What Temperature Should Ribs Be Cooked To?

When cooking ribs, achieving the right internal temperature is crucial for both safety and optimal taste. Ribs, whether beef or pork, need to be cooked to a specific temperature to ensure they are tender and safe to eat. For pork ribs, the USDA recommends an internal temperature of 145°F as the minimum, but to achieve the tender, fall-off-the-bone texture that is often desired, most chefs suggest cooking them to a higher temperature, typically between 190°F to 203°F. This allows the collagen in the meat to break down, resulting in a more tender dish. Beef ribs, on the other hand, should also reach an internal temperature of about 190°F to 205°F for the best results. To accurately measure the temperature, use a reliable meat thermometer inserted into the thickest part of the meat, avoiding contact with the bone, which can give a false reading. It's important to let the ribs rest after cooking, as this allows the juices to redistribute, enhancing flavor and tenderness. This resting period is essential for a juicy and flavorful end result, ensuring that the ribs are not only safe to eat but also deliciously satisfying.