The best way to guarantee beef ribs are tender, juicy, and flavorful is to check the internal temperature. Learn the ideal internal temperature for beef ribs as well as the proper method for precise and delectable results by reading on!
Whatever method you use to cook your beef ribs, the ideal internal temperature remains the same. The most crucial factor is that the collagen in the ribs breaks down, giving them the delectably tender texture you’ve been craving, whether you’re grilling, smoking, or roasting. This only happens once they’ve reached the ideal internal temp.
To make the best beef ribs at home, read on to find out everything you need to know. Using your oven, smoker, grill, or slow cooker, our advice will enable you to precisely gauge the internal temperature for results that are restaurant-quality, whether you’re working with back ribs or short ribs.
What are beef ribs?
Back ribs, which are not short ribs, come from the cow’s back where the prime rib roast is located. They are, in fact, analogous to pork baby back ribs. They resemble baby backs in that they lack the shortribs’ distinctive cap of meat and are instead a treasure trove of intercostal (meaning between the ribs) meat. They are gnawing ribs, rewarding a thorough investigation of their structure rather than a casual glance. Oh, and they taste a lot like brisket. Their rendered fat is almost indistinguishable to my palate, and their tender meat tastes like a cross between brisket and ribeye even though it isn’t quite as intoxicatingly gelatinous as brisket meat.
Because they are cut from such a prized cut of meat, beef ribs have the disadvantage of typically being cut very closely to the bone. Consequently, while the meat between the bones is excellent, the meat on top of the bones itself is extremely scarce. A good prime rib roast or steak can fetch the butcher more money per pound than a slab of back ribs, after all!
How to find beef back ribs?
These are the ribs your butcher removes when she prepares a boneless prime rib roast or a tray of ribeye steaks. And that turns out to be their only problem: they aren’t always easily accessible. The number of racks of back ribs available at most butcher shops is limited by the amount of cuttings they have. You can make sure they have some on hand for you by calling a butcher shop or meat counter in advance. Just make sure to mention that you prefer back ribs to short ribs. If you can find a full rack of these delectable morsels that has not been cut into partial racks of three to five ribs, you are in fact very lucky. Partial racks are perfectly fine and cook just as well, but if you want full racks, make sure to call your butcher at least a day or two in advance.
How long to smoke beef ribs?
Beef ribs can cook well and easily in about 3 hours time. The ribs are filled with connective tissue, yes, but it seems to be of a finer, less dense sort. When smoked at 275°F (135°C), beef ribs become tender and well-rendered in record time. You can put them on after breakfast and eat them for a late lunch. Of course, the 3-hour time is a rough guide: the ribs will be done when they have cooked sufficiently and the collagen in them has dissolved enough. That is measured by temperature. Using a Smoke X2—combined with Billows™—or other leave-in probe thermometer to track the temperature is essential because these ribs will not bend floppily when they have finished cooking—especially if they are cut into 3–5 rib pieces. A thermometer probe placed in the thickest part of the meat between two ribs with the high temperature alarm set to 205°F (96°C) will alert you to a perfect doneness temperature. There will be a stall on these ribs, but it is much shorter than on other BBQ cuts.
The best seasoning for these ribs is a combination of salt and pepper, but you can also season them with your preferred beef rub. The silverskin membrane on the back (concave) side of the ribs must be removed, regardless of how you season them. Although necessary for beef ribs, this step is also crucial for pork ribs. The membrane will cook up into a hard, fibrous skin if it is not removed. Peel back a small portion of the membrane at one corner of the rack, grab it with a towel, and pull it off. Alternately, for best results, have your butcher do the membrane removal.
Smoked Beef Ribs Recipe
For this recipe, we’re following the method recommended by Jess Pryles in her Salt & Pepper Smoked Beef Back Ribs.
Ingredients
- 2 racks beef back ribs
- Your preferred barbecue sauceOR3 parts large-mesh black pepper (16-20 gauge)OR1 part kosher salt
Instructions
- Set your smoker to 275°F (135°C) and start burning your preferred kind of wood; oak is ideal for this dish.
- If you haven’t already, peel a small corner of the membrane off and pull it with a paper towel to remove the membranes from your ribs. (Again, it’s a great idea to ask your butcher to remove the membrane. ).
- If using the salt and pepper combine them.
- Apply your rub to the ribs thoroughly, working it into the meat.
- Place the ribs in the smoker.
- A probe for the meat and a probe for the smoker’s air temperature should be used to set up your Smoke X2 thermometer. Set the high alarm in the meat for 205°F (96°C). Set the air probe’s high and low alarms to 300°F (149°C) and 250°F (121°C), respectively.
- Use an instant-read thermometer, such as the Thermapen®, to check the temperature when the high alarm for the ribs sounds.
- The ribs should be wrapped in butcher paper and rested for 20 minutes.
- Cut the ribs apart and serve!
Remember to take pleasure in the knowledge that you produced this bounty in a fraction of the time that nearly every other barbecue dish requires as you chew on these bones and savor your brisket-on-a-stick. And with the aid of your Smoke and Thermapen, you’ll be able to tell that everything is done perfectly even before you take a bite.
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What Temperature Should I Cook My Ribs?
FAQ
Are beef ribs done at 180 degrees?
The ideal internal temperature for beef ribs is between 180°F and 195°F. At this temperature, they’ve reached the ultimate level of tenderness.
Are beef ribs done at 185?
Ribs should be cooked to an internal temperature of between 180°F and 195°F. Some experts demand a variance of plus or minus just two or three degrees because they are even more precise than that.
Are beef ribs done at 190?
When you’re done, the ribs’ internal temperature should be between 190 and 200 degrees. Purchase a meat thermometer if you don’t already have one. You can find one for under $20. Ribs that are cooked just right will fall apart with ease, but watch out—overcooked ribs will turn mushy.
What temp do you take beef ribs off the smoker?
It’s time to complete the process and bring everything together once your lovely ribs have finished seasoning and slow smoking. Use a good meat thermometer to smoke the ribs to an internal temperature of 203 degrees Fahrenheit.