Is it Ruined?

morgaj1 · Mar 3, 2013

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?

Gore · Mar 3, 2013

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. :mmph:

landarc · Mar 3, 2013

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 :drama:

Q Junkie · Mar 3, 2013

Gore said:
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. :mmph:

Im with Gore on this one. Let the dog lick it first.

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caseydog · Mar 3, 2013

I don't see any cause for alarm. They may just take longer to cook than you may have planned.

CD

ButtBurner · Mar 3, 2013

the is one issue

that your wife was able to call you away from your pit for that long!!!

the ribs are fine....we need to work on you though

:tongue:

Gore · Mar 3, 2013

ButtBurner said:
the is one issue

that your wife was able to call you away from your pit for that long!!!

Yeah, I'm really impressed. An hour and 15 minutes! :hail: I'm still trying to get past the 2 minute mark. :twitch:

landarc · Mar 3, 2013

slower Gore and use more sauce

Desert Hawg · Mar 3, 2013

landarc said:
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 :drama:

I am shocked that someone could think of a fellow barbequer as one who would be a prevaricator of the truth.

superlazy · Mar 3, 2013

Gore said:
Yeah, I'm really impressed. An hour and 15 minutes! :hail: I'm still trying to get past the 2 minute mark. :twitch:

Awesome!!

Gore · Mar 3, 2013

landarc said:
slower Gore and use more sauce

Great advice, Bob. Do you think it might help if I wrapped?

LMAJ · Mar 3, 2013

Is this Q-Talk???

:mrgreen: :mrgreen:
:mrgreen:
:mrgreen:
:mrgreen:
The ribs are fine - no worries about that.

I do worry about these guys though... :wacko::wink:

landarc · Mar 3, 2013

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.

Mdboatbum · Mar 3, 2013

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:

landarc · Mar 3, 2013

You're gonna get DQ'ed with that thing

ButtBurner · Mar 3, 2013

LOL

thats it...I am not opening up this thread anymore!!!

morgaj1 · Mar 3, 2013

Wow, I go tend the fire for a while and you guys have a party without me. I'm not feeling the love...

Gore · Mar 3, 2013

morgaj1 said:
Wow, I go tend the fire for a while and you guys have a party without me. I'm not feeling the love...

What are you talking about? You're the one who took the hour nookie break that started this whole thing. "Not feeling the love...." :tsk:

Bluesman · Mar 3, 2013

morgaj1 said:
I'm not feeling the love...

Don't wrap it..........:mmph:

1911Ron · Mar 3, 2013

I found this thread to be helpful, wait:doh: i'm supped to click something aren't i?:redface:

Is it Ruined?

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