internal temp of charcoal grilled baby back ribs?

[mikeSF]

I'm going to follow the 3-2-1 method for the ribs. I have watched a few videos but no one has mentioned the internal temp when they are done. What say you?
thanks!

[rb]

Go to YouTube and search Malcom Reed. Pretty sure he temps. I rarely temp. On ribs when they are bending good and just before the meat starts to separate from the bone they are done. Now I cook for some folks that want the meat to fall off. But those don’t know the pleasure of gnawing a bone

[mikeSF]

Thanks, I have watched and followed several of Malcom's recipes and smoking how tos. I have seen several temp suggestions on smoking meat but little of gilling. I did find one answer. It's here
Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs for about 4 to 4 1/2 hours brushing with mop sauce every 15 minutes. Cooking time varies depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F, but for super tender keep them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and above will give you fall off the bone goodness.

[CatFan]

I rely on the ends of the bones being exposed as an indicator of doneness. Half an inch or so. I don’t think it’s possible to accurately measure internal temp of baby backs with a meat thermometer.

[RoadrashPaul]

I rely on the ends of the bones being exposed as an indicator of doneness. Half an inch or so. I don’t think it’s possible to accurately measure internal temp of baby backs with a meat thermometer.

Same thing I do. Personally the 3-2-1 method leaves them too mushy for my taste. I prefer some pull. I do about 2-1-1 or so and pull them when I am satisfied with the bend test and how much bone is exposed.

[CatFan]

Same thing I do. Personally the 3-2-1 method leaves them too mushy for my taste. I prefer some pull. I do about 2-1-1 or so and pull them when I am satisfied with the bend test and how much bone is exposed.

After 2 hours I start watching for the bones. As soon as I see retraction I go to the wrap.

[06 SB]

Personally the 3-2-1 method leaves them too mushy for my taste. I prefer some pull. I do about 2-1-1 or so and pull them when I am satisfied with the bend test and how much bone is exposed.

This is what I do.