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Rib emergency

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  • Richard Chrz
    replied
    I’m in the toss them camp. Likely no harm will come, but. Why risk health over a silly rack of ribs,

    Leave a comment:


  • bbqLuv
    replied
    Now let's think this through, I'm through, thru and thru.
    Last edited by bbqLuv; October 26, 2021, 09:33 AM.

    Leave a comment:


  • bbqLuv
    commented on 's reply
    Ditto

  • smokyYank
    replied
    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!

    Leave a comment:


  • tbob4
    commented on 's reply
    I started an answer saying "toss" then realized you had them in foil and could not have gone more than an hour without chips because of your method. Given that, I would keep them and reheat uncovered in the smoker. My wife might answer otherwise.

  • wu7y
    commented on 's reply
    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.

  • Dr. Pepper
    replied
    Nah, I'm in the 'Don't ask for permission, ask for forgiveness' group.

    Leave a comment:


  • Caffeine88
    commented on 's reply
    HawkerXP and even odds which voice wins!

  • HawkerXP
    commented on 's reply
    Right next to saying "Hold my beer. Watch this."

  • wu7y
    replied
    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.

    Leave a comment:


  • STEbbq
    commented on 's reply
    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.

  • Mr. Bones
    replied
    Ribs is relatively 'cheap'

    Hospital bills is NOT...

    Leave a comment:


  • smokyYank
    replied
    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.

    Leave a comment:


  • smokyYank
    replied
    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.

    Leave a comment:


  • shify
    replied
    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

    Leave a comment:

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