Goofed up Thawing Ribs

bander7003 · 03-19-2011, 09:22 AM

I set two racks of ribs out on the kitchen counter last night at 8pm and forgot them until about 5:30 this morning. They were completely thawed. Should I cook or trash them?

southernsmoker · 03-19-2011, 09:44 AM

sorry man dump em..too risky even if they were below 40 degrees..imho

Johnny_Crunch · 03-19-2011, 09:52 AM

If they are still cool I'm cooking them.

Ryan_289 · 03-19-2011, 09:55 AM

Are they still cool? It should have taken several hours for them to completly thaw anyway. Id cook them if they were cool as well.

cameraman · 03-19-2011, 09:58 AM

unless you're going to eat them rare, what's going t survive?

Brew-B-Q · 03-19-2011, 10:06 AM

The bacteria will ket killed during cooking, but not necessarily all of the toxins produced by the bacteria. I'd cook them right away.

bander7003 · 03-19-2011, 10:30 AM

They were cool but not cold. Was going to smoke them on Sunday.

bobsuosso · 03-19-2011, 10:34 AM

If they were wrapped in plastic wrap or cryo'd, I'd eat them no problem

Garyclaw · 03-19-2011, 10:34 AM

I hate when that happens. I'd cook'em.

Gore · 03-19-2011, 10:39 AM

They'll probably be fine. I've done it before. Anything alive will be dead when it's cooked, but they may be a bit sour. This is exactly why spices were in such high demand before refrigeration. It was to cover the "sour" flavor of old meat.

Wampus · 03-19-2011, 10:58 AM

I wouldn't dump 'em. I'd cook 'em.
I don't spend a lot of time worrying about stuff like that.....but then I've never been sick from it either.

Were the cryovac'd or just wrapped in butcher paper? I'd think you'd smell if something was amiss.?

che22879 · 03-19-2011, 11:07 AM

cook em!

ODU Dad · 03-19-2011, 11:10 AM

If you are cooking them (which I assume that you ALWAYS cooking pork) to a relatively high internal temp, then the bacteria that may permeate the meat will be killed. Enjoy.

However, the thing that I always check with meat is if it smells bad. Usually the worse thing that can happen is fat going rancid. Once that happens, nothing will make it taste good. I once had a country ham that "went south" and I tried to boil it out. Not even close to being edible.

bander7003 · 03-19-2011, 12:00 PM

They were cryopaced. If they pass the "smell" test, I'll cook them, but I will likely buy a fresh rack for the mrs. My stomach can handle almost anything, but if she gets sick, I'm in trouble.

Phubar · 03-19-2011, 12:02 PM

I'm going with Gore.

03-19-2011, 09:22 AM	#1
bander7003 Full Fledged Farker Join Date: 05-06-07 Location: Littleton, Colorado Downloads: 0 Uploads: 0	Goofed up Thawing Ribs I set two racks of ribs out on the kitchen counter last night at 8pm and forgot them until about 5:30 this morning. They were completely thawed. Should I cook or trash them? __________________ Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle Rock Chalk Jayhawk Blue Thermapen Weber Gasser (out of gas)

03-19-2011, 09:44 AM	#2
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	sorry man dump em..too risky even if they were below 40 degrees..imho __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

03-19-2011, 09:52 AM	#3
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	If they are still cool I'm cooking them. __________________ J Crunch

03-19-2011, 09:58 AM	#5
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	unless you're going to eat them rare, what's going t survive? __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

03-19-2011, 10:30 AM	#7
bander7003 Full Fledged Farker Join Date: 05-06-07 Location: Littleton, Colorado Downloads: 0 Uploads: 0	They were cool but not cold. Was going to smoke them on Sunday. __________________ Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle Rock Chalk Jayhawk Blue Thermapen Weber Gasser (out of gas)

03-19-2011, 09:55 AM	#4
Ryan_289 Knows what a fatty is. Join Date: 02-04-11 Location: Russellville, AR Downloads: 0 Uploads: 0	Are they still cool? It should have taken several hours for them to completly thaw anyway. Id cook them if they were cool as well.

03-19-2011, 10:06 AM	#6
Brew-B-Q is one Smokin' Farker Join Date: 05-27-08 Location: Round Lake IL Downloads: 0 Uploads: 0	The bacteria will ket killed during cooking, but not necessarily all of the toxins produced by the bacteria. I'd cook them right away.

03-19-2011, 10:34 AM	#8
bobsuosso Full Fledged Farker Join Date: 07-11-09 Location: Saugus MA Downloads: 0 Uploads: 0	If they were wrapped in plastic wrap or cryo'd, I'd eat them no problem

03-19-2011, 10:34 AM	#9
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	I hate when that happens. I'd cook'em. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

03-19-2011, 10:39 AM	#10
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	They'll probably be fine. I've done it before. Anything alive will be dead when it's cooked, but they may be a bit sour. This is exactly why spices were in such high demand before refrigeration. It was to cover the "sour" flavor of old meat. __________________ 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"

03-19-2011, 10:58 AM	#11
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I wouldn't dump 'em. I'd cook 'em. I don't spend a lot of time worrying about stuff like that.....but then I've never been sick from it either. Were the cryovac'd or just wrapped in butcher paper? I'd think you'd smell if something was amiss.? __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-19-2011, 11:07 AM	#12
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca Downloads: 0 Uploads: 0	cook em! __________________ Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.

03-19-2011, 11:10 AM	#13
ODU Dad On the road to being a farker Join Date: 02-19-11 Location: Richmond, VA Downloads: 0 Uploads: 0	If you are cooking them (which I assume that you ALWAYS cooking pork) to a relatively high internal temp, then the bacteria that may permeate the meat will be killed. Enjoy. However, the thing that I always check with meat is if it smells bad. Usually the worse thing that can happen is fat going rancid. Once that happens, nothing will make it taste good. I once had a country ham that "went south" and I tried to boil it out. Not even close to being edible.

03-19-2011, 12:00 PM	#14
bander7003 Full Fledged Farker Join Date: 05-06-07 Location: Littleton, Colorado Downloads: 0 Uploads: 0	They were cryopaced. If they pass the "smell" test, I'll cook them, but I will likely buy a fresh rack for the mrs. My stomach can handle almost anything, but if she gets sick, I'm in trouble. __________________ Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle Rock Chalk Jayhawk Blue Thermapen Weber Gasser (out of gas)

03-19-2011, 12:02 PM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I'm going with Gore. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

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