Spare ribs
Low and slow until the meat pulls off the bone.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your spare ribs now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Spare ribs
With spare ribs you are not aiming at doneness but at texture. In food safety terms the meat is done long before it is good; what you want is the moment the connective tissue between the ribs has converted into gelatine.
That process starts around 70 degrees and needs time. Somewhere between 90 and 95 degrees, after a few hours, the meat releases from the bone without falling off. Going too far dries ribs out: the gelatine runs off and you are left with fibres.
Measuring is harder than on a solid cut, because you are working between bones. Slide the probe in horizontally through the meaty part between two ribs, without touching bone. Many people prefer the bend test: lift the rack in the middle with tongs, and when the surface cracks it is done.
Remove the membrane on the bone side before cooking. It never softens, it blocks smoke and rub from getting in, and it makes the ribs awkward to slice afterwards.
Tips
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Most voted
Niet op gaarheid sturen maar op textuur: rond 92°C is het bindweefsel omgezet in gelatine.
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