When the bone starts to show that is a good time to start checking. For me the final decision is when as I pick up the slab lengthwise with tongs (halfway down the slab) tries to tear under the weight of the half that is not supported by the tongs. When you see the meat start to tear then you know it is tender. Pull them off to sit a few minutes so they are not burning to the touch then it is safe to toss in a cooler and they wont over cook while they rest. Just don't let them get too cool, I wouldn't want you resting ribs below 140F as that is just not good food safety.Puff wrote:Solo, I seem to read there is no temperature on ribs. Just time? So would you agree that as the bone starts to show, let them cool, then into the cooler?