Pork Ribs Internal Temperature Chart [2025]: Comparison In Detailed

Who doesn’t enjoy tender, smoky, and juicy pieces of meat? Pork ribs make excellent choices in this regard. However, it is vital to thoroughly cook the ribs to avoid sickness while retaining the taste and juiciness of the food. But it is really tough to master pork ribs since many people like to have them in different ways. So, “cooked” vs. “done” becomes a great dilemma. Therefore, many people look for Pork ribs internal temperature chart.

There are different varieties of ribs. If you want a well-done rib, a minimum internal temperature of 145°F or 63°C is enough. But 145 °F would not do the job if you want a well-cooked rib. You must cook it at a higher internal temperature to make it tender.

If you want a complete internal temperature guideline, go through the article. So, let’s start.

Types of Pork Ribs

Before understanding the science behind temperature, people must know the types of pork ribs. There are four types of pork ribs: Baby back ribs, Spareribs, St. Louis cut ribs and Rib tips. Each variety of ribs has unique characteristics and requires a different cooking method.

Baby Back Ribs

There is no need to think that butchers collect this rib from the baby pigs! They collect this rib from the pig’s back. These ribs are smaller and narrower compared to spare ribs. In fact, the word “baby” refers to the small size of the ribs. Furthermore, they contain less fat. Therefore, they will be more tender and juicy. So, if you want ribs for a grill, go for baby back ribs.

Spare ribs/ Side ribs

Spare ribs are the most popular ones. When people talk about ribs without any specification, they often indicate spare ribs. Butchers collect this rib from the pig’s underside belly. This portion contains more fat and is more flavorful than baby back ribs.

St Louis Cut Ribs

St Louis Cut Ribs are basically trimmed spare ribs. This rib has a rectangular shape and contains no hard breastbone and chewy cartilage. Therefore, they are easy to eat. However, it is shorter than full spare ribs but longer than baby backs. This meat contains fat and gets evenly brown due to its thinner and flatter shape.

Rib tips

The term “rib tips” describes the tiny bones and cartilage that connect the breast bone and the front ribs. The meat is small and triangular-shaped, just like the St. Louis ribs. In the process of cutting St. Louis cut ribs, butchers cut them from the spare rib’s lower ends. The containing cartilage enhances the taste of this meat.

THE DIFFERENCE BETWEEN “rare, ” medium,” and “well-done.”

We often hear words like “rare, “medium,” and “well-done” when it comes to meat. What are the main differences between them?

Rare meat:

It refers to the lowest internal temperature at which the meat is safe to consume. It is just an upgraded version of raw meat. Even though the meat will still have some of its natural flavor, this temperature makes it impossible for harmful bacteria to survive.

 The center part of the rib will be bright red color due to the blood. Blood plays a vital role in enhancing flavor. People who enjoy the natural meat flavor profile should eat rare meat.

Medium meat:

Medium meats are somewhere between are and well cooked. The center of this meat will have a greyish-brown color with a pinkish vibe. Generally, these pieces are juicy, flavorful, and contain no blood.

Well-Done

Well-done meats are the most cooked ones, among others. These pieces will have no pink-colored center and are harder to chew. It is ideal for people who don’t like the meat’s natural flavor.

What is a Pork Ribs Internal Temperature?

According to USDA, pork rib’s internal temperature should be at least 145°F when cooked for safer consumption. Additionally, they recommend a three-minute interval between cooking and serving the rib. This break-time is vital for the redistribution of flavor and juiciness throughout the meat.

One can use a meat thermometer to check the internal temp of pork ribs before serving. During this time, put the thermometer in the thickest part of the rib rather than the thinner one. There are different types of cooking methods for pork ribs. No matter which method you follow, ensure the temperature reaches 145°F before serving.

However, this temperature will not give you the maximum juiciness and tenderness. According to many chefs, slowly cooked ribs between 190 and 203°F is the key to getting the most tender and juicy meat possible. But if you want a smoky one, it will require more temperature and time.

Pork Ribs Temperature Chart (Based on doneness)

Pork Ribs Temperature Chart (Based on types of ribs and time)

Top 4 Tests to Know When the Pork Rib is Finished

“Done” refers to the temperature at which meats are safer to consume, while “finished” indicates the temperature at which meats get maximum tenderness.

Here are the top four tests to know when the Pork Rib is finished:

Toothpick Test

Insert a toothpick between the meat and bone. The pork rib is ready if the toothpick gets easily into the rib without any resistance.

Cut Test

Cut the center of the rib. If the rib is ready, the center will appear white without pink or red juice.

Timing test

Most novice grillers love to follow the timing test. Just follow the temperature and timing mentioned in the “Pork Ribs Temperature Chart” and use a thermometer before serving!

Bounce test

Bounce the ribs gently. If the meat is ready, it will begin to crack. If you notice a slight crack, then give it a little more time to cook.

FAQs

1. Can you eat ribs at 170?

One can indeed have ribs at 170, but they will not be as delicious as they should be. Meat becomes tough to eat at 160°F. So, 170°F will make it extremely hard to chew.

2. Can you eat undercooked ribs?

People should not consume undercooked or raw ribs. Every kind of raw meat, including pork ribs, contains bacteria and parasites. Such meat consumption can result in food-borne illnesses, such as Taeniasis or Trichinosis.

Final Verdict

Everyone enjoys a juicy, tender pork rib. But it requires maintaining a specific temperature and time. Moreover, some want to know the lowest temperature for safer consumption.

In this article, I have discussed pork rib’s internal temperature in detail for all pork rib lovers. Besides, I have provided a pork ribs temperature chart for the readers’ convenience. I hope, the readers will find the information helpful while making the most delicious rib items.