Pork ribs should be cooked to an internal temperature between 195°F and 203°F for optimal tenderness and collagen rendering. While the USDA safe minimum temperature for pork is 145°F, ribs benefit from being cooked past this point to allow collagen to melt into gelatin, producing a tender, juicy texture. Cooking ribs at a low temperature around 225°F to 275°F for several hours, until this internal temperature is reached, is recommended for best results.
Ideal Temperature Range for Ribs
- Safe minimum: 145°F (USDA standard)
- Ideal cooking finish: 195°F to 203°F for tenderness
Cooking Temperature and Time
- Cooking temperature for low and slow: roughly 225°F to 275°F
- Baby Back Ribs: about 3-5 hours
- St. Louis Style or Spare Ribs: about 4-6 hours
- Internal temp goal: 195°F to 203°F
Cooking ribs beyond the minimum safe temperature allows the collagen in the meat to break down fully, resulting in ribs that pull apart easily while retaining moistness and flavor.
Summary
Cooking ribs to an internal temperature of 195°F to 203°F at a steady low temperature ensures tender, flavorful ribs, making this the preferred target range for perfectly cooked ribs.
