Whether ribs should be cooked to 190°F or 200°F is a debated topic among barbecue enthusiasts. The short answer is that ribs can be safely eaten at both temperatures, but cooking to around 195-203°F is ideal for tender, fall-off-the-bone ribs.
Quick Answer
Ribs are safe to eat when they reach an internal temperature of at least 145°F. However, tougher cuts of meat like ribs need prolonged cooking at higher temperatures to break down the collagen and connective tissue. Most experts recommend cooking ribs to an internal temperature between 195-203°F for tender, juicy results.
The Details
There are a few factors to consider when determining the ideal internal temperature for ribs:
Food Safety
The USDA states that pork should be cooked to a minimum internal temperature of 145°F to kill potentially harmful bacteria like E.coli and Salmonella. At 145°F and above, pork is generally safe to consume from a food safety standpoint.
Tenderness
While ribs are technically safe to eat at 145°F, this temperature does not break down the collagen and connective tissue enough to make the meat tender. Ribs need prolonged cooking between 160-203°F for the collagen to melt into gelatin and the meat to become tender and juicy.
Ideal Tenderness Range
Most pitmasters agree that the ideal tenderness for ribs is achieved between 195-203°F. At this temperature range, the meat easily pulls away from the bone while still having some bite.
Collagen Breakdown
Collagen breakdown is gradual and occurs over several temperature ranges:
| Temperature | Collagen Breakdown |
|---|---|
| 120-140°F | Collagen begins to unwind |
| 160-180°F | Collagen rapidly unwinds and begins dissolving |
| 180-203°F | Collagen fully melts into gelatin |
As the chart shows, collagen breakdown starts around 120°F but isn’t complete until temperatures near 203°F are reached.
Cook Times at 190 vs 200°F
Cooking ribs to 200°F instead of 190°F adds only about 10-30 minutes to the cook time. The exact time will depend on the cooking method.
Smoker
For smoking ribs at 225-250°F, cooking to 200°F instead of 190°F will add around 15-30 minutes.
Oven
For baking ribs in the oven at 250-275°F, allow 10-20 minutes more for ribs to reach 200°F compared to 190°F.
Sous Vide
With sous vide cooking at 180-195°F, ribs will need about 20-30 minutes longer to get to 200°F vs. 190°F.
Grill
On a hot grill at 325-350°F, expect ribs to need an extra 10-15 minutes to reach 200°F compared to 190°F.
Pros of Cooking Ribs to 195-203°F
- Maximizes tenderness.
- Collagen is fully melted.
- Meat pulls cleanly from the bone.
- Prevents undercooked texture.
Cons of Cooking Ribs to 195-203°F
- Increased cook time.
- Ribs may be slightly drier.
- More chance of overcooking.
Pros of Cooking Ribs to 190°F
- Shorter cook time.
- Less chance of overcooking.
- Slightly more moist meat.
Cons of Cooking Ribs to 190°F
- Collagen may not be fully melted.
- Potential for chewy texture.
- Meat may not pull cleanly from the bone.
Conclusion
For optimal texture, tenderness and collagen breakdown, cooking ribs to an internal temperature of 195-203°F is recommended. The meat will be fall-off-the-bone tender while still retaining some moisture. Ribs cooked to just 190°F may still have some chewy collagen left intact. However, the 10-30 extra minutes to reach 200°F runs the risk of drying out the ribs if overcooked. As long as the ribs reach at least 190°F, they will be safe to eat from a food safety standpoint.