Beef plate ribs are done when they reach an internal temperature of 205-210°F. This ensures they are tender and have a pleasant texture.
Here's a more detailed breakdown:
- Target Temperature: Aim for an internal temperature of 205-210°F.
- Texture Test: A probe should slide into the meat with little to no resistance, feeling like it's going into warm butter. This indicates the connective tissue has broken down sufficiently.
- Cooking Method Consideration: The reference mentions placing wrapped ribs back into the smoker or oven to finish cooking. Wrapping helps retain moisture and speed up the cooking process, preventing the ribs from drying out while reaching the desired internal temperature.
