210 °F to °C
In the kitchen, 210 °F is where beef short ribs finally give up their collagen.
The formula
(°F − 32) × 5/9 = °C
(210 − 32) × 5/9 = 98.9 °C
What 210 °F means at the grill
This is where beef short ribs finally give up their collagen. If that is what you are cooking, the guides below give you the pull temperature, the pit temperature and the timing for it.
Nearby temperatures
| °F | °C | What it is |
|---|---|---|
| 185°F | 85°C | — |
| 190°F | 87.8°C | — |
| 195°F | 90.6°C | The point where collagen is well on its way to gelatin, but ribs are usually not quite there |
| 200°F | 93.3°C | Probe-tender territory for ribs, and where you start checking a brisket |
| 203°F | 95°C | The classic finish for brisket and pulled pork — though tenderness beats the number |
| 205°F | 96.1°C | The classic finish for brisket and pulled pork — though tenderness beats the number |
The calculator shows every temperature in both units at once, so you never have to convert anything by hand. It works offline and installs to your home screen.
Frequently Asked Questions
What is 210 °F in °C?
210 °F equals 98.9 °C. In cooking terms it is where beef short ribs finally give up their collagen.
What is the formula?
Subtract 32, then multiply by 5/9. So (210 − 32) × 5/9 = 98.9 °C.
Do I need to be exact?
For pit temperatures, no — a smoker swinging 15 °F either side of target is normal and fine. For internal temperatures, yes: the difference between medium rare and medium is about 10 °F, which is well inside the range where rounding matters.