oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-03-2013, 03:04 PM   #1
morgaj1
is one Smokin' Farker

 
morgaj1's Avatar
 
Join Date: 09-06-11
Location: Alabama
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?
__________________
Eric

Congress is like 2 drunks arguing about the bar tab on the Titanic.
morgaj1 is offline   Reply With Quote


Old 03-03-2013, 03:06 PM   #2
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Default

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" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 03-03-2013, 03:13 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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
__________________
you won't always like the answer that you get - Ronelle

"perhaps...but then again...maybe not..."

SSS
landarc is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 03-03-2013, 03:23 PM   #4
Q Junkie
is one Smokin' Farker

 
Q Junkie's Avatar
 
Join Date: 07-07-12
Location: San Marcos, CA
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.

Sent from my MB855 using Tapatalk 2
__________________
UDS
(2) Vintage Kamado's
Master Built Electric Smoker (with a window)
Built in Bull BBQ Gasser
Mini WSM
22.5" Weber OTS
Q Junkie is online now   Reply With Quote


Thanks from:--->
Old 03-03-2013, 03:26 PM   #5
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

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

CD
caseydog is offline   Reply With Quote


Old 03-03-2013, 03:32 PM   #6
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

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

ButtBurner is online now   Reply With Quote


Thanks from: --->
Old 03-03-2013, 03:48 PM   #7
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Default

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.
__________________
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.
Gore is offline   Reply With Quote


Thanks from: --->
Old 03-03-2013, 03:54 PM   #8
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

slower Gore and use more sauce
__________________
you won't always like the answer that you get - Ronelle

"perhaps...but then again...maybe not..."

SSS
landarc is online now   Reply With Quote


Thanks from:--->
Old 03-03-2013, 03:57 PM   #9
Desert Hawg
Full Fledged Farker
 
Desert Hawg's Avatar
 
Join Date: 05-17-12
Location: Buckeye, AZ
Default

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.
__________________
Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

:tumbleweed:
Desert Hawg is offline   Reply With Quote


Old 03-03-2013, 03:59 PM   #10
superlazy
is One Chatty Farker

 
Join Date: 04-16-12
Location: Trevor,wi
Default

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!!
__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
superlazy is offline   Reply With Quote


Thanks from:--->
Old 03-03-2013, 04:07 PM   #11
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Default

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?
__________________
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.
Gore is offline   Reply With Quote


Old 03-03-2013, 04:17 PM   #12
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

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
LMAJ is online now   Reply With Quote


Thanks from: --->
Old 03-03-2013, 04:20 PM   #13
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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.
__________________
you won't always like the answer that you get - Ronelle

"perhaps...but then again...maybe not..."

SSS
landarc is online now   Reply With Quote


Thanks from:--->
Old 03-03-2013, 04:22 PM   #14
Mdboatbum
Full Fledged Farker
 
Join Date: 02-07-12
Location: Washington, DC
Default

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:


Mdboatbum is offline   Reply With Quote


Thanks from:--->
Old 03-03-2013, 04:29 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

You're gonna get DQ'ed with that thing
__________________
you won't always like the answer that you get - Ronelle

"perhaps...but then again...maybe not..."

SSS
landarc is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 10:56 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.