Ribs are going to be hard to probe because they are so non-uniform. For me, the bend test is the best bet. Pick them up from one end. If they are stiff, then they are undone. When they bend (again), then they are getting there. I like them when they bend about like this:
so the meat is just "cracking" at the top of the bend. There is no "right" or "wrong" doneness (except in comps). Some will like it less done, just a little bend, and others will like it breaking or completely fall-apart.
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