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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.
This is the easy part! Place the ribs over indirect, medium heat on your grill. The temperature should be about 325 degrees F. Cover the grill, and cook the ribs for approximately two hours. Do not check on the ribs for the first 30 minutes â this is crucial! If you open the grill too many times, you put the ribs at risk of drying out. After the two hours are up, use a fork to make sure the ribs pull off the bone easily. If so, they are done.