Pork Ribs Internal Temp (And How to Tell if Ribs Are Done)
on Jan 13, 2023
From St. Louis to baby back ribs, there’s no denying that ribs are one of the most delicious ways to enjoy pork. The secret to restaurant-quality ribs is simply cooking your pork ribs to the right internal temperature. This ensures your ribs are moist, tender, and full of flavor. After reading this post, you’ll know when your ribs are done for a perfect meal every time!
Not sure how to know when ribs are ready? Bookmark this page for the next time you need a definitive guide on cooking pork ribs, no matter which cooking method you choose.
What is the Proper Internal Temperature for Pork Ribs?
According to the United States Department of Agriculture, pork ribs are safe to eat when they reach an internal temperature of 145°F. However, for the best-tasting ribs, you’ll have to cook them well past this point.
The ideal internal temperature for tender, juicy pork ribs is between 195°F and 203°F. This allows all the fat and collagen to melt, which gives that “fall off the bone” result we all know and love.
By cooking to this temperature, you’ll also be improving the flavor of your ribs. Use the methods below to help you to determine when your ribs are done and ready.
How to Know When Pork Ribs is Done (5 Common Methods)
Most Reliable: Use an Instant Read Thermometer
A meat thermometer is the most foolproof method of testing your ribs. You’ll know they’re ready to eat when they get to an internal temperature between 195°F and 203°F. At this sweet spot, your ribs are sure to be nice and juicy.
The Bend Test
Using tongs or heat-safe BBQ gloves, gently pick up your ribs from one end. If the weight of the other end allows the rib to bend in half, you’re good to go!
The Test of Time
When you follow the 3-2-1 technique, you can simply set your timer and go on about your day. This tried and true method produces perfectly juicy ribs, so trust the process and allow them to cook according to the instructions.
The Twist Test
Gently twist a bone from the middle of the ribs. If it easily breaks free of the meat, you’ll know your ribs are ready to eat.
The Skewer Test
You can use a kebab skewer or toothpick to test if your ribs are done by inserting it between two bones. If it goes in easily, your ribs are done.
How Long to Cook Pork Ribs in the Oven
Two major factors will influence the cooking time of your ribs. It will depend on the type of ribs you’re using and the temperature of your oven. Save this post so you can refer to the table below whenever you’re making ribs at home.
| Oven Temp | Back Ribs | Spare Ribs | Country Style Ribs |
| 225°F | 5 hours | 6 hours | 3-4 hours |
| 250°F | 4 hours | 5 hours | 2-3 hours |
| 300°F | 2 1/2 hours | 3 1/2 hours | 40-60 minutes |
| 350°F | 2 hours | 2 1/2 hours | 20-30 minutes |
| 400°F | 1 hour | 1 1/2 hours | 15-20 minutes |
| 450°F | 45 minutes | 1 hour | 12-15 minutes |
To reduce your cooking time, try preparing your ribs in the air fryer.
How to Cook Pork Ribs on the Grill
The 3-2-1 technique is an easy way to cook fall-off-the-bone ribs on the grill. Here’s how it’s done:
- Season your ribs with your choice of spices. Preheat your grill or smoker to 225°F
- Smoke or grill the ribs for 3 hours, making sure to use indirect heat. After 3 hours, wrap the ribs in foil and cook for an additional 2 hours.
- Remove the foil and add your favorite sauce. For crispy skin, you can sear the ribs at this point. For juicier ribs, add the sauce and continue slow cooking for 30 minutes to an hour.
Tips for Cooking the Perfect Pork Ribs
- We all love melt-in-your-mouth ribs. To achieve this, you’ll need to cook the ribs just past the point of “doneness”. This causes the collagen and fat to melt away.
- The cooking time of your ribs is typically dependent on how thick they are. Another factor impacting cooking time is how fatty the ribs are. If there’s a lot of fat, this will increase the cooking time.
- Cooking time is also dependent on the type of ribs. For example, baby back ribs cook faster than spare ribs.
Frequently Asked Questions
Are Ribs Done at 170 F?
Although ribs are considered safe to eat at 170°F, you’ll want to increase the temperature for more delicious results. We recommend cooking your ribs to an internal temperature somewhere between 195°F and 203°F.
Why Should You Cook Your Ribs Past Done?
By cooking past the “done” point, you’ll have ribs that are incredibly moist and juicy. This melts the collagen and fat to produce more tender meat.
Can You Overcook Ribs?
If your ribs come out dry or rubbery, chances are you’ve overcooked them. To avoid this, try baking your ribs at a low and slow. By reducing the temperature, the ribs will take a bit longer to cook, but you’re much less likely to overcook them.
Should I Wrap the Ribs in Foil?
For super juicy results, we recommend wrapping your ribs in foil. This method also allows the meat to cook faster, so you won’t have to wait too long to enjoy your ribs. The only downside is that you won’t get a crispy crust.
How to Cook Pork Ribs to the Right Temperature
Ingredients
- 3 pounds pork ribs, back ribs, side ribs or country-style ribs
- Spice rub
- BBQ sauce
Instructions
- Optional: Remove the ribs from the refrigerator 30 minutes before cooking.
- Preheat oven to 350°F, placing the oven rack in the middle position. Line a sheet pan with aluminum foil or parchment paper.
- Peel off the silverskin membrane from the underside of the ribs, using a paring knife if needed to help detach it from the ribs.
- Place the ribs meat side down in the prepared pan and place in the oven. Bake for one hour.
- Remove the pan from the oven. Flip the ribs so the meat side is facing up. Then brush sauce all over the meat.
- Cover the ribs tightly with aluminum foil and place them back in the oven. Bake for 30 minutes more before starting to check doneness. Insert an instant-read thermometer into the thickest part of the ribs, and remove from the oven once it reads 180-195°F (see note).
- Let the ribs rest in the pan covered with foil for 5-10 minutes before serving.
Notes
- While the USDA states that ribs are safe to eat at 145°F, they may be less tender than you would like so it’s best to keep cooking longer when possible.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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