{"id":5413,"date":"2022-01-27T17:14:19","date_gmt":"2022-01-27T09:14:19","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5413"},"modified":"2023-01-11T09:45:51","modified_gmt":"2023-01-11T01:45:51","slug":"ribs-done-temp-the-tenderness-test-vs-internal-temperature","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/ribs-done-temp-the-tenderness-test-vs-internal-temperature\/","title":{"rendered":"Ribs Done Right: The Insider’s Guide to the Best Internal Temperature"},"content":{"rendered":"\n
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Trying to figure out the right time to pull your ribs off the smoker can be tricky because there\u2019s so much to consider. Temperature is only a guide. You should also perform a series of tenderness tests to determine if your ribs are cooked perfectly. I asked some of the world\u2019s best pitmasters when they remove ribs from the smoker.<\/p>\n\n\n\n

The ideal temperature for smoked ribs is between 190\u00b0F and 205\u00b0F. However, each rack is different so always perform a tenderness test. There are several methods that pitmasters and barbecue experts use to determine when ribs are tender. These include the bend test, using a toothpick or small knife to probe between the bones, and checking the internal temperature with a meat thermometer.<\/strong> It’s important to remember that ribs need time to break down the connective tissues, resulting in tender, juicy meat, so plan on smoking them for at least six hours. With these tips in mind, you’ll be well on your way to producing perfectly cooked ribs every time.<\/p>\n\n\n\n

What the Experts Say<\/h2>\n\n\n\n

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Smoking ribs is a true test of a pitmaster’s skills, and knowing when they are done is crucial for producing tender, juicy meat with a smoky flavor. There are several methods that barbecue experts and pitmasters use to determine when ribs are fully cooked and ready to be served.<\/p>\n\n\n\n

One method is the “bend test,” where the pitmaster gently grabs the bone in the center of the rack with tongs and gives it a gentle bend. If the meat cracks and starts to pull away from the bone, the ribs are done. If they bend too easily and the meat tears, they need more time. If they’re tough and resist bending, they’re overcooked. <\/strong>As competitive barbecue pitmaster Myron Mixon says, “If you can cook a rack of ribs and have them fall off the bone, you can cook anything.”<\/p>\n\n\n\n

Another way to test for doneness is with a toothpick or small knife. As Chris Lilly, a competitive barbecue pitmaster and author, advises, “The ribs are done when the probe slides in with just a little resistance.” <\/strong>BBQ expert Meathead Goldwyn recommends using a meat thermometer as well, noting that ribs are done when they reach an internal temperature of 190-205\u00b0F.<\/strong> At this temperature, the collagen in the ribs will have broken down and the meat will be tender and easy to pull off the bone.<\/p>\n\n\n\n

Pitmaster and owner of BBQ Dave’s in Indiana, Dave Anderson, also advises using a meat thermometer to ensure that ribs are fully cooked. However, pitmaster Tuffy Stone prefers the “bend and snap” test, where the pitmaster gently grabs the middle of the rack with tongs and gives it a slight bend. If the rack cracks and starts to break, the ribs are done.<\/strong> If it’s still too tough and doesn’t want to break, it needs more time.<\/p>\n\n\n\n

It’s important to note that ribs need time to break down the connective tissues, which results in tender, juicy meat. As Aaron Franklin, owner of Franklin Barbecue and author of “Franklin Barbecue: A Meat-Smoking Manifesto,” points out, “The old saying goes, ‘You can\u2019t rush good barbecue.’ And when it comes to smoking ribs, this is especially true. Ribs need time to break down the connective tissues, which results in tender, juicy meat.<\/strong> Plan on smoking ribs for at least 6 hours, and as long as 12 hours.”<\/p>\n\n\n\n

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Why is 203\u00b0F is The Magic Number?<\/h2>\n\n\n\n

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The USDA recommends cooking ribs to a safe internal temperature of 145\u00b0F, however, the meat would be far too tough if you were to serve ribs at this temperature. As with brisket, meat that contains a lot of connective tissue needs time at low temperatures in order to break down and tenderize. When testing your ribs for tenderness, go by feel rather than temperature. However, you will find ribs will reach perfect tenderness at around 203\u00b0F, although it may vary between ribs.<\/p>\n\n\n\n

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The Rib Bend Test<\/h2>\n\n\n\n

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The most common tenderness test for ribs is the bend test. This involves bending the rib rack, and learning how to feel what the perfectly cooked ribs should feel like. If the ribs have reached doneness, it should feel as though you could rip the ribs in half. When cracks emerge in the meat, that means the ribs are getting close. If the ribs bend all the way without snapping or cracking, then they need longer.<\/p>\n\n\n\n

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“When To Sauce Ribs? We Asked The Pitmasters”<\/a><\/p>\n\n\n\n

The Rib Bone Twist Test<\/h2>\n\n\n\n

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Another tenderness test is to twist one of the bones. When the meat has reached ideal tenderness, it should feel as though you could twist the bone and the meat could come off. However, you don\u2019t want ribs so tender that the meat falls off the bone. Chewing meat from the bone is one of the most enjoyable parts of the experience.<\/p>\n\n\n\n

The Toothpick Test<\/h2>\n\n\n\n

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Another common rib tenderness test involves sticking a toothpick into the meat between the ribs. When ribs have reached ideal tenderness, there should be no resistance when you insert the toothpick, and it will feel as though you are poking the toothpick into a stick of butter. Ribs often have thicker parts of the slab, so make sure you poke different areas of the ribs. Instead of a toothpick, you can also use an instant-read thermometer probe to test for tenderness while also observing the temperature reading.<\/p>\n\n\n\n

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https:\/\/www.youtube.com\/watch?v=Yx2PbhS9YD4<\/a>