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Rib emergency
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I’m in the toss them camp. Likely no harm will come, but. Why risk health over a silly rack of ribs,
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All good stuff. Some of my research said you could not smell or taste the toxins, so I think erring on the safe side is always good. See, if I died from eating them, you would never have known!
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Yeah. But aren't you a repairman for some of us who chose wrong????😀
For a time I was a repairman for some who survived.
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Nah, I'm in the 'Don't ask for permission, ask for forgiveness' group.
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One of my more important "rules of life" is:
If I have to ask myself, "Gee, should I really be doing this", the answer, at least the safe one is just about always no. But that's just me.
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Since at max they were left not cooking for less than 2 hours, I think you are okay to eat especially since the smoker temp did not fall to zero immediately. The fact that you wrapped would also preserve temps somewhat. I would cook to finish and add sauce.
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OK, here's what I found.
While heat will kill the bacteria, the staph bacterium may have made toxins which will not be killed off with heat.
Thank you again.
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Thanks, guys. All interesting info.
I could easily toss them, and perhaps I will. At the same time, I think this is a great learning experience.
Thank Meathead for suggesting a cook log. I just checked. They went in, from fridge to smoker at 220F at 12:45. Not quite 3 hours later (15:30) I foil wrapped and put them back in. Somewhere between then and 17:15 (when I checked back) the fire went out.
Does info this help? For learning purposes.
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I think what everyone was focused on was the line about "everything had cooled down."
Re-reading it, I think you are saying sometime in the middle of the 2 hours wrapped part of the cook, the cooker shut down and didn't continue cooking. So you have at most 2 hours of no heat being applied.
Assuming the meat was still warm and was cooked thoroughly when you went to wrap it, I think you are fine continuing to cook it through. Have no idea what a par-cook and then refrigerate and continue to cook will do as far as taste/texture though but it can't hurt to try.
To the extent the ribs cooled down enough to bring it into the danger zone, that's a different story and I'd toss them... same thing if I wasn't certain that they were cooked through. If its a guessing game I wouldn't risk it for a rack of ribs
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