Introduction

Grilled ribs are a summertime classic, but they can be tricky to cook. The problem is that the meat is tough to reach with a thermometer, and it’s hard to tell if they’re done without one. I spent years grilling ribs before I discovered an easy way around that problem: The best way to know when your ribs are done is by using a grill probe thermometer! Once you know how long it takes for your specific grill type (gas or charcoal), temperature (high or low), and type of meat (pork or beef) to cook through properly, then all you have to do is look at the readout.

The easiest way to tell if your ribs are done is to use a meat thermometer.

A meat thermometer is the easiest way to tell if your ribs are done. They’re inexpensive and very easy to use, and they can be used for other types of meat, too! A meat thermometer looks like a long stick with a little metal ball on the end that will register how hot or cold your food is. When you put it into the meat, it will tell you how much longer it needs to cook until it reaches a certain temperature (e.g., “rare,” “medium rare,” etc.). This way when people ask if their barbecue has been cooked long enough yet–you’ll have an answer!

You can also check the internal temperature of the ribs by sticking probes into the meat.

If you don’t have a probe thermometer, you can still check the internal temperature of your ribs by inserting probes into the meat. Make sure to insert them into the thickest part of your slab and not touch anything else with them–that includes bone or fat.

You can also use an instant-read thermometer if you have one handy. However, it’s important not to overcook your meat because then it will become dry and tough; keep in mind that ribs are best when they’re served medium rare (about 145 degrees Fahrenheit).

Take the ribs off the grill when they reach about 155 degrees Fahrenheit (68 degrees Celsius).

If you want to know how long to cook ribs on the grill, use a meat thermometer.

There are many types of meat thermometers: dial, digital and probe (instant read). All work well for grilling ribs and other meats. The only difference between them is how quickly they provide a reading–the faster the better in my opinion!

Let them rest for at least 15 minutes before serving.

After you remove your ribs from the grill, let them rest for at least 15 minutes before serving. This allows for a redistribution of juices and helps keep them moist as well as ensuring that any bacteria present on their surfaces has died off. When you cut into a piece of meat in order to serve it, some of its juices will escape onto your cutting board or plate–and anyone who’s ever had an undercooked steak knows how unpleasant this can be!

The internal temperature of most cuts will rise about 5 degrees Fahrenheit (2 degrees Celsius) during resting time; as such, if you want medium-rare ribs (145 degrees Fahrenheit/63 degrees Celsius), allow them to rest after cooking so that they reach 150-155 degrees Fahrenheit (66-68 degrees Celsius). If you prefer well done meat instead–which is especially important when working with larger pieces like whole chickens or roasts–you’ll need to let them sit at least 20 minutes before slicing into them again

Unless you want smoky, raw meat, you should always use a meat thermometer when cooking ribs on a grill or in an oven.

If you’re cooking ribs in an oven or on a grill, it’s important to use a meat thermometer. The only way to know if your meat is done is by using one! A good quality thermometer will help ensure that your ribs turn out perfectly cooked every time. Not only will this save you from having to throw away ruined meals, but it also helps prevent food poisoning and allows for safer cooking methods overall.

You can use a meat thermometer for many different types of meats including beef, pork and poultry (chicken). This tool is essential for any cook who wants their food done right every time!

Conclusion

With proper cooking and resting time, ribs are a great meal to make at home. They’re easy to cook, they can be prepared in advance and then cooked when you’re ready for dinner, and they taste great! Just remember that if you want your ribs to come out perfect every time, use a meat thermometer so that there won’t be any guesswork involved–that way everything will come out tender and juicy with just the right amount of smoky flavor.