The Perfect Temperature for Pork Spare Ribs

Pork spare ribs are a classic BBQ favorite but getting them just right can be tricky. Overcook them and you’ll end up with dry, tough meat. Undercook them and you risk foodborne illness. So what’s the perfect temperature for pork spare ribs? Let’s take a closer look.

Why Temperature Matters

Temperature is key when cooking any type of meat.Pork needs to reach a high enough internal temperature to break down tough connective tissues and melt fat into succulent moistness. At the same time, going overboard leads to overcooking.

With pork spare ribs specifically, the temperature window is narrow. These ribs contain a higher ratio of fat and connective tissue compared to baby back ribs. That extra collagen needs high heat to transform into tender gelatin

Understanding the ideal temperature range is the only way to nail the texture of pork spare ribs every time. No poking or prodding can replace the precision of a thermometer reading.

Minimum Safe Temperature

The USDA recommends cooking pork to at least 145°F to destroy potential pathogens. However, this is the bare minimum for food safety – ribs at this temp will be unpleasantly chewy.

145°F should be considered the lowest temperature you’d ever want to serve pork spare ribs. 160°F is better for lightly pink, juicy meat.

Ideal Serving Temperature

For pork spare ribs that pull cleanly off the bone in moist, succulent bites, aim for:

190-203°F – This is the ideal range for tender, fall-off-the-bone ribs with a perfect balance of texture. At around 195°F, the collagen has melted completely into lubricating gelatin.
203-210°F – Ribs in this range will be extremely tender and starting to loosen on the bones. The texture begins to go past fall-off-the-bone into a more mushy, shredded consistency.

So for the best spare rib texture, remove them from the grill or smoker when the thickest part of the meat registers between 190-203°F.

If you prefer literal fall-off-the-bone ribs and you don’t mind some shredding, cook them up to 210°F maximum.

How to Check Temperature

Using an instant read thermometer is the only reliable way to determine when pork spare ribs are properly cooked. Here are some tips for accurate temping:

Insert the probe into the thickest part of the meat, avoiding bones.
Test temperature in several spots to account for uneven cooking.
For long, slow cooking, monitor temperature periodically after the first 2-3 hours.
Double check again near the end of estimated cook time.
When nearing the target temp, check every 15 minutes.
Always let ribs rest 5-10 minutes before cutting to allow juices to redistribute. The temperature will rise slightly during this time.

Digital thermometers make temping easy. Models like the Thermoworks Smoke X4 allow you to monitor ribs remotely throughout the cook, so you don’t have to constantly open the grill.

What If Ribs Aren’t Done On Time?

Pork spare ribs can take anywhere from 4 to 6+ hours to cook low and slow for max tenderness. But sometimes they stubbornly lag behind schedule.

If dinner time is approaching and your ribs are still under 180°F, consider these options:

Wrap in foil – The foil steam effect will speed up cooking. Ribs wrapped at 160°F will hit 205°F almost twice as fast.
Turn up the heat – If cooking low and slow, bump temperature up to 300-350°F to quickly finish them. Keep a close eye to avoid overcooking.
Cut ribs in half – Halving racks reduces thickness for quicker, more even cooking. Aim for 3-4 bone sections.
Finish in the oven – Oven roasting at 300-325°F will get slowed down ribs across the finish line.

Don’t rush the process too much or you’ll sacrifice flavor and tenderness. If needed, let dinner wait another 30-60 minutes to allow ribs to cook thoroughly to the right temp.

Common Pork Spare Rib Cooking Temp Questions

Here are answers to some frequently asked questions about temperature and pork spare ribs:

Should I wrap ribs in foil or not?

Wrapping helps speed cooking by braising ribs in their own steam. Unwrapped ribs develop more smoky flavor and crisped bark. For max tenderness, wrap between 160-170°F once smoked flavor has set in.

Do ribs need to rest after cooking?

Yes, always let ribs rest 5-10 minutes before cutting to allow juices to absorb. The internal temp will continue rising 5-10°F during this time.

How can I tell when ribs are done without a thermometer?

Visual signs like meat shrinkage or bones poking out are unreliable. Same for poking ribs or doing a bend test. The thermometer doesn’t lie!

Is there a formula for cooking time vs. temp?

Unfortunately there is no precise formula, since cook times vary widely depending on thickness, grill temp, and other factors. Use a good recipe and monitor temp!

My ribs are at temp but still tough – what should I do?

Try wrapping in foil and cooking for another 30-60 minutes to further break down collagen. Add moisture like apple juice or beer if ribs are drying out.

Can I let ribs overshoot temp a bit to make them more tender?

Yes, cooking up to 210°F will make ribs extremely tender and loose on the bone. But be careful, going much beyond 210°F risks drying them out.

Master the Perfect Pork Spare Rib Temp

Learning to nail the ideal internal temperature is the key to perfect pork spare ribs every time. Follow this guide to temping success:

Cook to at least 190°F for ideal tenderness
Target 195-203°F for maximum fall-off-the-bone texture
Use a thermometer to monitor temp precisely
Allow ribs to rest before serving

With the right temperature knowledge, you’ll be serving championship-worthy pork spare ribs off your own smoker in no time!

What Temperature Should I Cook My Ribs?

FAQ

Are ribs done at 170?

The long and short(rib) of it is that it provides the collagen and fat in the ribs to melt and render giving you a tastier and more tender outcome. How do you know they’re ready? The best way is to use a BBQ Thermometer to ensure you reach the perfect internal temperature of between 195°F and 203°F.

What temperature is pork spare ribs done?

200-202 degrees F is the best internal temperature for spare ribs and their trimmed-down counterpart, St. Louis spare ribs. This higher temperature is due to the fat content and muscle structure of these cuts.

Are pork ribs done at 180 degrees?

Baby Back Ribs may be safe to eat at 145°F but they won’t be tender or as flavorful as they should be. The collagen and fat have not yet melted into the meat. Connective tissues will be inedibly tough. It is widely agreed that ribs are done between 180°F and 195°F.

What temperature should pork spare ribs be cooked to?

While the USDA-recommended safe serving temperature for pork is 145°F, this temperature is not sufficient for achieving tender and juicy pork spare ribs. Cooking pork spare ribs to an internal temperature between 190°F and 203°F will break down the fat and collagen in the meat, resulting in a more flavorful and tender rib.

What temperature should ribs be cooked to?

When it comes to cooking ribs, there are different types that require different cooking times and temperatures. For instance, country-style ribs are more like bone-in pork chops than baby back ribs. They are best cooked to an internal temperature of exactly 145°F when they are still tender and juicy.

How do you measure the internal temperature of pork ribs?

To measure the internal temperature of your pork ribs accurately, you need to use a pork ribs temperature chart. This will guide you on the ideal temperature range for your desired level of doneness, ensuring that your ribs come out perfectly cooked every time.

What is a pork ribs temperature chart?

A Pork Ribs Temperature Chart is a guide that provides a range of internal temperatures for different levels of doneness in pork ribs. The temperature chart typically ranges from 145°F to 195°F (63°C to 91°C), with different temperature ranges indicating different levels of doneness.