Core temperatures for BBQ — chicken, pork, beef and lamb in a row
Deel
Why measure internal temperature?
Time is a poor measure of doneness. A 200-gram chicken thigh cooks in 25 minutes; a 2 kg pulled pork needs 10 hours. The only reliable way to know if meat is cooked is with a meat thermometer. Insert it into the thickest part of the meat, avoiding the bone.
A good meat thermometer is the best investment a BBQ enthusiast can make — cheaper than a failed brisket.
Internal temperatures per type of meat
Chicken
| Preparation | Internal Temperature |
|---|---|
| Chicken thighs (bone-in) | 74°C minimum, 80°C for optimal tenderness |
| Chicken wings | 74°C minimum |
| Chicken breast | 72°C — no higher, otherwise it will be dry |
| Whole chicken | 74°C in the thickest part of the thigh |
Tip: chicken thighs are more forgiving than chicken breast — ideal for beginners.
Pork
| Preparation | Internal Temperature |
|---|---|
| Pork tenderloin (medium-rare) | 63°C |
| Pork tenderloin (well-done) | 70°C |
| Pork chop | 65–68°C |
| Pulled pork (shoulder/neck) | 90–95°C — collagen must be fully converted |
| Spare ribs | 90–95°C, or bend test: meat tears slightly when bent |
Beef
| Preparation | Internal Temperature |
|---|---|
| Steak (rare) | 50–52°C |
| Steak (medium rare) | 55–57°C |
| Steak (medium) | 60–63°C |
| Steak (well done) | 70°C+ |
| Brisket | 93–97°C — probe test: thermometer slides in like butter |
| Beef short ribs | 93–95°C |
Lamb
| Preparation | Internal Temperature |
|---|---|
| Lamb chop (medium-rare) | 58–60°C |
| Lamb chop (medium) | 63–65°C |
| Pulled lamb (shoulder/leg) | 90–95°C |
The probe test for spare ribs and brisket
For spare ribs and brisket, the internal temperature is a guideline, not an absolute truth. The probe test is more reliable:
- Spare ribs: pick up the rack in the middle with tongs. If the meat tears slightly and the bones become visible, they are ready. If the rack sags without resistance, they are overcooked.
- Brisket: insert a thermometer or skewer into the thickest part. If it slides in without resistance — like in soft butter — the brisket is ready.
Always let it rest
Remove the meat from the BBQ when it is 2–3°C below the target temperature — it will continue to cook while resting (carryover cooking). Always let it rest:
- Chicken: 5–10 minutes
- Pork tenderloin: 5–10 minutes
- Pulled pork: 30–60 minutes (wrapped in foil)
- Brisket: at least 1 hour, preferably 2 hours
→ Also read: What is low & slow BBQ?
→ Also read: The stall — what is it and what do you do with it?
→ View all BBQ recipes from The Rub Kitchen