Achieving Tender, Juicy Pork Spare Ribs – The Ideal Internal Temperature

When it comes to classic barbecue fare, slowly smoked pork spare ribs are a crowd-pleasing favorite. The keys to incredible ribs are achieving the ideal tenderness while maintaining moisture and flavor. But nailing down the perfect internal temperature can be tricky. New pitmasters often wonder – what temperature should pork spare ribs be to ensure the meat reaches the ultimate state of “fall-off-the-bone” perfection?

In this guide we’ll cover everything you need to know to smoke competition-worthy spare ribs in your own backyard. including

• Target temperature ranges for perfect doneness
• Step-by-step smoking and grilling methods
• How to accurately check internal temperature
• Common mistakes to avoid
• Tips for juicy, tender results every time

So let’s get smoking! With the right techniques and temperatures, you’ll be biting into meaty, smoke-kissed ribs in no time.

What Is the Ideal Internal Temperature for Pork Spare Ribs?

According to barbecue experts, the target temperature range for tender, juicy pork spare ribs is:

• 195°F to 205°F (90°C to 96°C)

This window allows the collagen in the meat to melt into succulent gelatin. It also slowly renders excess fat, bastes the meat, and concentrates flavors.

Most competition pitmasters aim for an internal temp of 198-203°F (92-95°C) for the quintessential “competition-ready” spare ribs. This ensures the ribs easily pass the “bend” and “bite” tests judges use.

For ultra-tender spare ribs, cook up to 205°F (96°C). The meat will be fall-off-the-bone soft but may be slightly drier. For tender but not overly soft ribs, 195°F (90°C) is ideal.

Cooking below 195°F risks unrendered fat and tough ribs. Exceeding 205°F dries out the meat. Maintaining temps in the target window is key for the perfect texture.

Step-by-Step Guide to Smoking Pork Spare Ribs

Follow this simple process for foolproof results:

1. Prepare the Ribs

• Choose meaty, well-marbled ribs
• Remove membrane for better smoke absorption
• Season generously with dry rub

2. Preheat Smoker

• Bring smoker to 225-250°F
• Add soaked wood chunks (hickory, pecan, etc.)

3. Place Ribs in Smoker

• Lay ribs meat-side up on cooking grates
• Insert a probe thermometer into thickest section

4. Smoke and Spritz

• Maintain even heat around 250°F
• Spritz with juice/cider every 45-60 minutes

5. Wrap Ribs

• When internal temp hits 165°F, wrap tightly in foil

6. Finish Unwrapped

• Unwrap ribs once 205°F temp is reached
• Glaze with sauce during last 30 minutes if desired

7. Rest and Serve

• Let ribs rest 15-20 minutes before cutting into individual ribs
• Slice between bones and enjoy!

Maintaining proper smoker temperature and monitoring internal temperature ensures juicy, properly cooked ribs every time. Now let’s look at how to accurately check doneness.

How to Check the Internal Temperature of Pork Spare Ribs

Since spare ribs contain various muscles and types of meat, take temperature readings in a few different spots to be sure.

• Use an instant read thermometer like the Thermapen Mk4.

• Insert the probe into the thickest part of the meat between bones.

• Also check temperature close to and away from bones for an average read.

• Test for doneness after unwrapping and again before serving.

• Look for 195-205°F range for perfect doneness.

Visually, properly cooked ribs will have browned, caramelized exterior bark. Meat will have shrunk back from bones by 1⁄4 to 1⁄2 inch. Juices should be clear, not bloody. The bones should twist slightly with gentle pressure.

For ultimate doneness confirmation, use the bend test. Gently lift ribs with tongs – they should crack but not completely break.

Common Mistakes to Avoid

It’s easy to dry out or undercook ribs if you’re not careful:

• Cooking at too high of heat
• Not monitoring internal temperature
• Cutting into ribs before resting
• Skipping wrapping step
• Saucing too early
• Removing ribs too late once target temp is hit

With the right techniques like spritzing, wrapping, glazing, and resting, you can avoid these pitfalls and achieve mouthwatering spare ribs each and every cook.

Tips for Juicy, Tender Results

Beyond hitting the ideal internal temperature, here are some extra tips for finger-licking ribs:

• Start with quality, well-marbled ribs for juiciness

• Apply a flavorful dry rub up to 24 hours before smoking

• Use water pans or spritz ribs every hour with juice or broth

• Wrap ribs at stall around 165°F to accelerate cooking

• Reserve foiling juices to mop on ribs for extra moisture

• Let ribs fully rest before cutting for juicier meat

• Cut ribs between bones to serve rather than chopping the rack

Mastering the Art of Smoked Pork Spare Ribs

From prepping the ribs to mopping the sauce, smoking spare ribs is an art form. But armed with knowledge of what internal temperature to target along with the proper technique, you’ll achieve competition-caliber results. Watching juicy, tender meat fall off the bone after hours of careful smoking is utter perfection.

Next time your crew is craving classic barbecue ribs, grab some pork spare ribs and put this guide to work. We guarantee when you bite into smoky, moist ribs smoked between 195-205°F, your patience at the smoker will pay off in smiles, sauce-covered faces, and cleaned bones. Now get firing up that smoker and start perfecting your ribs!