The internal temperature of ribs is an important factor in determining when they are done. Here are the recommended temperatures from various sources:

• Baby back ribs: The internal temperature of baby back ribs should be between 190°F and 203°F (88°C and 95°C) .
• St. Louis-style ribs: The internal temperature of St. Louis-style ribs should be between 195°F and 205°F (90°C and 96°C) .

Its important to note that temperature is not the only factor in determining when ribs are done. Visual cues, such as the meat pulling away from the bone and the texture of the meat, are also important indicators of doneness. A meat thermometer is a useful tool to ensure that the ribs have reached the recommended temperature.