Determining when ribs are done on the grill can be a bit tricky, but there are several methods you can use to ensure they are cooked to perfection:
Visual Inspection: Look for the meat to pull back from the bones. As the ribs cook, the meat will shrink, causing the bones to become more exposed. This is a good indication that the ribs are getting close to being done.
Bend Test: Pick up the rack of ribs with tongs and gently bend them. If the meat starts to crack or split on the surface, it's a sign that they are getting done. However, if they are still stiff, they need more time on the grill.
Internal Temperature: Using a meat thermometer is the most accurate way to determine doneness. Insert the thermometer probe into the thickest part of the meat without touching the bone. Pork ribs are safe to eat at 145°F (63°C), but for tender ribs, you'll want to cook them a bit higher, around 190-203°F (88-95°C). This ensures that the connective tissues have fully broken down, resulting in tender ribs.
Bone Test: You can also use the "twist test." Grab a bone and give it a twist. If the bone starts to pull away from the meat easily, they are likely done.
Time and Experience: With practice, you'll develop an intuition for when ribs are done based on their appearance, texture, and cooking time. Note the total cooking time during previous successful attempts, and use it as a rough guide for future grilling sessions.
Remember, different types of ribs (e.g., baby back ribs, spare ribs) and the thickness of the meat will affect cooking times. So, it's essential to consider these factors and use a combination of methods to determine when your ribs are perfectly done on the grill.