Baby Backs Doneness Temp Range

boston_stoker

Hello,

I am cooking my first ribs today. I am using Car Wash Mike's method. I have read a lot about this, but I don't recall reading about a temp for when to start checking if they seem done. I know that just like for brisket and pulled pork that there should not be an exact temp, and that it is more the characteristics of the rack like the bending test, but between what temp range should I start checking for doneness?

I would prefer that the meat on the ribs have a slight tug and that they not be falling off the bone done.

Now I have to run to go buy some apple cider vinegar. I forgot about the mop!

Thanks for your help.

AZRP

Instead of a thermometer, use a toothpick, stick it between the bones and when you get no resistance they are done. -RP

RRP

If you are bent on a temperature reading with a Thermapen then 196° to 198° between the bones is ideal IMHO.

eenie meenie

I ususally use the 'bend' test. Waiting till they bend approximately 90 degrees.



I like my ribs with some bite, as well. I cooked my last batch to around 195 to 200 degrees (in addition, they rested for a few minutes after that)and they were moist and tender with just a bit of bite off the bone. The only reason I checked the temperature was because of reheating the ribs and food safety issues with serving a crowd.