Which of the following was the cooking technique used on the pork ribs for the demonstration?

Ingredients:

• one rack of pork baby back ribs
• juice of one lemon
• 1/4 cup dry rub (your own or my recipe)
• 1/2 cup barbeque sauce (your own or my recipe)

Instructions:

1. Preheat oven to 300° F.
2. Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.
3. Cut ribs apart into individual pieces.
4. Rub ribs all over with lemon juice.
5. Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
6. Bake in the oven for 2 1/2 hours.
7. Remove from oven & pour off liquid.
8. Brush bbq sauce over all sides of ribs.
9. Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
10. Oven: To finish ribs in the oven, set oven to broil and return ribs to the same middle oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands. (If foil starts to burn, transfer ribs to a clean sheet of foil for broiling)

Prefer Beef Ribs? See how to make Fall-Off-The-Bone BEEF ribs. Click here.

2.6

The biggest complaint most people have with ribs is that they turn out dry and tough. The 3-2-1 method (so named for the three sets of cooking times) for smoking ribs nearly guarantees tender, fall-off-the-bone ribs without a lot of extra effort. All you need to follow this method is a big sheet of aluminum foil and lots of time. Everything else follows the normal process of smoking ribs.

If you know how to smoke pork ribs, then all you need to know about the 3-2-1 method is that you smoke as normal for the first three hours, followed by two hours of cooking the ribs wrapped in foil, and finally, one more hour unwrapped. This gives the meat time to soak in smoke during the first three hours when most smoke is absorbed. During the wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. During the last hour, the ribs are exposed to the dry, smoky heat again to form a surface crust.

You don't really need any extra supplies or equipment for this rib cooking method—just the ribs, the seasoning rub, aluminum foil, a barbecue sauce if desired, and your smoker or charcoal grill. Plan for six hours of cooking time.

1. Prep the ribs by removing the membranes.

   The Spruce / Maxwell Cozzi

2. Applying your rib rub.

   The Spruce / Maxwell Cozzi

3. Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours.

   The Spruce / Maxwell Cozzi

4. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours.

   The Spruce / Maxwell Cozzi

5. Unwrap the ribs and return to the smoker bone-side down for one more hour.

   The Spruce / Maxwell Cozzi

6. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. Make sure that the cooking temperature is below 265 F /130 C to prevent burning, and apply the sauce in several thin layers. 

   The Spruce / Maxwell Cozzi

   The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out. If long-term smoking isn't something you are interested in, you can place wrapped ribs in the oven and then finish them off (at a low temperature) on a grill or in the oven. Since most of the smoke flavor is delivered in the first three hours, this method won't affect the overall outcome too much.

   The 3-2-1 method can give you tender, fall-off-the-bone ribs, which most people think of as the pinnacle of smoked ribs. However, it probably won't win you any barbecue competitions. For many people, a good rib has meat that holds the bone but doesn't stick to it. In other words, the meat should pull away cleanly from the bone when you bite, but certainly not fall off. But if you don't plan on entering any barbecue cook-offs, follow this technique, as it is sure to please.

You probably already know that ribs are at their best when they’re cooked for a long time at low temperatures. But how will you know when they’re ready to come off the grill?

There are several different methods, and most experts can’t agree on which one is best. That’s why we’ve compiled this list of the best-known techniques. Read on to find out how to tell if ribs are done using these tried-and-true hacks.

How To Tell If Ribs Are Done

Ribs are done when their internal temperature hits 195 degrees. If you think they’re approaching the end point, try grasping the end of the rack with a pair of tongs and lightly bouncing it up and down. If the rack bends in the middle, the meat is probably done. Other methods include the toothpick test, the peek test, and the twist test.

About Grilling Pork Ribs

Pork ribs need to be cooked just long enough for the fat to render without allowing the meat to dry out. Because this can be a tricky feat to master, let’s go over a few frequently asked questions before we get into the tests.

At what temperature are pork ribs considered done?

For the purposes of this guide, we’ll go with an internal temperature of 195 degrees Fahrenheit. At this point, the fat and connective tissues have broken down enough to tenderize the meat.

Can you overcook ribs?

Yes, it’s possible to end up with overcooked ribs. As you’ll learn from our chosen techniques, the meat should separate from the bone easily when light pressure is applied. However, if the meat is literally falling off the bone, it’s likely been cooked for too long.

My ribs came out too tough. What happened?

How to fix tough ribs? The short answer is to cook them longer. Toughness is the hallmark of undercooked ribs. Here’s why.

Because ribs contain a great deal of fat and connective tissue, the meat is naturally tough before it’s cooked. Only the long, slow cooking process can break down the tissues and render the fat to give you the tender, succulent texture you crave.

So, if you’re wondering how to tenderize ribs, make sure you allow for plenty of cooking time. As we’ve pointed out in The Timing Test, below, baby back ribs should be cooked for 3-4 hours, while spare ribs and St. Louis ribs typically take 5-6 hours before they’re done.

Do ribs get more tender the longer they cook?

Yes, up to a certain point. When the pork is cooked past 203 degrees, it begins to dry out and resemble sawdust more than anything else. While you’ll want to cook the ribs to at least 195 degrees, avoid leaving them on for much longer, or the meat will have an unpleasant mushy texture.

Can ribs be pink?

Yes. If you’re making smoked ribs, the meat will have a pinkish tinge around the edges (see The Visual Test, below. This is a normal reaction, and it will remain even when the pork is fully cooked. Otherwise, pink ribs are a sign that the meat hasn’t fully cooked through yet.

How To Tell If Ribs Are Done: 7 Simple Methods

Method #1: The Peek Test

Unlike many large cuts of meat, the ribs come with built-in sensors: the bones themselves.

Often, you’ll be able to gauge whether your ribs are ready by taking a close look at the edges of the rack. When about a quarter inch of the bones are visible, then the ribs are probably ready to be taken off the grill.

This phenomenon is known as “pull back,” and it serves as a decent indicator of doneness. Of course, it’s always a good idea to have an instant-read thermometer to use as backup, just to be certain. Often, meat will shrink when exposed to high temperatures, even if it’s still undercooked in the center.

Even worse, if you’ve been cooking at around 225 degrees Fahrenheit (the typical recommended temperature for grilling pork ribs), the pull back might not occur until very late in the game. This increases your risk of overcooking the meat by a wide margin.

Method #2: The Bend Test

This fast and easy method is also known as the “bounce test.” It takes a little bit of practice, but once you’ve mastered it, it’s bound to become your favorite.

To begin, grasp one end of the rib rack with a pair of sturdy tongs. Lift the rack and gently bounce it up and down. If the meat develops a deep crack down the middle, then the ribs have probably reached the proper temperature. If the fissure is just beginning to show but still relatively small, continue to cook the ribs until the crack becomes more visible.

When you’ve used the Bend Test a few times, you’ll start to recognize the feel of cooked ribs versus undercooked ones as soon as you’ve raised the slab from the cooking grates. For a visual demonstration, take a look at this video tutorial.

Method #3: The Toothpick Test

This is another easy technique, and one that’s used on many types of grilled meat. The best thing about the toothpick test is that it doesn’t do any visible damage to the surface of the meat, making it a great option when you’re serving guests.

Take a regular toothpick (either round or flat) and insert it into the meat between two of the rib bones. Cooked pork ribs will offer very little resistance, while raw meat will create a barrier that’s difficult to penetrate. Use the thickest part of the rib for greater accuracy. You might also want to insert the toothpick into a few different spots, just to make sure.

Method #4: The Timing Test

Amateur grillers who are used to indoor ovens are likely to appreciate this technique.

Set your grill or smoker to 225 degrees Fahrenheit. Cook baby back ribs for 3-4 hours at this temperature, increasing the time to 5-6 hours if you’re making either spare ribs or St. Louis style ribs. If desired, apply a layer of your favorite barbecue sauce and allow the meat to cook over high heat for 10-15 minutes longer.

For this test, you’re likely to need the aid of a thermometer to make sure that the ribs have cooked to a safe temperature. However, if you use the time frames we’ve provided, there shouldn’t be a problem in that regard.

Method #5: The Taste Test

Yes, that’s right–for this test, you’ll cut into the meat and take a small bite to determine whether it’s achieved the proper consistency. For obvious reasons, you’ll want to wait until you’re virtually certain that the meat is done. If it isn’t, there’s a chance you might contract a food-borne illness from the uncooked pork. Fortunately, experts have determined that it’s safe to consume pork as long as the internal temperature has reached 145 degrees Fahrenheit–what most would consider medium-rare.

Method #6: The Twist Test

For this test, use a small sharp knife to separate one of the rib bones from the rest of the rack. Grasp the rib in the middle (taking care not to burn yourself) and give it a quick sharp twist. If most of the meat falls off the bone, then the ribs should be done.

Remember that you shouldn’t have to twist too hard to get the results you’re looking for. The connective tissues in the pork should have broken down by now, meaning that the meat should slough gently away from the bone. If it doesn’t, you’ll need to put the rack back on the grill for a bit longer.

We’re not too crazy about this test because it takes an entire rib away from the rack before serving, but it’s fine if you’re only cooking for one or two people. Besides, you’ll get to eat the results.

Method #7: The Visual Test

Another less aesthetically pleasing technique is to cut into the rib rack and take a quick peek. Wait until you’re reasonably sure that the meat will be done before you resort to this test.

If the meat is white around the edges and either white or tan toward the center, then the ribs should be ready. Look out for any pink spots, as these usually indicate blood spots, meaning that the pork is still rare to medium-rare. One exception: If you’re making smoked pork ribs, then the meat around the edges will remain pink even when it’s fully cooked.

If you’re a beginner, you might want to stick to this method until you’re more comfortable with the basics. As you gain confidence, however, you should try to use some of the less invasive tests. Once you cut into the ribs, the exposed flesh will cook quickly, meaning that those spots could become overcooked before the rest of the rack is done.

Final Thoughts

Now that you’ve made your way through our extensive list of techniques, you’ll have a good idea how to tell if ribs are done. We heartily recommend the Bend Test, but the others have their benefits as well. Remember–the more often you cook ribs on the grill, the easier it will be for you to gauge their doneness. If you think that sounds like a thinly veiled excuse to fire up the grill more often, then we’re singing the same tune.

Best of luck, and happy grilling!

Related articles:

• 3-2-1 rib method
• How many ribs to cook per person