The ideal temperature for ribs depends on the method of cooking and the desired level of tenderness. Here are some guidelines from the search results:

• Smoking or slow roasting: For baby back ribs, you need to get the ribs into a collagen-melting temperature zone—above 170°F (77°C)—and keep them there long enough to tenderize. By the time your ribs reach 200°F (93°C), they should be tender enough to eat. For St. Louis-style spares or baby back ribs, you should aim for an internal temperature of around 190-203°F (88-95°C) .

• Grilling: Heat your grill to 275 degrees Fahrenheit, using a combination of charcoal and hickory wood. Grill the ribs for four to five hours, and ideally, the internal temperature of the ribs should be between 190 and 200 degrees Fahrenheit when you’re finished.

• General: The USDA recommends cooking pork ribs to an internal temperature of 145°F (63°C) for safety reasons, but at this temperature, the meat is rubbery and tough. Pork ribs aren’t ready to be served until their internal temperature reaches 195°F to 203°F (91°C to 95°C). At this temperature, fat and collagen throughout the meat have broken down and flavored the ribs, contributing to the overall taste and texture of the ribs.

Its important to note that the temperature is not the only indicator of doneness. The meat should keep its shape after biting into it, and perfectly cooked ribs will pull apart easily. If the meat falls off the bone, it’s overcooked and has a mushy texture.