Howdy, I am a BIG fan of Meathead on AmazingRibs.com. His recommendation for St. Louis Style ribs is that they are ready at an internal temp of 205. I have never gone this high, and last night pulled the ribs at 180 internal. At this internal you could easily pull the bones out of the meat, meat not just on the bone as it should be but really pulled loose. Cannot imagine what they would have been at 205??!! Would prefer the meat not to detach so easily. What internal do y'all consider your ribs to be 'done'? Thanks!

With ribs, I judge by feel and color, not temp or time. Way too many variables on a thin piece of meat to get a consistent IT.

Sounds to me like you are doing it right.

Ribs are the one thing I don't smoke to a temperature. It surprises me that meathead would recommend cooking ribs to a certain temp. All his recipes I've seen have given a temp. and time recommendation for ribs like the one below.

https://amazingribs.com/best-barbecue-ribs-recipe

When they feel right. Normally, somewhere around 195, but they're all different.

I check temp as a guide (190-195), but looking more for a little crack in the top layer when I bounce.

Don't go by internal temp on ribs, not enough meat and too many bones that can throw the reading off.

Look for pullback on the meat, pick the rack up in the middle of it and see how much it bends on the sides, or lastly (and this is my most used) poke a toothpick into the meat and see if it slides in with no resistance just like you'd probe a brisket to see if it's done.

I thought he used the bend test?

Never checked temp on ribs. Always go by pullback and feel

My wife likes "fall off the bone ribs". So I just go until it's hard to move them without them falling apart

STX Ag said:

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I thought he used the bend test?

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Yeah, the Amazingribs page I see says use the bend test, not temp. I never check the temp and they always turn out great.

One method is never fool proof. Use them all. Something north of 185 (205 is wholly unnecessary), tender to the probe, flexible, and pullback.

But to make sure they are tender, I warm the oven to 200 and then turn it off. Pull the ribs from the smoker and put them in there for 1 - 1.5 hours. Perfect every time. And that's bareback...I never wrap.