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what temp for ribs

For tender, juicy ribs, cook them low and slow until the internal temperature is about 195–203°F (90–95°C), even though they’re technically safe to eat at 145°F.

Ideal Internal Temperature for Ribs

  • Food-safety minimum (USDA) for pork ribs: 145°F (63°C). The meat is safe to eat here, but still fairly tough.
  • Best eating range (“fall-off-the-bone” tender) : 195–203°F (90–95°C). In this range, collagen breaks down into gelatin so the meat becomes soft and pull-apart.
  • Many experienced BBQ cooks pull ribs somewhere around 195–200°F for tender but not mushy, or closer to 203°F for competition-style ribs.

Think of 145°F as “safe” and 195–203°F as “actually delicious.”

Smoker/Oven/Grill Temperature (Cooking Environment)

You can cook ribs at different cooker temps as long as you hit the internal target:

  • 225–250°F : Classic low-and-slow smoking zone; common for St. Louis or spare ribs.
  • Around 220–225°F : Good for very gentle, long cooks (4–7 hours depending on thickness).
  • Oven at ~275°F : Slightly hotter, ribs finish quicker but still can end up tender if you cook to 195–203°F.
  • Grill around 300°F : Works if you manage indirect heat and still cook until internal temp hits that 195–203°F sweet spot.

Low temperature + time is what melts the connective tissue and gives that “BBQ joint” texture.

Quick Time Guide by Rib Type

These are ballpark ranges when cooking low and slow to about 195–203°F internal:

  • Baby back ribs
    • Cooker temp: 225–250°F
    • Time: ~3–4 hours
  • Spare ribs
    • Cooker temp: 225–250°F
    • Time: ~5–6 hours
  • St. Louis–cut ribs
    • Cooker temp: 225–250°F
    • Time: ~4–5 hours

Actual time depends on thickness, cooker stability, and whether you wrap in foil.

Simple Step‑By‑Step (Example Cook)

  1. Preheat smoker/oven/grill to about 225–250°F.
  1. Prep ribs : Remove silver skin, season with a dry rub.
  1. Cook low and slow : Bone side down, let them go for a few hours.
  1. Check internal temp in the meaty part, avoiding bone. Aim for 195–203°F.
  1. (Optional) Wrap in foil partway through to help keep them moist, then unwrap near the end to set sauce or bark.
  1. Rest 10–15 minutes before slicing so juices settle.

A good visual cue: when you lift the rack with tongs from one end, it should bend easily and show small surface cracks—that usually matches the 195–203°F zone.

Mini FAQ

  • Are ribs done at 170°F?
    Safe, but usually still too firm; most pitmasters keep going to at least 190–203°F for tenderness.
  • Can I eat ribs at 160°F?
    They’ll be safe once above 145°F, but texture will be chewy, not the classic “fall-off-the-bone” feel.
  • Bone-in or bone-out temp difference?
    The internal temp target stays the same; just measure in the thickest meat away from bone.

Bottom line:
Cook ribs until the meat hits around 195–203°F internally , using a cooker temperature roughly between 225–250°F for that classic low-and-slow, tender result.

Information gathered from public forums or data available on the internet and portrayed here.