Ribs are ready to eat when they have reached the desired tenderness, which is often to your preference. There are a few great methods for checking: - The meat has shrunken back from the bone about 1/4". - The bend test: If the rack of ribs flexes easily when you pick them up, they're ready; undercooked ribs will be stiffer. It's good to feel the ribs before they are cooked so you can compare. - Toothpick: Stick a toothpick into the meat and if it feels very tender, they are ready to go. - Temperature probe test: Measures 203°F in the meat between the bones. Getting an accurate temperature of ribs can be tricky, but it's really the only foolproof way.