Ribs are done (safe to eat) at 145°F internal temperature, but they’re usually at their best when cooked to about 190–205°F so the collagen breaks down and the meat gets tender and juicy.

Quick Scoop

  • Food-safe doneness (USDA): 145°F internal for pork ribs, checked in the thickest meaty part away from bone.
  • Tender BBQ “rib perfection”: Aim for around 190–203°F for pork ribs; many pitmasters like 195–203°F.
  • Beef ribs: Often taken slightly higher, roughly 200–205°F for that melting, pull-apart texture.
  • Why higher than 145°F? Collagen and connective tissue need time and heat to turn into gelatin, which is what makes ribs feel tender instead of chewy.
  • Don’t rely only on temp: Combine temperature with tenderness tests (toothpick test, gentle bend/twist, meat pulling back from the bones).

Simple rule of thumb

  • Pork ribs (baby backs, St. Louis, spare):
    • Eat-safe: 145°F.
    • Tasty and tender: keep cooking until around 195–203°F and they pass a tenderness test.
  • Beef ribs:
    • Tasty and tender: around 200–205°F.

If you’re standing at the grill or smoker wondering “at what temp are ribs done?”, you can remember:

Safe at 145°F — but truly “done” and tender when they hit roughly 190–205°F and feel soft when probed. 👌

Mini TL;DR

  • Answer to “at what temp are ribs done” :
    • Technically done (safe): 145°F.
    • BBQ-style done (tender): 190–205°F, depending on cut and whether it’s pork or beef.

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