Is it Ruined?

morgaj1 · 03-03-2013, 03:04 PM

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 · 03-03-2013, 03:06 PM

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.

landarc · 03-03-2013, 03:13 PM

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

Q Junkie · 03-03-2013, 03:23 PM

Quote:

Originally Posted by Gore

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.

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

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caseydog · 03-03-2013, 03:26 PM

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

CD

ButtBurner · 03-03-2013, 03:32 PM

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

Gore · 03-03-2013, 03:48 PM

Quote:

Originally Posted by ButtBurner

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!

I'm still trying to get past the 2 minute mark.

landarc · 03-03-2013, 03:54 PM

slower Gore and use more sauce

Desert Hawg · 03-03-2013, 03:57 PM

Quote:

Originally Posted by landarc

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

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

superlazy · 03-03-2013, 03:59 PM

Quote:

Originally Posted by Gore

Yeah, I'm really impressed. An hour and 15 minutes!

I'm still trying to get past the 2 minute mark.

Awesome!!

Gore · 03-03-2013, 04:07 PM

Quote:

Originally Posted by landarc

slower Gore and use more sauce

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

LMAJ · 03-03-2013, 04:17 PM

Is this Q-Talk???

The ribs are fine - no worries about that.

I do worry about these guys though...

landarc · 03-03-2013, 04:20 PM

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 · 03-03-2013, 04:22 PM

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 · 03-03-2013, 04:29 PM

You're gonna get DQ'ed with that thing

03-03-2013, 03:04 PM	#1
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama Downloads: 0 Uploads: 0	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? __________________ Eric A nation of sheep will soon have a government of wolves - Edward R. Murrow

03-03-2013, 03:06 PM	#2
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	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. __________________ 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"
	1 members found this post helpful.

03-03-2013, 03:13 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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 __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que
	1 members found this post helpful.

03-03-2013, 03:26 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I don't see any cause for alarm. They may just take longer to cook than you may have planned. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-03-2013, 03:54 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	slower Gore and use more sauce __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-03-2013, 03:32 PM	#6
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	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

03-03-2013, 04:17 PM	#12
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Is this Q-Talk??? The ribs are fine - no worries about that. I do worry about these guys though... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 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

03-03-2013, 04:20 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-03-2013, 04:22 PM	#14
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC Downloads: 0 Uploads: 0	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:

03-03-2013, 04:29 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You're gonna get DQ'ed with that thing __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que