what temperature do ribs need to be
Meat is done when the temperature at its thickest point reaches the point at which it is safe to eat. That doesn't mean it's ready, though. According to USDA, ribs are done when they are 145Â°F internal temp, but they may still be tough. If you take them up to 190 to 203Â°F, the collagens and fats melt at this temp and make the meat more tender and juicy.