs to ensure tender, juicy and flavorful results every time?
Why Temperature Matters For Pork Spare Ribs
Temperature is everything when it comes to cooking pork ribs. These cuts come loaded with fat, collagen and connective tissue that needs prolonged exposure to heat in order to fully break down. If the ribs don’t reach a high enough internal temperature this connective tissue won’t have melted away leaving the meat tough and chewy.
On the other hand, allowing the temperature to climb too high will cause the fat to render out completely, leaving the meat dried out. That’s why precision is so important when determining what temperature to cook pork spare ribs to.
What Happens During The Cooking Process
As the ribs cook, the collagen gradually dissolves through a process called collagen hydrolysis. This causes the meat to become more tender and succulent.
At around 160°F, the fat and collagen really start breaking down rapidly. Moisture is released, keeping the meat juicy.
Once the ribs reach 185°F – 195°F, the collagen has fully melted into gelatin and the meat easily pulls away from the bones. The rendered fat also keeps everything nice and moist.
So shooting for an internal temperature within this range allows the ribs to become fall-apart tender without losing too much moisture and becoming dry.
The Ideal Final Temperature For Pork Spare Ribs
Most experts agree that the ideal final internal temperature for pork spare ribs falls between 195°F – 205°F. Cooking to an internal temp of 200-202°F is considered the sweet spot for these meaty ribs.
At this temperature range, the collagen and fat has melted completely, allowing the meat to practically fall off the bone while still retaining plenty of moisture. The ribs have a slight chew but pull clean from the bones without resistance.
Visually, the meat has shrunk back from the ends of the bones by around 1⁄4 – 1⁄2 inch when they are perfectly done. The meat should have a deep caramelized crust on the surface from the smoke and seasoning rub.
Methods For Cooking Pork Spare Ribs To The Right Temp
There are several methods you can use to cook pork spare ribs to the ideal internal temperature:
Oven Roasted
- Cook at 225°F – 250°F until ribs reach 200°F internally.
- Allow at least 4 – 6 hours for ribs to fully break down.
- Rotate pans and flip ribs periodically for even cooking.
Grilled
- Use indirect heat at 225°F – 250°F.
- Cook for 4 – 6 hours with hood closed until ribs hit 200°F.
- Add smoke wood chunks for extra flavor.
Smoked
- Cook in smoker at 225°F – 250°F.
- Takes 5 – 7 hours to reach 200°F – 205°F.
- Use wood chunks like apple, cherry or hickory.
Sous Vide
- Cook sealed ribs in water bath at 165°F – 175°F for 12 – 24 hrs.
- Finish on grill to caramelize exterior.
Slow Cooker
- Cook on LOW for 7 – 8 hours until tender.
- Add liquid like broth, beer or juice.
- Use a meat thermometer to check temp.
Common Mistakes To Avoid
A few common mistakes can lead to improperly cooked spare ribs. Be sure to avoid:
- Not using a meat thermometer to monitor internal temp.
- Removing ribs from heat too early before collagen breaks down.
- Letting temp exceed 205°F, causing meat to dry out.
- Cutting ribs before allowing to rest, losing moisture.
- Cooking too hot and fast, leading to tough meat.
- Not leaving membrane removed for rub and smoke to penetrate.
Let The Ribs Rest Before Serving
Once the pork spare ribs have finished cooking, resist the urge to immediately slice into them. Allow them to rest for 15 – 30 minutes tented loosely with foil.
As they rest, the juices redistribute through the meat, helping it reabsorb some of the moisture lost during cooking.
If you cut into the ribs too soon, the hot juices will run out of the meat, leaving the ribs dry.
After resting, the ribs will be juicy, tender and ready for saucing (if desired) and carving.
For tender, fall-off-the-bone pork spare ribs loaded with smoky, meaty flavor, an internal temperature of 200°F – 202°F is ideal. Cooking low and slow using methods like oven roasting, grilling, smoking or the sous vide technique allows the fat and collagen to fully render while keeping the meat moist and juicy. Monitor the temp precisely with a meat thermometer for the best results. Rest the ribs before slicing and serve them up for your next backyard barbecue or cookout. With this foolproof method, you’ll have family and friends begging for your spare rib recipe every time!
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Technique and Temperature for Cooking the Perfect Pork Ribs
Smoking or slow roasting is the best way to restaurant-quality moist ribs. Slow roasting is simple to learn and always gives the same results, so you don’t have to worry about messing it up.
Follow these steps to get started:
- Use your favorite rub on the ribs, or you can buy a good one at the store or meat market.
- Preheat your smoker. An electric or gas grill can be used instead of a smoker if you don’t have one. Preheat it to 225 degrees.
- Smoke them or cook them slowly for three hours with indirect heat. Don’t put them directly over the fire or the heat.
- After three hours, put some of the cooking juices on foil and wrap the ribs in it.
- Continue cooking for 2 hours.
- Unwrap the ribs and then cook for one more hour.
- Now you can put the sauce on the ribs.
- After adding the sauce, either sear them or cook them slowly for another 30 to 60 minutes.
What Temperature Should I Cook My Ribs?
FAQ
What temperature is pork spare ribs done?
Are pork ribs done at 165 degrees?
Are pork ribs done at 180 degrees?
What temperature should pork spare ribs be cooked to?
While the USDA-recommended safe serving temperature for pork is 145°F, this temperature is not sufficient for achieving tender and juicy pork spare ribs. Cooking pork spare ribs to an internal temperature between 190°F and 203°F will break down the fat and collagen in the meat, resulting in a more flavorful and tender rib.
What is a Pork Ribs Temperature Chart?
A Pork Ribs Temperature Chart is a guide that provides a range of internal temperatures for different levels of doneness in pork ribs. It typically ranges from 145°F to 195°F (63°C to 91°C). Different temperature ranges indicate different levels of doneness.
How do you measure the internal temperature of pork ribs?
To measure the internal temperature of pork ribs accurately, you need to use a pork ribs temperature chart. This will guide you on the ideal temperature range for your desired level of doneness, ensuring that your ribs come out perfectly cooked every time.
What temperature should ribs be cooked to?
Although ribs are considered safe to eat at 170°F, for more delicious results, we recommend cooking your ribs to an internal temperature between 195°F and 203°F. You should cook your ribs past the done temperature.