Beef ribs can be a delicious treat when cooked properly, resulting in meat that is fall-off-the-bone tender and bursting with flavor. However, given the connective tissues and fattiness of beef ribs, achieving the ideal tenderness requires cooking them to the right internal temperature. So what temperature should you cook beef ribs to? Read on for a complete guide to determining when beef ribs are done.
An Overview of Beef Rib Temperatures
Beef ribs are unique in that they benefit from prolonged cooking at relatively low temperatures. This allows time for the collagen and fat to slowly break down, leading to a melt-in-your-mouth texture. Here is an overview of the key internal temperatures for beef ribs:
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145°F (63°C) – The minimum safe temperature recommended by the USDA At this point, bacteria have been eliminated but ribs won’t be very tender.
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160°F (71°C) – Collagen begins dissolving, signaling the start of the tenderizing process.
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165-180°F (74-82°C) – The collagen breakdown accelerates, so ribs may stall at this temp.
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180-203°F (82-95°C) – The ideal range for tender, succulent beef ribs.
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203°F (95°C) and above – Ribs are overcooked and can become dry.
The sweet spot is between 180-203°F (82-95°C). Cook your beef ribs low and slow until they reach this range for the best results.
Popular Cooking Methods and Target Temps
The target internal temperature for beef ribs changes slightly depending on the cooking method.
Smoking
Smoking utilizes indirect heat and smoke to slowly tenderize the ribs over 4-8 hours. Shoot for 195-203°F (90-95°C).
Grilling
The high, direct heat of grilling cooks ribs more quickly. Pull them off the grill at 145-160°F (63-71°C).
Braising
Braising ribs in liquid keeps them incredibly moist. Look for 175-200°F (79-93°C) when braising.
Sous Vide
With sous vide’s precise temperature control, ribs are cooked and held at the serving temp, like 180-195°F (82-90°C).
No matter the technique, always use an instant read thermometer to monitor temperature. It provides the best way to determine when ribs are perfectly cooked. Now let’s look at some commonly asked questions.
Frequently Asked Questions About Beef Rib Temps
Can I eat beef ribs medium-rare?
Beef ribs don’t reach their peak tenderness and texture when cooked rare or medium-rare. They require prolonged cooking times at higher temperatures.
Why do beef ribs need to be cooked low and slow?
The significant marbling and connective tissues in beef ribs require time to melt down. Low, gradual heat gives the collagen time to dissolve into succulent gelatin.
Should I wrap beef ribs in foil while cooking?
Wrapping or “foiling” partway through helps speed up cooking. However, unwrapped ribs develop a better crust. It comes down to personal preference.
How long does it take to cook beef ribs?
Cooking times vary hugely based on technique. Smoking takes 5-8 hours, grilling and braising 2-3 hours, oven roasting 4-6 hours. Larger ribs take more time.
Can I cook beef ribs in the oven?
Absolutely! Roast them low and slow in a 250-300°F oven until they reach the 185-203°F range for tender results. Use a meat thermometer to check temp.
How can I add flavor to beef ribs?
Rubbing ribs with spices, marinating in a flavorful liquid, or smoking with wood chips infuses flavor. Brushing with sauce during cooking also adds taste.
How do I know when they’re done without a thermometer?
You can check for tenderness by poking them with a toothpick or bamboo skewer. Properly cooked ribs will be very tender. Visually, the meat will have shrunk back from the bones.
Is it ok to wrap beef ribs in foil?
Wrapping or “foiling” partway through traps moisture and can accelerate cooking. But some argue it makes ribs mushy. Try both ways and see what you prefer!
Should I rest beef ribs before serving?
Yes, always allow ribs to rest for 10-15 minutes before slicing to allow juices to redistribute. Tent them loosely with foil while resting.
Tips for Mouthwatering Beef Ribs Every Time
Follow these tips and tricks to take your beef ribs to the next level:
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Trim off any excess hard fat or flap meat before cooking.
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Apply a rub generously to give the ribs a flavorful, textured crust.
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Use wood chunks when smoking ribs for extra flavor. Oak, hickory, apple wood all work well.
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Brush with sauce or spritz with a spray bottle during the last 1-2 hours of cooking only.
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Let ribs rest 10-15 minutes before cutting to allow juices to absorb back into the meat.
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Slice ribs between bones into individual portions. Serve any accumulated juices from resting over the top.
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Pair beef ribs with traditional barbecue sides like coleslaw, beans, cornbread and pickles to complement their richness.
Conclusion
Perfectly cooked beef ribs are a carnivore’s delight, with meat so tender it falls right off the bone. By following the guidelines above and cooking your beef ribs low and slow to an internal temperature of 180-203°F (82-95°C), you’ll achieve succulent, mouthwatering results each time. Invest in a good meat thermometer, have patience and enjoy the smoky, beefy pleasures of Texas-style beef ribs.
Aaron Franklin’s Beef Ribs
- 1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck)
- 1 tablespoon hot sauce, such as Cajun Chef or Crystal
- About 1/3 cup to 1/2 cup Brisket and Beef Rib Rub
- Spray bottle of water, vinegar, or other liquid
- Seasoned firewood (preferably oak or hickory)
- Equal parts 16-mesh ground black pepper and kosher salt
- Heat the smoker to 285°F and check that the water pan is full.
- Trim the ribs if needed.
- Slather the ribs with a very light coating of hot sauce.
- Apply the rub (equal parts salt and black pepper).
- Cook the ribs, meat side up, at 285°F, for about 8 to 9 hours.
- Spritz during the final 2 to 3 hours.
- Check for doneness by poking the ribs; when they feel like melted butter (about 203°F between the bones), serve.
Get a fire going and heat the smoker so it’s about 285°F at grate level.
Beef ribs usually come quite clean and well-trimmed, unlike pork ribs and briskets, so there’s not much to do. If you see any big chunks or flaps of fat, trim them away. Apart from that, I don’t trim beef ribs.
When I’m cooking for myself, I like to slather the ribs with a bit of hot sauce. Of course, you can slather with anything you like—from water to mustard to vinegar. The slather is mainly there to help the rub adhere to the surface of the meat. I just think a little hint of earthy spiciness from a bottle of hot sauce is a fun addition to beef ribs. You can’t really taste it in the final product, but it helps build interior layers of flavor.
Using a shaker, and holding it 1 to 2 feet above the ribs, generously apply the rub—a little heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The extra rub ends up forming a bark that balances out that richness just a little bit. I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs.
Place the ribs, meat side up, in the smoker. As usual, I cook meat side up because I’ve determined that my smokers have more topside heat and the meat and fat cap can handle that. If you’ve got more heat coming from below, you might consider going meat side down. Again, it’s up to you—the ribs can come out well either way. Cook for 8 to 9 hours, until done.
During the final 5 hours or so, spritz pretty frequently with water or other liquid to keep the ends from burning.
Check for doneness by gently inserting a toothpick between two membranes: the one outside the bones and the one that separates the bones from the meat. Inside, the meat should be extremely tender. Alternatively, take an internal temperature reading: the ribs should be done when they reach 203°F. Let them rest for at least 30 minutes before serving. Beef ribs are served on the bone, but great for sharing.
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