When are Pork Ribs Done?
from Craig "Meathead" Goldwyn, http://www.amazingribs.com/

Ribs should not fall off the bone!

Properly cooked ribs will not not not fall off the bone! The only ribs that fall off the bone are ribs that have been boiled and steamed and that process usually robs them of flavor because water is a solvent. Steamed and boiled ribs usually have a mushy texture. Properly cooked ribs will pull cleanly off the bone with your teeth, but they will still have some resilience and chew, like a properly cooked steak, but not be tough. Remember, boiling meat is the way to make flavorful soup, not flavorful meat.

Done or ready?

Craig differentiates between "done" and "ready," a fine semantic line, but an important one when it comes to barbecue. Meat is "done" when the temperature at its thickest point reaches the point at which it is safe to eat. That doesn't mean it's "ready", though.

Ribs are "done" when they are 165°F internal temp, but they may still be tough. If you take them up to 180°F, drop the oven temp to about 180°F and hold them at this temp for about 30 minutes, the collagens and fats melt some more at this temp and make the meat more tender and juicy. Then they're ready! See the diff?

Higher internal temperatures are required to break down the connective tissue that attaches the dense muscle tissue to the bone. USDA temperatures are merely an indication that it’s safe to eat, while calling it ready indicates that the connective tissue (i.e. collagen) has been sufficiently rendered and the meat is not only palatable, but tender and flavorful.

Getting to “ready” requires a lot of time and even more temperature. Connective tissue won’t start breaking down until it’s reached 140°F and even then won’t fully break down until it’s peaked at 200°F. If you’re looking for a moist and tender piece of BBQ, you’re going to have to go way past USDA recommended temps to get to ready.

The bend test.

This is the method Craig likes best. You may also hear this referred to as the “bounce test”. To check if your ribs are ready using the bend test, you’ll need to pick them up with your grill tongs at the center of your slab. Slightly bounce them and look carefully to see if the meat starts to crack on the surface. Ideally, as soon as you lift up your slab you should feel that the meat is close to breaking, then with a little bounce, it should crack through. If you don’t get that feeling and only a short crack occurs, give your ribs a little bit longer.

The idea behind this test is that when your ribs are cooked through and the connective tissues have broken down, the skin will be left holding your slab tightly intact. A slight bounce should now be enough to rupture the skin.

The twist test.

A little like the bend test, this test also relies upon verifying that the connective tissues have broken down, ensuring your ribs are ready to enjoy.

Remove your ribs from your grill, and being careful not to burn yourself, take hold of an exposed bone tip from the center of your slab. Give this bone a twist, if your ribs are ready it should start to come away from the meat. Bear in mind that you shouldn’t be too forceful twisting or else your ribs may not actually be done. So be sure to twist gently and try to get a feel for how the meat eases away from the bone. When your ribs are done, the connective tissues will have turned to gelatin, making it possible for the bone to move about with a simple twist.