I want to experiment to prepare the pork ribs in Weber Kettle charcoal grill on a minimum possible temperature. What is the minimum internal temperature measured inside the meat (not air temperature) for pork ribs to be safe? By safe I mean meat to be prepared so that it is safe to eat.
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2It's not a fixed temperature. It's a function of time + temperature– JoeCommented May 10, 2020 at 16:54
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@Joe not sure whether we already have a duplicate Q/A, but if not, your link looks like a good basis for an answer. (hint, hint...)– Stephie ♦Commented May 10, 2020 at 16:57
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@Stephie : if someone else has time to do it, great. I'd use the 5mm numbers, but there are risks (as you'd want to know that you're in the coldest part, which might be closer to the bone for ribs)– JoeCommented May 10, 2020 at 17:06
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@Joe It is very interesting table. Thank you. As I understand It shows temperature and time of water when making Sous Vide. It there any such kind of table that shows the safe temperature and time inside the pork?– vasili111Commented May 10, 2020 at 17:07
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@rumtscho : 'recommended temperature' is not the same as 'minimum safe', because it's assumes you just contact that temperature, not that you hold it for an period of time. You can pasteurize at lower temperatures– JoeCommented May 11, 2020 at 0:44
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