What is the Internal Temperature of Beef Back Ribs?

According to the USDA, beef back ribs are safe to eat when the internal temperature reaches 145°F.

While 145°F is the safe internal temperature, many people prefer to cook beef back ribs to a higher temperature for tenderness. Beef back ribs can become tough if undercooked.

Here's a breakdown of internal temperature considerations for beef back ribs:

• Safety: The USDA recommends a minimum internal temperature of 145°F to ensure the meat is safe to eat.
• Tenderness: For optimal tenderness, many cooks aim for an internal temperature of around 190-203°F. At these temperatures, the collagen breaks down, resulting in very tender ribs.
• Checking Temperature: Use a meat thermometer to accurately measure the internal temperature. Insert the thermometer into the thickest part of the meat, avoiding bone.