Internal Temperature Pork BBQ — Spareribs, Pulled Pork & More

Pork is the most versatile BBQ meat — from quick tenderloin to a 12-hour pulled pork session. Each cut has its own ideal core temperature. On this page, you’ll find the exact temperatures for each pork cut on the BBQ.

Pork Core Temperatures — Overview

Pork Cut Minimum Core Temperature Ideal Core Temperature Texture
Pork Tenderloin 63°C 63–68°C Slightly pink, juicy
Pork Neck / Collar 63°C 70–75°C Tender and juicy
Pork Belly 63°C 75–80°C Tender, crispy rind
Spare Ribs 74°C 88–95°C Tender, almost falling off the bone
Pulled Pork (Shoulder) 74°C 93–97°C Falling apart, perfect for pulling
Pork Shoulder (Whole) 74°C 88–93°C Tender and juicy

Important: pork can now be slightly pink at 63°C — this is the officially recommended minimum temperature. Previously, 77°C was used, but this resulted in dry meat.

Pork Tenderloin Core Temperature — 63–68°C

Pork tenderloin is the most delicate cut of pork — low in fat, dries out quickly. The ideal core temperature is 63–68°C. The meat can be slightly pink inside — this is safe and gives the best texture.

  • 63°C — slightly pink, maximum juiciness
  • 68°C — just cooked, still juicy
  • 72°C+ — overcooked, dry

Tip: remove pork tenderloin from the BBQ at 61°C — the temperature will rise another 2–3°C during the 5-minute rest.

→ Pork Tenderloin on the BBQ — Recipe

Spare Ribs Core Temperature — 88–95°C

Spare ribs are different from other pork cuts — they are cooked not based on food safety but on texture. The minimum safe temperature is 74°C, but at that temperature, spare ribs are still tough. The ideal core temperature for tender spare ribs is 88–95°C.

  • 74°C — safe but tough
  • 88°C — tender, slight bite
  • 93°C — ideal: almost falling off the bone
  • 95°C+ — completely falling off the bone (competition-style)

Alternative test: bend the spare ribs — if the bark cracks and the meat pulls 1–2 cm from the bone, they are ready.

→ Memphis Spare Ribs Recipe — Low & Slow
→ The 3-2-1 Method for Spare Ribs

Pulled Pork Core Temperature — 93–97°C

Pulled pork is made from pork shoulder or pork neck. The collagen in the meat must completely convert to gelatin — this only happens at 93–97°C. Below that temperature, the meat cannot be pulled.

  • 88°C — not yet pullable, too firm
  • 93°C — just pullable
  • 95–97°C — ideal: falling apart

The Stall: around 70°C, the temperature rise temporarily stops. This is normal — be patient or wrap in butcher paper.

→ What is the BBQ Stall?
→ Memphis Pulled Pork Recipe
→ Carolina Gold Pulled Pork Recipe

Pork Cooking Times on the BBQ

Cut BBQ Temperature Cooking Time Method
Pork Tenderloin 180–200°C 15–20 min Direct + 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

→ How to Measure Core Temperature Correctly?
→ Complete Temperature and Cooking Time Guide

Frequently Asked Questions

What is the core temperature of spare ribs?

The ideal core temperature for tender spare ribs is 88–95°C. At 74°C, they are safe but still tough.

What is the core temperature of pulled pork?

Pulled pork is ready at 93–97°C. Below 93°C, the meat cannot be pulled.

Can pork be pink?

Yes — pork can be slightly pink at a core temperature of 63°C. This is the officially recommended minimum temperature and gives the best texture.

What is the core temperature of pork tenderloin?

The ideal core temperature for pork tenderloin is 63–68°C. Remove the meat from the BBQ at 61°C — the temperature will still rise during resting.

Which Rub to Use for Pork?

→ Which Rub Goes with Which Meat? Complete Guide
→ Pork on the BBQ — All Recipes & Tips
→ All BBQ Recipes from The Rub Kitchen

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