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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.
Char the ribs. Cook the ribs on the hot side of the grill for 2 to 5 minutes or until lightly charred. Check the internal temperature of the ribs by sticking a meat thermometer into the center of the thickest rib. The internal temperature should read 145 degrees Fahrenheit (63 degrees Celsius).