Internal temperature Pork: Tenderloin, Ribs and Pulled Pork

Each cut of pork has a different ideal internal temperature. Pork tenderloin is quick to prepare and can be served slightly pink, while spare ribs and pulled pork need to be cooked much further to become tender.

Short answer: pork tenderloin is ideal around 63–68°C (145–155°F). Spare ribs become tender around 88–95°C (190–203°F). Pulled pork is usually done around 93–97°C (200–207°F), but above all, check if a probe slides into the meat without resistance.

Internal temperatures for pork — overview

Cut Safety guideline Ideal guideline Texture
Pork tenderloin 63°C 63–68°C Slightly pink and juicy
Pork neck 63°C 70–75°C Tender and juicy
Pork belly 63°C 75–80°C Tender fat and crispy exterior
Spare ribs 74°C 88–95°C Tender with desired bite
Pulled pork 74°C 93–97°C Meat falls apart
Pork shoulder 74°C 88–93°C Tender and sliceable

The safety guideline and the ideal eating texture are not always the same. With "low & slow" meats, the meat continues to cook to break down collagen and become tender. When in doubt, follow current food safety recommendations.

How to measure the internal temperature

  1. Use a reliable digital meat thermometer.
  2. Measure in the thickest part of the meat.
  3. Avoid bone, fat, and the thin edges.
  4. Measure multiple pieces when preparing a large batch.
  5. Account for carry-over cooking during the resting period.

→ How do you measure internal temperature correctly?

Pork tenderloin — 63–68°C

Pork tenderloin contains little fat and dries out quickly. For slightly pink and juicy meat, 63–68°C is a good guideline. Let the meat rest for about 5 minutes.

  • 63°C: slightly pink and very juicy
  • 68°C: cooked but still juicy
  • 72°C+: higher risk of dry meat

→ Pork tenderloin on the BBQ — recipe

Spare ribs — 88–95°C

You judge spare ribs not only by safety but especially by texture. At 74°C they are cooked according to the minimum guideline, but often still tough. Around 88–95°C more connective tissue breaks down and they become tender.

  • 74°C: cooked, but often still tough
  • 88°C: tender with a bite
  • 93°C: very tender
  • 95°C+: much softer and looser

Besides the thermometer, use the bend test: the rack should bend and the bark may crack slightly. → Memphis spare ribs recipe
→ 3-2-1 method for spare ribs

Pulled pork — 93–97°C

Pulled pork is made from pork shoulder or pork neck. The collagen must convert into gelatin before you can pull the meat. That usually happens around 93–97°C, but the probe test ultimately determines if it is done.

  • 88°C: often still too firm
  • 93°C: possibly just right for pulling
  • 95–97°C: usually ideal

Around 70°C, the BBQ "stall" may occur, where the temperature hardly rises for a while. That is normal.

→ What is the BBQ stall?
→ Memphis pulled pork recipe
→ Carolina Gold pulled pork recipe
→ When is pulled pork done? Internal temperature and probe test

Cooking times for pork on the BBQ

Cut BBQ temperature Target time Method
Pork tenderloin 180–200°C 15–20 min Direct and indirect
Pork belly 160–180°C 2–3 hours Indirect
Spare ribs 110–120°C 5–6 hours Indirect, low & slow
Pulled pork, 2–3 kg 110–120°C 8–12 hours Indirect, low & slow

Cooking times are guidelines. Thickness, bone, fat, outside temperature, and the BBQ itself make a difference. Use the thermometer and the probe test as a guide.

→ Complete temperature and cooking times guide

Frequently asked questions

What is the internal temperature of spare ribs?

For tender spare ribs, 88–95°C is a good guideline. At 74°C they are cooked, but often not tender enough yet.

What is the internal temperature of pulled pork?

Pulled pork is usually done around 93–97°C. Additionally, check if a probe slides into the meat without much resistance.

Can pork be served pink?

Yes, whole cuts of pork such as pork tenderloin can be slightly pink when the correct internal temperature has been reached. Ground pork must be cooked through completely.

What is the internal temperature of pork tenderloin?

Aim for 63–68°C. You can take the meat off the BBQ slightly earlier and let it rest for 5 minutes.

Which rub should you use with pork?

→ Which rub goes with which meat?
→ Pork on the BBQ — all recipes and tips
→ All BBQ recipes from The Rub Kitchen

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