View Single Post
Old 07-28-2013, 06:53 AM   #3
On the road to being a farker
Jayblefty's Avatar
Join Date: 07-23-13
Location: Roy, Utah

The industry standard in comercial kitchens is, as soon as the meat reaches 41 degrees you have four hours to bring it above 140, or below 40. If you can't make ether of those temps in 4 hours then it is not useable product. I follow this rule in my restaurant, but not always at home. I would eat them. If they were covered well and you plan to cook them now I would say no harm done. You will get them hot enough to be eatable. That is purely my opinion tho. My Wife wouldn't touch them if it was at my house. Which would mean more delicious beef ribs for me!
Jayblefty is offline   Reply With Quote

Thanks from:--->