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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.
I do my pork ribs between 225 and 250, they are done when they are done. Most folks dont cook ribs to a temp, but until they have the feel they want, Once mine pass the tong test, they are done. On the WSM that means about 4.5 hours +/- for bb's, and 5.5 hours +/- for spares. No foil, and maybe a squirt of tart wash around the 2 hour mark. Reply. post #4 of 13. 3/5/10 at 4:20pm.