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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.
Testing for doneness. 1  When itâs time for the ribs to come off the grill, first let them rest and cool down for about 15 minutes so that theyâre easier to handle and slice. 2  When itâs time to slice the ribs, cut between the bones using a sharp knife. 3  Notice the telltale smoke rings around the outer edges of the ribs.