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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.
The meat between the rib bones do not give a lot of leeway for using a thermometer but not to worry.. ribs are best cooked/smoked until they are tender. For spare ribs this normally takes about 6-7 hours. For Baby backs, you are looking at 5-6 hours depending on how meaty they are.For best results, use one or both of my tenderness tests below to make sure the ribs are ready to serve.or spare ribs this normally takes about 6-7 hours. For Baby backs, you are looking at 5-6 hours depending on how meaty they are. For best results, use one or both of my tenderness tests below to make sure the ribs are ready to serve.