Loin.
The back. Lean and tender: chops, loin roast, tenderloin, baby back ribs.
Pork loin is done when it is bend test, usually between 190 and 203 F. The number is a checkpoint. USDA FSIS calls pork safe at 145 F with a 3 minute rest. Tenderness comes later.
Where it comes from
FSIS lists whole loin, loin roast, tenderloin, sirloin roast, country-style ribs and chops under the loin primal. Back ribs (baby backs) are the rib bones trimmed off the loin. Everything here is lean, which means it is cooked to the 145 F minimum with its rest and rarely much further; the exception is baby back ribs, which are a collagen-and-bone cook.
USDA FSIS primal: loin. Seven regions, matching master pork-A.
- Best methods:
- grill, roast, smoke (loin roast, baby backs)
- Slice:
- Across the grain for chops and roasts.
- Rest:
- 3 minutes is the safety rest; 10 minutes is better for a roast.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Pork chops (loin, rib, sirloin) | grill, sear | Your doneness, 145 F + rest USDA floor | Pork Board: grill-mark then smoke; 145 F followed by a 3 minute rest. |
| Pork loin roast | smoke, roast | Your doneness, 145 F + rest USDA floor | Pork Board: pull at 140 F, rest 10 minutes to reach 145 F. Lean; it will not take more. |
| Pork tenderloin | grill, roast, smoke then sear | Your doneness, 145 F + rest USDA floor | The most tender pork cut. FSIS planning: roast at 425 to 450 F, 20 to 27 minutes total. |
| Baby back (loin back) ribs | smoke | bend test, 190 to 203 F (craft) | Pork Board: 3 to 5 hours at 225 to 250 F. Leaner and quicker than spareribs. |
| Country-style ribs | smoke, braise | bend test, 190 to 203 F (craft) | FSIS lists them under the loin. Boneless or bone-in strips; not a rack. |
Safe. Then done.
145 F (62.8 C), then rest at least 3 minutes before carving or consuming
Steaks, chops and roasts (whole muscle). Food thermometer in the thickest part, away from bone, fat and gristle, read before removing from the heat source. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
190 to 203 F, bend test
Ribs are done when they pass the bend test and the meat has pulled back from the bone ends, which usually happens somewhere between 190 and 203 F. The thermometer is unreliable on ribs because the meat is thin and close to bone; FSIS and the Pork Board both say 'until fork tender'.
- Probe where:
- between bones, not touching bone; a probe on ribs is a rough guide only
- Pit:
- 225 to 250 F
- Planning time:
- National Pork Board: loin back ribs 3 to 5 hours; St. Louis and spareribs 5 to 7 hours at 225 to 250 F; times vary with thickness. Approximate.
- Stall:
- Mild.
pork chops roasts
Chops, loin, tenderloin and whole-muscle roasts. Culinary preference, as published by the industry body cited below.
| Doneness | Internal temp | Vs. USDA 145 F |
|---|---|---|
| Medium (USDA minimum) | 145 F, rest at least 3 minutes | At or above the minimum. |
| Medium well | 150 to 155 F | At or above the minimum. |
| Well done | 160+ F | At or above the minimum. |
Carryover: National Pork Board: pull a smoked loin at 140 F and rest 10 minutes in a warm place until it reaches 145 F. Chops: 145 F then a 3 minute rest.
More on the pork temperature page and the full chart.
Smoke
What ruins it
- 01Cooking loin or tenderloin to 160 F out of old habit; the minimum has been 145 F since 2011.
- 02Treating baby backs like spareribs on time; they finish sooner.
Cook it
No Pit Log recipe for this region yet.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
- Cast iron skillet / griddleReverse sear finish for ribeye, tri-tip, chops, rack.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.