Beef ribs can be an incredibly delicious and satisfying meal when cooked properly. But knowing when they’re done can be tricky Unlike pork ribs, beef ribs don’t get as floppy and bendable when finished cooking. So how do you know when they reach the ideal tenderness? The answer lies in monitoring the internal temperature
When smoking grilling braising or oven roasting beef ribs, using a leave-in meat thermometer is key for doneness. This allows you to track the temp and pull them off the heat at just the right moment. The target beef rib temp when done will vary slightly depending on the cooking method.
In this comprehensive guide, we’ll cover everything you need to know to nail the perfect temp for tender, juicy beef ribs every time.
What is the Best Internal Temp for Beef Ribs?
The ideal finished temperature for beef ribs ranges between 195-205°F (90-96°C). This allows the collagen to fully break down into luscious, mouthwatering gelatin.
Here are the recommended target temps for different cooking techniques:
- Smoking: 205°F (96°C)
- Grilling: 160°F (71°C)
- Braising: 195-200°F (90-93°C)
- Oven Roasting: 200-205°F (93-96°C)
Smoking and oven roasting beef ribs allow you to break down connective tissues low and slow, so you can go up to 205°F for maximum tenderness.
With quicker, hotter methods like grilling and braising, aim for the lower end of the temp range. This prevents overcooking while still melting collagen sufficiently.
Regardless of technique, always use a leave-in thermometer like the ThermoWorks Smoke or ChefAlarm to track temps. Monitor the thickest part of the meat, avoiding bone. The ribs are done when the thermometer hits your target temp.
Why Temperature Matters More Than Time
You may see beef rib recipes listing a specific cook time, usually 2-3 hours. But don’t rely solely on time to gauge doneness. Ribs can cook faster or slower depending on your specific cut, grill/smoker conditions and more.
The only way to truly know when they’re done is by temperature. This takes the guesswork out and ensures tender, properly cooked results every single time.
Once you nail the ideal finishing temp for your preferred cooking method, you can develop a rough estimate of time. But always verify with a thermometer, and adjust cook time as needed based on what the temp tells you.
Signs of Perfectly Cooked Beef Ribs
When beef ribs hit the right internal temp, you can expect meat that:
- Pulls cleanly away from the bone
- Appears rosy pink throughout
- Is tender, but not falling apart
- Is juicy and bursting with flavorful fat and collagen
The meat should have a nice “tug” as you bite in, with a tender but not mushy texture. If ribs are undercooked, they’ll seem tough and chewy. Overcooked meat dries out and can get mealy.
Properly cooked ribs will have rendered, softened fat, but shouldn’t be greasy. The bones should slide out clean when properly finished.
Step-By-Step Guide to Cook Beef Ribs
To cook beef ribs to tender, mouthwatering perfection:
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Choose your ribs – Look for meaty ribs with a decent layer of fat. Avoid excessively lean ribs.
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Prep the ribs – Remove membrane, season generously with a dry rub or sauce.
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Monitor temps – Insert a leave-in thermometer probe into the thickest part of the ribs, avoiding bone.
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Select cooking method – Smoker, grill, oven or slow cooker all work well.
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Cook to target temp – For smoking/roasting, cook at 225-275°F until ribs reach 195-205°F internally. For grilling or braising, stop at 160-200°F.
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Rest and serve – Let ribs rest 10-15 minutes before slicing individual ribs or cutting into sections. Enjoy!
The most foolproof way to nail the perfect doneness temp every time is by pairing a leave-in thermometer with a temperature controller device like the Smoke X4 Billows. This automatically adjusts your grill or smoker to maintain your ideal target temp.
Handy Temperature Tips
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When smoking ribs, spritz with apple juice or broth during any stall around 160-170°F. This helps power through.
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Foil wrapping (the Texas crutch) accelerates cooking. Skip if you want darker bark.
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For grilling, go hot and fast over direct heat. Target 160°F, avoid flare-ups.
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oven roasting at 250-275°F works well. Use a meat probe and monitor temps.
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With braising, keep liquid at a bare simmer and cook until ribs reach 195-200°F.
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If reheating leftovers, reheat to 165°F or until hot and steaming.
Frequently Asked Questions
How long does it take to cook beef ribs?
Cooking times vary widely based on technique, temp, rib size and more. Plan for around 1-1.5 hours per pound at 225°F when smoking. Grill for 20-30 minutes per pound over direct heat. Braising can take 2+ hours. Always check temp!
Do you wrap beef ribs in foil?
Wrapping (the Texas crutch) helps push through stubborn stalls and accelerates cooking. This can be useful for large cuts. But unwrapped ribs develop better bark. It’s a personal choice!
Should ribs be fall-off-the-bone tender?
Not necessarily! While the meat should be tender, it shouldn’t fall apart or off the bone. Some tug is good. Too mushy means they’re overcooked.
What wood is best for smoking beef ribs?
Oak has a mild flavor that pairs wonderfully with beef. Hickory and pecan also work well. For a fruity hint, try apple, cherry or other fruit woods.
What is the membrane on ribs and should I remove it?
The membrane is a thin, silvery skin coating the back of the ribs. Remove it prior to cooking for tender ribs. Just peel it up and pull it off with paper towels.
How can I add more flavor to my ribs?
Season generously with spices, herbs and aromatics. Brining helps meat retain moisture. Glazing and sauces added toward the end of cooking give a boost of flavor.
Get Your Ribs Right Every Time
From smoking to grilling and beyond, you can feel confident serving up perfectly cooked beef ribs by monitoring temperature. While approximate cook times can vary, the precise finishing temp is what truly determines when ribs are done.
For fork-tender meat that melts in your mouth, target 195-205°F. Invest in a quality leave-in meat thermometer like the Smoke X2 or ChefAlarm. Take ribs off the heat when the thermometer hits your target temp for your preferred method.
With the right temperature knowledge, you’ll be a beef rib pro in no time at all. Now get out there and start making some drool-worthy barbecue! Your family and friends will thank you.
10 Things To Remember For The Ultimate BBQ Beef Short Ribs
- Ask your butcher for Trimmed Plate Short Ribs with 3 – 4 bones.
- You dont have to remove the membrane on the back of beef short ribs (as you would do on pork ribs). The thin membrane helps keep the ribs intact, making them easier to eat when theyre ready. Sure, the membrane wont be something youll rush to nibble on when its time to feast on the beef ribs but it will make them easier to dig into.
- Cook ribs at around 250f (121c) in a charcoal BBQ, Smoker or Pellet Grill. In an indoor oven, cook them at 302f (150c).
- Use a meat thermometer to check the internal temperature.
- Big cuts of meat (roasts, brisket, ribs etc) usually stall at around 160-170f (71c-76c). The “stall” can happen when you cook a big piece of meat low and slow. I had no idea what was happening the first time I experienced a brisket stall. The temperature stayed at 160f for just over an hour! A stall can put a big pause on a cook and the only way I have found to overcome it is to wrap the meat in foil and be patient!
- After the first hour, spray (spritz) ribs every 45 minutes or sooner if you feel they are starting to dry out. Use a 50/50 mix of beef stock/water, apple juice/olive oil or plain water. Keep spraying them every 45 minutes until you reach an internal temperature of 170f-180f (71c-76c).
- Wrap the ribs in foil or butchers paper when the internal temperature reaches 170f-180f (71c-76c).
- Never cook by time! Remove the ribs when the internal temperature reaches 205f (96c). Measure the temperature using the thickest part of the ribs. The probe should insert into the meat without resistance and like it would into butter. Allow for 5+ hours in time.
- When ready, rest ribs in foil for 30 – 60 minutes. Most people rest ribs wrapped in a towel, in a cooler to retain the heat.
- For saucy ribs, brush them about 30 minutes before you are ready to remove them or when they reach an internal temperature of around 200f (93c) and keep brushing every 5 minutes until they reach 205f.
Beautifully trimmed raw plate short ribs from Ashburton Meats in Melbourne
Beef Short Ribs Recipe
- Prepare BBQ for indirect cooking, use a smoker or an indoor oven. Set the temperature of your BBQ kettle, pellet grill or smoker to 250f (121c) or your indoor oven to 302f (150c).
- For gas BBQs with 3 or more burners, set for indirect cooking (middle burner turned off) at 356f (180c).
- Hood/lid/door will need to be closed for the entire cook whether you use a BBQ kettle, smoker, pellet grill, indoor or gas.
- You can add 2-3 chunks of wood (such as hickory, maple, apple etc) to a BBQ Kettle for a smoked flavour.
3-4 bone-in trimmed beef short ribs (minimum 1.5kg) Olive oil (enough to cover entire ribs) Enough 50/50 mix of beef stock/water, apple juice/olive oil or plain water to spray the ribs throughout the cook
For the seasoning:1 tablespoon ground sweet paprika (can be substituted with smoked paprika) 2 teaspoons dry mustard powder 3 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon of light brown sugar 1/2 teaspoon celery salt 1 teaspoon black pepper 1 teaspoon sea salt
Triple the seasoning ingredients and place in a jar, store in the pantry for 2 months.
Step one – Combine the sweet paprika, mustard powder, garlic powder, onion powder, celery salt, pepper and sea salt in a bowl. Set aside until needed.
Step two – Trim ribs of excess fat and pat dry with paper towel.
Step three – Cover the ribs entirely (be generous) with olive oil and the rub seasoning. Refrigerate for 2 -4 hours if you have time. Allow the ribs to reach room temperature before starting the low and slow cook. Coat the ribs again right before placing them in your preferred heat/cooking source.
Step four- Place the ribs (bone side down) on grill grates.
Step five – Spritz the ribs every 45 minutes.
Step six – Cook the ribs until the internal temperature reaches 205f.
Step seven – Rest ribs for 30-60 minutes before slicing and enjoying.
Charcoal BBQ – Indirect cooking. Place the ribs on the grill grate opposite to the charcoal. See here.
Pellet Grill/Offset Smoker – In the center of the gill.
Gas BBQ – Turn the center burner off and use the outer burners set to med/low. Use a roasting tray/rack designed for the BBQ which will keep the ribs elevated and off the direct BBQ grill grates. Add a little water to the roasting tray.
Indoor Oven – Use a roasting tray and place the ribs on a cooling rack (on top of the tray) to keep the ribs elevated. Add a little water to the tray.
Be sure to tag me on social media Come Grill With Me, so I can check out your Beef Short Ribs. Love, Irene XO