The USDA has always been the arbiter of internal cooked temperatures for meats, including pork. But if you look at a USDA chart, it will tell you any cut of pork should be cooked to 145°degrees. While that may be true from a food safety standpoint, the reality is that different cuts require different temperatures in order to give you the best eating experience.
Some cuts are delicious and juicy cooked quickly to 145°, but others require a long, slow cook and can rise to 185° degrees or more before they deliver the best result.
So how do you know the perfect temperature for your pork chops or ribs?
Rules of Thumb
The first rule of thumb is simple:
For lean, meaty cuts like chops and tenderloin, a temperature of 145° in the center will give you a result similar to medium rare beef: a little pink and juicy, while still tender and tasty. If you let it rise to 160° it will resemble a well-done steak.
For fattier cuts and those with more connective tissue like ribs or shoulder, cooking low and slow to a higher internal temperature—as high as 185°—allows the fat and collagen in the tissues to melt into the meat, making it tender and succulent. Cooking too fast or not long enough will give you a chewy result, even though the temperature may read 145°.
A second rule of thumb:
Always use a meat thermometer.
How to Cook Various Cuts
Chops. These are best grilled, smoked, pan-fried, or even baked. Use a marinade in advance or your favorite seasoning if you want extra flavor. (Be sure to discard any extra marinade—don’t brush it on the meat after cooking if it had raw meat in it.) If you like, get a quick sear on both sides over high heat, then lower the heat. Cook at 325°-350°, and remember that the thinner the chop, the faster it will cook. After the meat comes off the heat, cover with foil and let it sit for about 5 minutes. The internal temperature will continue to rise a couple of degrees, and the juices will redistribute through the meat. Here’s a fun recipe suggestion.
Tenderloin. This is the most tender and lean cut, and it’s great for oven roasting or smoking after a good marinade or sprinkle with seasoning. Again, don’t let it go past 145°, and cover it with foil when it comes off the heat. Tenderloins are usually no more than about a pound, so they cook quickly. Here are some of our favorite recipes.
Loin. You can get this cut boneless or bone-in. A bone-in loin is also known as a pork rack or a crown roast. It makes for a showy presentation if the bones are “frenched” (trimmed of excess meat) or tied into a crown. Usually weighing in around 3-5 pounds, the loin is great for smoking, grilling, or roasting. Because it’s also a lean and tender cut, it needs care not to overcook. An internal temp of 145°-150° is perfect.
Pork shoulder or pork butt. Both these cuts come from the front shoulder of the pig, and because the muscles work so hard, they have lots of connective tissue, fat, and flavor. A long slow barbecue or braise allows everything to melt and meld together for an exceptional pulled pork, carne adovada, or carnitas. These cuts need lots of time at a low cooking temperature and their internal temperature should reach at least 180° for the best results. Here’s our guide to smoking a pork butt.
Ribs. Whether it’s baby backs or spareribs, these meaty beauties do best when cooked slowly in the oven, smoker, or grill. Use a low temperature method, season well, and let them do their thing. They’re best when they reach at least 180° internally. Here’s everything you need to know to cook them for a delicious result.
What kind of meat thermometer is best?
The best type of meat thermometer is the one you’ll use.
You can go old-school with an inexpensive leave-in thermometer, or high-tech with a smart thermometer like Meater. Obviously, the more you want to spend, the more bells and whistles you’ll get, and if you do lots of grilling and smoking, a more expensive thermometer can be worth the investment. But the middle of the road is an instant-read thermometer. All you have to do is insert the probe into the thickest part of the meat, avoiding the bone, and you’ll know in less than a second whether or not it’s time to take it off the heat.
Why use a thermometer? There’s nothing more disappointing than an over-cooked, dried out pork chop. By the same token, you don’t want to be eating meat that should have been on the grill for another five minutes. A good meat thermometer takes the guesswork out of cooking not only pork, but beef and chicken, too.
The Coleman Way, since 1875, is our commitment to quality, taking pride in humanely raising animals on family farms in the U.S.A. with no antibiotics ever, no growth hormones, and 100% vegetarian fed. The result is premium, great-tasting, all-natural meats in a variety of cuts and flavors that can be easily prepared and that you can feel good about serving to family and friends.
