What is the target internal temperature of pork back ribs for maxium tenderness?
Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished.
The question may be slightly more complicated because it seems that simply getting the meat to a target temperature is not enough to get the meat to literally "fall off the bone" (meaning, many of the bones may actually be pulled out of the meat); there is probably a time element for how long the meat is held at the target.
Rather than quote a time and an oven temperature, as most recipes do, I would like to know what the meat temperature profile is for recipes that delivery super tender ribs.
In other words, if a recipe produces a super tender result, what is the meat temperature profile (i.e. meat temperature is held at between X and Y degrees for Z minutes).
Best Answer
Tough cuts become tender because collagen breaks down over time in the presence of heat and moisture, which usually takes several hours. When cooking that long the meat heats up to be the same as the oven temperature, so in this case internal meat temperature = oven temperature.
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Quick Answer about "What is the target internal temperature of pork back ribs for maxium tenderness?"
The long and short(rib) of it is that it provides the collagen and fat in the ribs to melt and render giving you a tastier and more tender outcome. How do you know they're ready? The best way is to use a BBQ Thermometer to ensure you reach the perfect internal temperature of between 195°F and 203°F.What temperature are ribs most tender?
Wrapping them prevents evaporative cooling (the stall), allowing your ribs to get to temperatures where collagen melts even faster. By the time your ribs reach 200\xb0F (93\xb0C), they should be tender enough to eat.What should the internal temperature of back ribs be?
You'll want to let your ribs grill at 275 for four to five hours. Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you're finished. If you don't already have a meat thermometer, go ahead and invest in one.Are ribs tender at 170 degrees?
You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.Are ribs tender at 180 degrees?
The collagen and fat have not yet melted into the meat. Connective tissues will be inedibly tough. It is widely agreed that ribs are done between 180\xb0F and 195\xb0F. Some experts are even more precise and call for a variance of plus or minus only two or three degrees.What Temperature Should I Cook My Ribs?
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