Beef ribs can be a delicious choice when you’re craving some finger-lickin’ good barbecue. Their rich, beefy flavor and tenderness when properly cooked make them a standout option. However, cooking beef ribs can seem daunting if you’re not sure what temperature to target. Undercook them and they’ll be tough and chewy. Overcook them and you’ll end up with dry, flavorless ribs. So what’s the magic number for barbecue bliss? Let’s find out the ideal internal temperature range you should aim for when cooking beef ribs.
The most important factor in determining doneness for beef ribs is connecting tissue breakdown. Beef ribs contain a significant amount of connective tissue in the form of collagen. Collagen needs prolonged exposure to heat in order to transform into succulent gelatin. Therefore low and slow cooking methods are best for allowing this process to occur. The internal temperature you cook beef ribs to must be high enough to sufficiently melt the collagen.
Different cooking methods require different target temperatures. Smoking, grilling, braising and oven roasting are all viable ways to make spectacular beef ribs. We’ll explore the ideal finisihed temperatures for each technique
Smoking Beef Ribs
Smoking beef ribs low and slow infuses them incredible smoky flavor. The indirect heat gently breaks down connective tissues over time. For smoked beef ribs, you’ll want to cook them until they reach an internal temp of 203°F (95°C). This extended time at a high enough heat melts collagen to lubricious gelatin.
As the ribs slowly climb through the temperature range of 160-170°F (71-77°C), they will likely hit a stall. Moisture evaporating from the surface cools the meat and prevents the temp from rising for a period of time. Be patient and let the ribs power through. At 203F (95C), they will deliver perfect tenderness and juiciness.
For best results, use a leave-in probe thermometer like the Thermoworks Smoke X2 This allows you to monitor temps without repeatedly opening the smoker Openings release valuable heat and smoke.
Grilling Beef Ribs
The quick, hot fire of grilling imparts char and caramelization to beef ribs. Since it cooks faster than smoking, you can get away with a slightly lower target temp. For grilled beef ribs, cook to an internal temp of 185°F (85°C). The collagen will have sufficiently converted to gelatin by this point to deliver pleasing texture.
Be sure to sear them well over direct heat before moving them to indirect heat to finish cooking. This helps render fat and develop a nice crust. Again, a leave-in probe thermometer like the Smoke X2 will let you monitor the temp without having to open the grill repeatedly.
Braising Beef Ribs
Braising involves cooking the ribs in a flavorful liquid like broth, wine or barbecue sauce. The moist environment gently breaks down connective tissues. Cook braised beef ribs to an internal temp of 195-205°F (91-96°C). The liquid will prevent them from drying out during the long cooking time.
Make sure your braising liquid covers at least halfway up the ribs. Turn them every 30 minutes for even cooking. Use a probe thermometer and check in the thickest section of meat to track doneness.
Roasting Beef Ribs in the Oven
You can absolutely cook beef ribs in the oven. Roast them low, between 250-275°F (120-135°C) until they hit 203°F (95°C) internally. The hot, dry air of the oven will produce a flavorful crust on the exterior. Be sure to baste them periodically with sauce to prevent drying out.
A wireless thermometer like the Thermoworks Billows paired with a Smoke X2 makes oven roasting easy. You can set up automated temperature control and monitoring without having to open the oven.
Doneness Tests Beyond Temperature
Temperature gives the most precise reading for doneness when cooking beef ribs. However, there are a few other ways to double check they are ready to eat:
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The meat between the bones should have receded about halfway down.
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Try poking the meat with your finger. It should feel tender with just a little resistance.
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A bone should twist and rotate fairly easily when you grab it with tongs.
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Cut into a rib with a knife. The meat should shred easily rather than seeming tough and fibrous.
The takeaway is you want beef ribs cooked to the point of melting collagen and tender meat. Connective tissue breakdown occurs between 203°F (95°C) for smoking and as low as 185°F (85°C) for grilling. Get them above these thresholds for beef rib perfection.
Achieving barbecue greatness requires accurate temperature monitoring. Leave-in probe thermometers are invaluable for cooking beef ribs low and slow while avoiding opening the cooker. Use target temps and doneness tests to dial in the ideal finished result every time. Properly cooked beef ribs offer a meaty, moist, fall-off-the-bone texture that turns any meal into a mouthwatering feast.
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
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
Cook the Perfect Juicy Beef Ribs Every Time | Dino Ribs
FAQ
What temperature are beef ribs done at?
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Hey Grill, Heyhttps://heygrillhey.comSmoked Beef RibsMay 16, 2022 — Also, I was under a time crunch on BBQ Brawl, so I smoked between 275 and 325 degrees F to have these ribs done in under 5 hours. … Once your beau…
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Meat Churchhttps://www.meatchurch.comBeef Back Ribs – Meat ChurchMay 9, 2023 — Smoke the beef ribs until they are tender which is typically just over 200 internal temperature. Check for tenderness in the thick part of the meat b…
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robbishfood.comhttps://www.robbishfood.comThe ultimate guide to BBQ beef short ribs – FoodFeb 5, 2021 — 5. Checking for doneness of smoked beef short ribs. Beef short ribs should get to an internal temperature of around 96C/205F – at this point the conn…
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Butcher BBQhttps://butcherbbq.comHow to Tell When Pork Ribs Are Done: A Guide from BBQ –This higher temperature range helps to break down the tough connective tissue in the ribs, resulting in that tender, fall-off-the-bone texture we all love. Just…
Can you eat beef ribs at 170?
So, at what temperature are ribs done? The USDA says ribs are safe to eat when the internal temperature is 145F.
Should ribs be at 180 or 225?
Here’s the basics of the method. Smoke the ribs meat side up at 180 degrees Fahrenheit for 3 hours. Wrap the ribs in aluminum foil and smoke meat side down at 225 degrees for 2 hours.
What temperature should a rib of beef be when cooked?
Aim for 49-51ºC for rare, 53-55ºC for medium-rare, 57-59ºC for medium. Rest for a minimum of 20-30 minutes, loosely covered in foil. You can reach this stage up to an hour before serving. Ten minutes before you wish to serve the beef, place the joint into the oven at its highest setting.