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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-03-2013, 03:04 PM   #1
morgaj1
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Default 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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Unread 03-03-2013, 03:06 PM   #2
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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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Unread 03-03-2013, 03:13 PM   #3
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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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Unread 03-03-2013, 03:23 PM   #4
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Default Re: Is it Ruined?

Quote:
Originally Posted by Gore View Post
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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Unread 03-03-2013, 03:26 PM   #5
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I don't see any cause for alarm. They may just take longer to cook than you may have planned.

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Unread 03-03-2013, 03:32 PM   #6
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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

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Unread 03-03-2013, 03:48 PM   #7
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Quote:
Originally Posted by ButtBurner View Post
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.
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Unread 03-03-2013, 03:54 PM   #8
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slower Gore and use more sauce
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Unread 03-03-2013, 03:57 PM   #9
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Quote:
Originally Posted by landarc View Post
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.
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Unread 03-03-2013, 03:59 PM   #10
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Quote:
Originally Posted by Gore View Post
Yeah, I'm really impressed. An hour and 15 minutes! I'm still trying to get past the 2 minute mark.
Awesome!!
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Unread 03-03-2013, 04:07 PM   #11
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Quote:
Originally Posted by landarc View Post
slower Gore and use more sauce
Great advice, Bob. Do you think it might help if I wrapped?
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"I love everything about the pig, even the way she walks." -- Spanish proverb
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(='.'=) 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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Unread 03-03-2013, 04:17 PM   #12
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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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Unread 03-03-2013, 04:20 PM   #13
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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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Unread 03-03-2013, 04:22 PM   #14
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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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Unread 03-03-2013, 04:29 PM   #15
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You're gonna get DQ'ed with that thing
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Whip It Off, Chambers!

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