At What Temperature Are Ribs Done?
Ribs are typically considered done when they reach an internal temperature of 145-165°F (63-74°C), depending on the cut of meat and the desired level of tenderness. It’s important to use a meat thermometer to ensure accurate temperature readings and avoid undercooked or overcooked ribs. Additionally, some pitmasters or chefs may prefer to use the “bend test” or “pull test” to check for doneness, where the ribs should have a slight give or pull away from the bone when gently pulled.