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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.
But if you want to try your hand at looking cool, here are a few ways to know if your meat is cooked and more about using that trusty thermometer successfully. 1. Use a meat thermometer. . . correctly. When you are using a meat thermometer to check for doneness, insert it in the thickest part of the meat.If youâre cooking meat on the bone, make sure the thermometer isnât touching boneâitâs a conductor of heat and could give you a false reading.eel the meat. Some meat-cooking aficionados like to use the âfinger testâ as a reference for checking for doneness. There are a couple of ways to do it, but my favorite is as follows: to know what raw meat feels like, pinch the flesh of your hand below your thumb, while your hand is relaxed.