What should ribs look like when done

There are four primal tests to determine if your ribs are ready, but there are different tests for different ribs. Spares are the traditional choice for sumptuous barbecued ribs, and come from the bottom section of the ribs of the pig, just above the belly. They are large in comparison to baby backs both in height and weight. Separation Test. This test is my choice, and all I use for spares. With your tongs, grasp the rack about one third of the distance between the rib closest to you and the rib the furtherest away.

Lift the entire rack away from the grill. If not, they need a little more time. Baby backs are from the top of the ribs, near…. They are smaller in all ways and require different testing methods. The picture above is a half rack of baby backs. Notice how the meat has pulled away from the bone? That separation can be caused by water evaporation and resulting shrinkage. The charred tips? Means nothing. For this test, use a small sharp knife to separate one of the rib bones from the rest of the rack.

Grasp the rib in the middle taking care not to burn yourself and give it a quick sharp twist. If most of the meat falls off the bone, then the ribs should be done. The connective tissues in the pork should have broken down by now, meaning that the meat should slough gently away from the bone. Another less aesthetically pleasing technique is to cut into the rib rack and take a quick peek. If the meat is white around the edges and either white or tan toward the center, then the ribs should be ready.

Look out for any pink spots, as these usually indicate blood spots, meaning that the pork is still rare to medium-rare. As you gain confidence, however, you should try to use some of the less invasive tests. Once you cut into the ribs, the exposed flesh will cook quickly, meaning that those spots could become overcooked before the rest of the rack is done.

We heartily recommend the Bend Test, but the others have their benefits as well. Remember—the more often you cook ribs on the grill, the easier it will be for you to gauge their doneness. Contents Jump to Topic show. Also, there is no wastage as you get to eat each piece you taste. The down side here is that you run the risk of eating uncooked meat. This method relies on plain sight, but is widely used by experts who claim that the meat pulling back up the bone of the rack is a good indicator of doneness.

The glaring problem here is its unreliability. This could mean that the meat is overcooked when you serve it. Also pay attention to the absence of any deep pink spots, as these indicate blood spots. However, all meat closer to the center should be tan or white. While a little impractical, a lot of people like this test as it allows you to develop a broader understanding of when meat is ready. The big drawback here though is that once pork ribs are cut into, that flesh is exposed.

If they need to be cooked for longer, the surface of the exposed pork or beef will cook faster and perhaps even dry out. The twist test simple involves cutting off one piece of the rib, and then gripping it in the middle. Gently twist it and see how the meat falls off from the bone. This will make that particular bone unpresentable, but is often a good indicator for how the remainder of the rack is developing.

At this temperature, it will take somewhere between 5 and 6 hours to have the ribs cooked. There are variables that can impact on this. For example, are you wrapping your ribs? Are you cooking on a grill or a smoker? If you have the luxury of time, you can set the grill to low and slow.

If you are a little pressed for time, you can ramp up the temperature a bit to speed things a long. Doing this runs the risk of letting the meat dry out, so try to BBQ smoke them if you can.

See my guide to meat smoking times and temperatures.