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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 trick to great ribs is to cook them very slowly with the BBQ sauce on them. You can do this in an oven, just set the temperature to 225Â° F (about 107Â° C). I occasionally use an electric smoker, which cooks at about 200 to 225 degrees Fahrenheit. I've also used this method on my gas grill and in my oven. Cook the ribs for 4Â½ to 5 hours. The time it takes you to cook the ribs may vary depending on the true temperature of your grill, oven, or smoker, the temperature of the ribs when you start, and other factors. Baby back ribs take 30 to 45 minutes less than spareribs.