Ribs internal temperature

145°F (63°C)

plus a 3-minute rest

Cook ribs to an internal temperature of 145°F (63°C), measured with a food thermometer, and let them rest for at least 3 minutes before carving or consuming.

Measure the internal temperature with a food thermometer before removing the meat from the heat source.

USDA states safe minimum internal temperatures, not doneness styles or tenderness targets.

Grounded in: foodsafety.gov, fsis.usda.gov. The number above appears verbatim in the linked government sources.

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