So, the USDA recently revised pork temperatures so that you only have to cook pork to an internal temperature of 145 and rest for at least three minutes, not 160.

I prefer pork to be warm all the way through. 130-140° isn't. 145° seems okay though. The OP's 160-170° is from the 1950s! =)

Jul 1, 2019 · I just cooked 2 racks of ribs. 225 for 5 hours. Mustard and dry rub. Didn’t wrap them or spray through out cook. Added bbq sauce for last hour.

Internal Temp for Pork Tenderloin Slobberdog Posts: 54 August 2012 edited August 2012

Decided to make pork tenderloin tonight following APL's recipe for Pork Tenderloins Glazed with Peach Preserves and Rosemary.

Most receipes I see for pulled pork call for slow and low. Where low = 220 and slow is as long as it takes for the pork to get to 190. So the internal temp of the meat is easy to check with a …

Add some salt to the pork and cook until tender (normally 195-205º). Anything after that is personal preference. Approximate cooking times for pork butt/shoulder: 225º: 2 hours a pound …

What does it mean when internal temperatures of food register way below what it should be for ‘done’, yet the meat looks and tastes done?

Jun 28, 2015 · Got my thermapen. So is there a chart showing what internal temp = rare, medium, well, etc. for all meat types?

Hows about a little bit of quick expert assistance? I'm in the process of cookin' a pork loin and am a little unsure of the proper internal temp (with polder).