Spare ribs are considered done when they reach an internal temperature of between 190 and 200 degrees Fahrenheit. This temperature range ensures the ribs are tender and easily pull apart, but not so overcooked that they become mushy.
Checking for Doneness
The best way to ensure your spare ribs are cooked to perfection is by using a meat thermometer. A reliable meat thermometer is essential for achieving consistent results and can often be found for under $20.
Steps for Checking Internal Temperature:
- Insert the thermometer into the thickest part of the meat, avoiding the bone.
- Monitor the temperature closely, ensuring it reaches the 190-200°F range.
- Remove the ribs from the heat once they reach the desired temperature.
What Happens if You Don't Reach the Correct Temperature
Undercooked Ribs:
- Will be tough and difficult to chew.
- The connective tissues won't have broken down properly.
- May not be safe to consume.
Overcooked Ribs:
- Will be mushy and fall apart too easily.
- May have a less desirable texture and flavor.
Achieving the Perfect Rib Texture
The ideal spare rib is tender and juicy, with meat that easily pulls away from the bone, but it should not be falling off the bone during the cooking process. This texture is usually achieved when the internal temperature is between the 190 and 200 degrees Fahrenheit range, as mentioned in the references.
