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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.
Donât worry too much about the actual temp if the ribs pass these simple tests. Youâre safe at a 145 degree internal temperature, but youâll want your ribs much more done than that. Your risks of bacterial contamination and contracting a nasty case of food poisoning are much greater with poultry than with pork.