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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.
1 Place the ribs on a cookie sheet and cover them with foil. 2  Leave the ribs out for one hour until they reach room temperature. 3  Preheat the oven to 250 degrees Fahrenheit (121 degrees Celsius). 4  Place the racks in the oven and bake the ribs for between 2 and 2Â½hours, or until they're tender. Leave the ribs out for one hour until they reach room temperature. 2  Preheat the oven to 250 degrees Fahrenheit (121 degrees Celsius). 3  Place the racks in the oven and bake the ribs for between 2 and 2Â½hours, or until they're tender. 4  Remove the ribs from the oven and uncover them.