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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-03-2013, 03:04 PM | #1 |
is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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Is it Ruined?
I had my offset at 260* and my Spareribs had been on for about 30 minutes when the wife called and needed me to come help her. So, I put another split on and left. When I got back, about an hour and 15 minutes later, the temp was down to 160*. Within 10 minutes, it was back over 225* and at 275* within 15-20 minutes. Do you think the ribs are safe to continue cooking?
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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03-03-2013, 03:06 PM | #2 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I wouldn't hesitate eating them for a second.
edit: Of course, I'm assuming nothing else happened like letting the dog lick them before putting them on my plate.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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03-03-2013, 03:13 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I see no issues, even if it somehow stayed at 160 for 2 hours, that is not long enough for the spoilage organisms to get a good hold (4 hours between 40 and 140) so you are good. Unless you are lying to us
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-03-2013, 03:23 PM | #4 | |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Re: Is it Ruined?
Quote:
Sent from my MB855 using Tapatalk 2
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UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
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03-03-2013, 03:26 PM | #5 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I don't see any cause for alarm. They may just take longer to cook than you may have planned.
CD |
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03-03-2013, 03:48 PM | #7 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Yeah, I'm really impressed. An hour and 15 minutes! I'm still trying to get past the 2 minute mark.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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03-03-2013, 03:54 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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slower Gore and use more sauce
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-03-2013, 03:57 PM | #9 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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I am shocked that someone could think of a fellow barbequer as one who would be a prevaricator of the truth.
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:tumbleweed: |
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03-03-2013, 03:59 PM | #10 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Awesome!!
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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03-03-2013, 04:07 PM | #11 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Great advice, Bob. Do you think it might help if I wrapped?
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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03-03-2013, 04:17 PM | #12 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Is this Q-Talk???
The ribs are fine - no worries about that. I do worry about these guys though...
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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03-03-2013, 04:20 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I need all the worrying I can get.
Gore, wrapping, or no wrapping, is a personal decision. I would avoid foil though, it chafes up the surface of your meat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-03-2013, 04:22 PM | #14 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Wrapping can sometimes slow things down, but it reduces the overall experience in my opinion. Try going without wrapping and just puling them out a little earlier if you're worried. If you really want to slow things down, just do what I do. Think about your mother-in-law boiling ribs while wearing only one of these:
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03-03-2013, 04:29 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You're gonna get DQ'ed with that thing
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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