Ribs are safe to eat at an internal temperature of about 145°F (63°C), but for tender, fall-off-the-bone ribs, most pitmasters aim for around 195–203°F (90–95°C).

Quick Scoop: The Key Temps

  • Food safety (minimum) : 145°F internal for pork ribs, as a basic “safe to eat” temperature.
  • Best texture zone : 195–203°F internal is where the collagen has broken down and the ribs become juicy and tender.
  • Typical “pull” temp : Many BBQ folks pull ribs around 195–200°F once they also pass bend/tear tests.

Pork ribs temperature mini‑guide

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Rib type Safe temp (USDA-style) Best eating temp
Baby back pork ribs 145°F internal 195–203°F internal for tender ribs
Spare / St. Louis ribs 145°F internal 190–203°F internal, often ~200°F

How to Check If Ribs Are Done

Even with a number in mind, cooks often use a mix of thermometer and “feel” tests.

  • Use an instant‑read thermometer in the thick, meaty part, avoiding the bone.
  • Look for:
    • Meat pulling back from the bone ends.
* The “bend test”: pick up the rack with tongs; it should bend easily and start to crack on top.

* Bones twisting slightly with gentle pressure.

Many forum and BBQ folks say they like the ribs when both the temp is around 195–203°F and the bend/twist tests feel right, rather than relying on time alone.

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