Pork ribs are safe to eat at 145°F internal temperature, but they’re not truly tender and “done” until they reach about 190–203°F in the thickest, meatiest parts of the rack.

Quick Scoop: What temp are pork ribs done?

For everyday cooking and smoking, use this simple rule:

  • Food-safe done:
    • 145°F (per USDA for pork in general) – safe to eat, but ribs will still be chewy and tight.
  • Tender, BBQ-style done:
    • Aim for 190–203°F internal in the meaty sections for juicy, tender ribs where collagen has broken down.
    • Many pitmasters “target” around 198–202°F , right in the sweet spot.
  • Fall-off-the-bone soft:
    • Toward the high end, 200–203°F gives softer, more “fall-off-the-bone” ribs, especially if you like that competition-style tenderness.

Think of it this way:

  • Below 180°F: technically cooked longer, but still a bit tough.
  • Around 190–200°F: connective tissue has melted, ribs are tender and juicy.
  • 200–203°F: extra-soft, “pull apart” ribs, but push much higher and you risk drying them out.

If your rack is uneven, check a couple of meaty spots (avoiding the bones) and combine the reading with a doneness test like the bend test or toothpick test for best results.

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