The ideal temperature for ribs to fall off the bone is between 190 and 205 degrees Fahrenheit (88-96 degrees Celsius) . Ribs are technically cooked when they reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius), but to achieve the fall-off-the-bone texture, they need to cook until they reach 190-205 degrees Fahrenheit. Here are some tips to achieve fall-off-the-bone ribs:

• Remove the membrane from the back of the ribs.
• Rub the ribs with a dry rub mixture on both sides.
• Cook low and slow at 275 degrees Fahrenheit (135 degrees Celsius) for 3-4 hours.
• Wrap the ribs in foil to prevent evaporative cooling and speed up the journey to the proper temperature.
• Baste the ribs with BBQ sauce and broil them for a few minutes to get a sticky, caramelized finish.
• Use a quality, instant-read thermometer to check the temperature of the ribs.
• For baby back ribs, the best internal temperature is 198-200 degrees Fahrenheit (92-93 degrees Celsius) .
• For country-style ribs, the best internal temperature is 202-205 degrees Fahrenheit (94-96 degrees Celsius) .
• Apply a little more BBQ rub and sauce and place the ribs back on the pit for 4-5 minutes to set the sauce.

Remember that the ideal tenderness of ribs is subjective, and everyone has a different opinion on where that point is.