Spareribs.
The rib cage from the belly side. Meatier and fattier than baby backs; St. Louis cut is a trimmed sparerib.
Pork spareribs 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 spareribs and back ribs under the side primal. Spareribs are the full rack from the belly; the St. Louis cut removes the sternum, cartilage and skirt for an even rectangle. The Pork Board gives 5 to 7 hours at 225 to 250 F for both; FSIS and the Pork Board both finish ribs 'until fork tender'. The bend test is the practical finish; the thermometer is a rough guide between bones.
USDA FSIS primal: side. Seven regions, matching master pork-A.
- Best methods:
- smoke
- Slice:
- Between the bones, meat side down so you can see them.
- Rest:
- 10 to 15 minutes.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Spareribs (full rack) | smoke | bend test, 190 to 203 F (craft) | Pork Board: 5 to 7 hours at 225 to 250 F. |
| St. Louis cut ribs | smoke | bend test, 190 to 203 F (craft) | Trimmed spareribs. Same time band; more even cooking. |
| Rib tips | smoke | bend test, 190 to 203 F (craft) | The trimmed-off sternum strip. Cartilage-rich; cook alongside. |
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.
More on the pork temperature page and the full chart.
Smoke
What ruins it
- 01Following 3-2-1 by the clock on a thin rack and steaming it to mush.
- 02Saucing early and burning it (FSIS: last 15 to 30 minutes).
- 03Leaving the membrane on the bone side.
Cook it
- Pit Log Competition Pork Rub: in the test kitchen. Not published yet.
- Pit Log Carolina Gold Mustard Sauce
A tangy South Carolina mustard sauce: yellow mustard, apple cider vinegar, brown sugar, honey, Worcestershire, garlic and black pepper. For pulled pork, ribs and chops.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
- Pink butcher paperBrisket, shoulder, lamb and goat wrap. Consumable, repeat purchase.
- Heavy-duty foilRibs, belly, holding. Consumable.
As an Amazon Associate, Pit Log earns from qualifying purchases. We pick these by name and type, checked against Amazon’s own records. Not by what pays best. We show no prices. A price on a page goes stale fast. Checked 2026-09-03.
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.