Timothy Woods
Published by Timothy Woods
Last Updated On: November 25, 2021

If I had to choose a barbeque cut to be my favorite, it would be pork ribs, without a doubt.

Tender, juicy, and smoky - everything you need from a good chunk of meat.

That being said, ribs are notoriously hard to master. Even experienced grillers and smokers may struggle to find the right temperature point.

There is a huge difference between ‘cooked’ and ‘done,’ and after numerous attempts to perfect the pork rib, I can finally give you a complete temperature guide to the best ribs around.

Summary of the Key Findings

  • The safe internal temperature for pork is 145°F.
  • You can use a toothpick to check if your pork ribs are cooked. 
  • The fat on your ribs will determine how long your ribs will take to cook.

The Difference Between “Done” and “Finished”

Pork Ribs sitting on wooden board

The line between “done” and “finished” may be fine, but it’s definitely significant.

Done refers to when the meat has reached a temperature safe enough to eat and finished is when the meat is at its tastiest.

If you ask USDA, they recommend you cook your pork ribs to 145°F in order to safely consume them.[1]

However, I have found that cooking your pork ribs at 190 - 203°F (even more so when smoking) is the key to making your meat as juicy and tender as it can be.

You can use a meat thermometer to measure the internal temperature of your ribs. However, it can be tricky since the meat is rather thin and usually hotter next to the bone.

Ribs Temperature Chart

Close up image of pork ribs on grill

Below you will find the recommended smoking and cooking times for both pork and beef ribs.

The times stated are from my experience using my smoker; therefore, they may take less or more time depending on which smoker you have.

Smoking Temp Cooking Temp Cooking Time
Baby Back Ribs 225 - 250°F 180°F 5 - 6 hours
Spare Ribs (Pork) 225 - 250°F 180°F 6 - 7 hours
Short Ribs  225 - 250°F 190 - 200°F 7 - 8 hours
Back Ribs 225 - 250°F 180 - 190°F 4 - 5 hours
Spare Ribs (Beef) 225 - 250°F 190 - 203°F 5 - 6 hours
Prime Rib 225 - 250°F 140°F (Medium) 15 mins per pound

5 Tests to Know When Your Pork Ribs are Finished

As I mentioned earlier, using a meat thermometer to check when your pork ribs are finished isn’t always the best way.

That’s why I always use the following hacks to know when my ribs are at their best.

Remember, the only ribs that should fall off the bone are ones that have been boiled or steamed.

Smoked or cooked ribs will pull cleanly off the bone as you bite the meat with your teeth; however, there should still be some resistance and chew [2].

#1 The Bounce Test

When you think your ribs are almost done, pick them up by the center of the ribs with a pair of tongs.

Carefully bounce the ribs. If the surface of the meat cracks, you’ll know your pork ribs are ready.

If it only cracks slightly, you will need a little more time.

#2 The Cut Test

Just like all meats, you can cut into the cut to see if the meat is ready.

For pork ribs, the center should be white with no pink or red juices.

If you have used a smoker, there is a chance the meat at the top will still be pink, but the center will be white.

#3 The Toothpick Test

If you’ve got some toothpicks lying around, you can use them for this test.

Poke the toothpick between the bones and into the meat.

If it slides in without much resistance, this means your ribs are ready. Ensure you test other parts of your ribs too since ribs tend to cook quite irregularly.

#4 The Taste Test

A great way to test how your meat is cooking is to taste it. Of course, you shouldn’t eat meat that is pink or looks raw.

However, you can happily eat white or tan meat.

The only problem is, if you take one rip apart to check if it is cooked, you will have to keep doing so until all the ribs are cooked.

Things to Keep in Mind When Smoking Pork Ribs

Pork Ribs on wooden table

Remember the following things when smoking or cooking your ribs:

  • The thicker the ribs, the longer they will take to cook. If your ribs have a lot of fat, it’ll also take longer for the fat to melt down.
  • If you decide to keep the meat on the bone (which come on, who doesn’t), this will take longer for the ribs to cook vs. if they were deboned. So, if you’re cooking for a limited time, consider taking the meat off the bone.

“Barbecue may not be the road to world peace, but it’s a start.”  — Anthony Bourdain, American chef, and author

What is the Correct Temperature for Pork Ribs?

The best temperature to cook your pork ribs is at 190 - 203°F.

While the safe temperature for pork is 145°F, your ribs will be much juicier and tender if you leave them for a little bit longer.

The type of ribs you’re cooking also determines the right temperature and time.

Ensure you test your ribs with one of the methods listed above, and always remember, the meat should never fall off the bone.


  1. https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
  2. https://eu.freep.com/story/life/2018/07/01/advice-cooking-grilling-ribs-fourth-july/742612002/

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