Ribs that fall off the bone easily are a hallmark of perfectly cooked barbecue. When the connective tissue and collagen between the ribs and the bone has melted, the ribs will cleanly separate from the bone with little effort. This is known as being “fall-off-the-bone” tender. So what temperature allows ribs to reach this ideal level of tenderness?
Quick Answer
For ribs to be fall-off-the-bone tender, they need to reach an internal temperature of at least 195°F-205°F (90°C-96°C). Cooking low and slow allows the collagen in the ribs to break down over time. The exact fall-off-the-bone temperature can vary depending on the cut and thickness of the ribs.
What Temperature Breaks Down Collagen in Ribs?
Ribs become tender and fall off the bone once the collagen between the bones and meat breaks down. Collagen begins to melt and dissolve at temperatures of 160°F (71°C) and higher. The longer the ribs cook at these temperatures, the more the collagen will transform into gelatin, leading to increased tenderness.
Cooking ribs between 195°-205°F (90°C-96°C) allows enough time for the collagen to fully melt and the meat to become fall-off-the-bone tender. This is why smoking and braising ribs “low and slow” at 225-250°F works well. The prolonged cooking gives the collagen time to dissolve.
Collagen Breakdown Temperatures
- 160°F (71°C) – Collagen begins to melt
- 176°F (80°C) – Collagen breakdown accelerates
- 195°-205°F (90°C-96°C) – Collagen is fully melted for fall-off-the-bone ribs
What is the Fall Off the Bone Temperature for Different Rib Cuts?
The exact temperature ribs need to reach for fall-off-the-bone tenderness depends on the thickness and cut of the ribs:
Baby Back Ribs
– 1.5 inches thick or less
– 205°F (96°C) internal temp
St. Louis Style Ribs
– 2-3 inches thick
– 195°-203°F (90°C-95°C)
Beef Short Ribs
– 3 inches thick or more
– 195°-205°F (90°C-96°C)
Spareribs
– 2.5-3 inches thick
– 195°-203°F (90°C-95°C)
The thicker the cut of ribs, the more time it takes for the heat to penetrate and tenderize the meat. Leaner ribs may also require slightly higher temperatures than fattier ribs.
How to Get Ribs Fall Off the Bone
Here are some tips for getting ribs fall-off-the-bone tender:
1. Remove the Membrane
Peel off the thin membrane on the back of the ribs. This allows rub and smoke to better penetrate the meat.
2. Apply a Dry Rub
Coat ribs evenly with a dry rub at least 30 minutes before cooking. The salt and spices will season the meat.
3. Cook Low and Slow
Cook the ribs between 225-250°F, allowing at least 5-6 hours for baby backs and 6-8 hours for spare ribs or beef ribs. This gives collagen time to melt.
4. Wrap in Foil
For even more tenderness, wrap ribs in foil after a few hours to steam and braise the meat. Cook until 195-205°F.
5. Finish with Sauce
Unwrap the ribs and brush with barbecue sauce during the last 15-30 minutes. This allows the sauce to caramelize.
6. Rest Before Serving
Let ribs rest 10-15 minutes before cutting to allow juices to absorb. Cut between bones for easy pull-apart ribs.
Why Are My Ribs Not Falling Off the Bone?
If your ribs are not falling off the bone, here are some common problems and solutions:
| Issue | Solution |
|---|---|
| Undercooked | Continue cooking at 225°F until 195-205°F internal temp |
| Cooked at high temp | Keep temp between 225-250°F next time |
| Didn’t cook long enough | Cook at least 5-6 hours for baby backs, 6-8 for spare ribs |
| Membrane not removed | Remove membrane before seasoning and cooking |
| Ribs were old/frozen | Use fresh ribs within a few days |
FAQs
Should Ribs Fall Off the Bone?
How tender ribs should be is a matter of personal preference. Some pitmasters argue ribs should have a slight tug, not fall off the bone. But most agree properly cooked ribs will be tender enough to bite clean through with little resistance.
At What Temp Are Ribs Done?
Different types of ribs are done at varying temperatures:
- Baby back ribs: 205°F
- Pork spare ribs: 203°F
- Beef ribs: 205°F
Use a meat thermometer to check internal temp of thickest part of ribs without touching bone.
Do Ribs Get More Tender the Longer You Cook Them?
Yes, ribs get more tender the longer they cook between 160-205°F. The collagen slowly breaks down into gelatin over time. Cooking for the full 5-8 hours needed for ribs to be fall-off-the-bone is key.
Should I Wrap Ribs in Foil?
Wrapping ribs in foil during cooking helps break down collagen and makes the meat very tender. Foil-wrapping is optional but recommended if you want fall-off-the-bone ribs.
What Wood is Best for Smoking Ribs?
Fruit woods like apple, cherry, pecan, and hickory provide the best flavor when smoking ribs. Oak and maple also work well. Stay away from stronger woods like mesquite.
Conclusion
For ultimate fall-off-the-bone tenderness, ribs need to cook until they reach an internal temperature of 195-205°F. This allows time for the collagen to fully break down during low, slow cooking methods like smoking or braising. Keep the temperature between 225-250°F and cook ribs for at least 5 hours for baby backs or 6-8 hours for spare ribs or beef short ribs. Following these guidelines will help you achieve competition-worthy, melt-in-your-mouth ribs every time.
