Sometimes they include bone segments and sometimes they don’t, but they do have similar fat content and tough connective tissue to ribs. Country-style pork ribs aren’t ribs at all (despite the label from the butcher counter!) These “ribs” are actually 1.5-2 inch thick strips typically cut from the pork shoulder. With slightly less fat than spare ribs and usually a bit more meat above the bone, these ribs make for great eating and work well in both low and slow smoking or hot and fast grilling applications. Baby back ribs are possibly the most popular rib type for grilling. Louis spare ribs with a more uniform appearance than spares with all of the great fatty flavors you’d expect from the full rack Typically, the end 2-3 bones are trimmed off and the top 2-3 inch section of thin bones and cartilage are also removed. Louis spare ribs are cut down from a rack of full spare ribs. This combination of fat and tissue makes spare ribs a great option for low and slow cooking to add tenderness and flavor. They also have a good amount of connective tissue that holds the ribs together and supports the internal organ systems of the hog. Spare ribs are flat and wide, loaded with great intramuscular fat due to their proximity to the belly. The most common pork ribs for grilling, smoking, and braising fall into 4 main cuts: Most temperature readings taken directly in rib meat can vary pretty widely from one end of your rack to the other, and change based on your proximity to a rib bone.ĭespite these issues, an accurate instant-read thermometer and a few other tips and tricks to check for doneness will yield tender and juicy pork ribs every time! Types of Pork Ribs Unfortunately, taking an accurate internal temperature in pork ribs is a difficult proposition due to thin layers of meat and interspersed bones. I recommend cooking all cuts of pork ribs to an internal temperature between 198 and 202 degrees F. The best internal temperature for pork ribs is approximately 200 degrees F. Let’s break down exactly how to determine when your ribs are done. In fact, this is one of the biggest questions we get at Hey Grill Hey, in addition to what is the best internal temp for pork ribs. If you’ve ever cooked pork ribs on the grill or smoker, you likely often find yourself wondering when your pork ribs are done.
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