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According to USDA, ribs are done when they are 145Â°F internal temp, but they may still be tough. If you take them up to 180Â°F, drop the oven temp to about 180Â°F and hold them at this temp for about 30 minutes, the collagens and fats melt some more at this temp and make the meat more tender and juicy.eat can cause this shrinkage. Put ribs on a hot grill and they will shrink within an hour, but they won't be done. On the other hand, if you keep the temp under 250Â°F, by the time the meat pulls back, it is overcooked. The peek-a-boo test.
Meats should be kept at either over 138 degrees or below 41 degrees to avoid contamination. Meats can be kept from 41 - 70 degrees for about 4 hours, and from 70 - 135 degrees â¦ for only about 2 hours before becoming potentially dangerous.aw pork ribs should not be allowed to sit at room temperature for  more than 20 minutes. The ribs must either be kept cold enough to  prevent the growth of bacteria or cook â¦ ed to kill any germs that are  present.