Ribs should be cooked to an internal temperature between 190°F and 203°F for optimal tenderness and flavor. While the USDA states ribs are safe to eat at 145°F, cooking them to this temperature will not break down the collagen into gelatin, which is essential for tender, juicy ribs
. Here are key temperature guidelines for ribs:
- Ideal internal temperature: 190°F to 203°F (88°C to 95°C) to allow collagen breakdown and tender meat
- Low and slow cooking temperature: Grill or smoke ribs at around 225°F to 275°F for several hours (typically 4-5 hours at 275°F)
- Specific rib types:
- Baby back ribs: 198°F to 200°F for tenderness without drying out
* Spare ribs and St. Louis style ribs: 200°F to 202°F due to higher fat content
* Country style ribs: 202°F to 205°F because they come from pork shoulder and have more fat
Cooking ribs to this higher temperature range ensures the collagen melts into gelatin, producing tender ribs that pull apart easily but are not mushy
. In summary, aim for an internal temperature of about 195°F to 203°F for perfectly cooked ribs, using a meat thermometer to check doneness between the bones
