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Rib emergency

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  • bbqLuv
    replied
    Personally, I really don't see a problem from what you posted, stage two wrapped in foil. My guess is the ribs were still plenty warm. Finish them to an internal temp of 195-205*F and probe tender. Really how long were the rebs in a hot grill, an hour or two?
    But on the other hand, there are 4 fingers and a thumb.
    Disclaimer: Only my opinion on information posted.

    Leave a comment:


  • jfmorris
    replied
    If you know they were under 140F for less than 2 hours, and you got them into the fridge, you may be ok. The problem is that you say you don't know how long they were not cooking, and they were cool when you found them that way. Was that 1 hour? 2 hours? 3 hours?

    I would almost guarantee they got past 140F in the first 2 hours before you wrapped and before the pellets ran out. So if you hit the fridge, or finished in the oven, and know they didn't sit around for more than 2 hours like that, I think they would probably be fine, but that's just me.

    Leave a comment:


  • Dr. Pepper
    replied
    If you know that they hit 165, then I would be fine with refrigerating and reheating in oven, or simply reheating in oven. On the other hand, if you don't know that the internal temp exceeded 140-ish, then risky. On the other hand (Is that my 3rd hand?), I am a dog, and will eat almost anything.

    Leave a comment:


  • texastweeter
    commented on 's reply
    Biblical...

  • Hulagn1971
    replied
    I would definitely toss them. Not worth the risk of food poisoning

    Leave a comment:


  • Caffeine88
    replied
    Nasty bugs grow the best under 140 and your post mentions that the fire went out somewhere along the way. The part that gives me the heebie-jeebies is that the time it took to slooowwwllly drift it's way down to cool, and what could be happening in there during that perfect combo of temp and plenty of time. In theory - you're probably correct (but way smarter people on here than I will chime in) -if you hold it at 165 for several hours, you could get rid of them. But, it's sure to be low quality meat coupled with significant risk.

    I'll eat darn near anything, and I think I'd very reluctantly call that one $20 worth of stupid tax and move on. Best of luck!

    Leave a comment:


  • smokyYank
    replied
    Guys, I thank you. I just wonder, if cooked till 165F, what's the danger? I'm missing something...

    Leave a comment:


  • Jfrosty27
    replied
    I agree with the guidance above. Just too risky given the unknowns. Trash them and be safe.

    Leave a comment:


  • Old Glory
    replied
    Save $20 bucks or spend 20 hours on the porcelain throne?
    Last edited by Old Glory; October 25, 2021, 03:42 PM.

    Leave a comment:


  • smokyYank
    commented on 's reply
    I was hoping to re-cook them in the foil, maybe add some sauce to keep them moist, bring to temp? Or would they be tough as nails?

  • Draznnl
    commented on 's reply
    Yes, smokyYank, I agree. Toss them and avoid potential illness.

  • Steve R.
    replied
    So, this happened on Saturday? I've never known ribs to rise again on the 3rd day. Probably just need to toss that one and start from scratch, since you don't know that they were fully cooked to a safe temperature.

    Leave a comment:


  • smokyYank
    started a topic Rib emergency

    Rib emergency

    Hi all,

    Saturday was going to be a great day, prepping and smoking a rack of ribs.

    I usually do a 2-1/2 - 2 - 1 method. Partway through phase 2 (wrapped in foil) the smoker gave out due to the hopper being empty. I have no idea what temp was achieved since when I noticed it, everything had cooled down.

    Question is, how do I resurrect these ribs? What's the best method? Temp? Time? etc.

    Thanks in advance!

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