# lower temp for st louis ribs

**URL:** <https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668>\
**Category:** Anova Precision® Cooker\
**Created:** [September 4, 2019, 12:22am UTC](https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668 "2019-09-04T00:22:17Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Budlight](https://avatars.discourse-cdn.com/v4/letter/b/fbc32d/32.png) [@Budlight](https://community.anovaculinary.com/u/Budlight)\
**Post date:** [September 4, 2019, 12:22am UTC](https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668/1 "2019-09-04T00:22:17Z")

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THis was my 3rd time cooking. Last was a beef round roast which turned out perfect. I then did 2 racks of ribs but set my temp at 135F not the 155/160f . Ribs cooked for 13 hrs at 130F. I turned temp to 155 f. Are the ribs safe to eat? and how long should I cook ate new temp?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [September 4, 2019, 6:00am UTC](https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668/2 "2019-09-04T06:00:24Z")

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The ribs are certainly safe to eat. Though they might not have the tenderness you desire.

Tenderness and mouth feel is developed by the conversion of collagen to gelatin. This process happens slowly at low temperatures, but increases speed at higher temperatures. This is the reason why people more often cook things like ribs at 155F than at 130F.

The time you should cook your ribs also depends no small amount on what texture you want from them. It plays into what is the expected texture of a given item. In the case of steak people are inclined to expect a more toothy texture than they do with a roast or with brisket.

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [September 4, 2019, 1:28pm UTC](https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668/3 "2019-09-04T13:28:14Z")

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You should have no problems as your ribs were always hot enough throughout the cook. I would be interested in how they turned out.

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**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\
**Post date:** [September 5, 2019, 8:34am UTC](https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668/4 "2019-09-05T08:34:23Z")

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Hi @Budlight

Hopefully you left them in at the new temp for a few hours more to get them tender. I’m curious how they turned out!

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**Author:** ![gman](https://avatars.discourse-cdn.com/v4/letter/g/d9b06d/32.png) [@gman](https://community.anovaculinary.com/u/gman)\
**Post date:** [September 10, 2019, 7:35pm UTC](https://community.anovaculinary.com/t/lower-temp-for-st-louis-ribs/22668/5 "2019-09-10T19:35:00Z")

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Hey Budlight,  
Here is a site with different temps and the amount of CHEW you may want on your ribs.

> **[Sous Vide Barbecue Pork Ribs Recipe](https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab)**
>
> A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking—crusty bark and tender yet meaty texture—without the BBQ tools.

After you have cooked about 10 racks or more invite us all over. Hey better idea cook about 10 racks at all the temps and we can do a rib taste test. Yummy !