Question - Help please

BBQ_Mayor · 10-25-2008, 09:33 AM

Took out some frozen ribs last night. Went to bed about 9:30 and got up around 3 to put them in the fridge. They were thawed.
Do you think they sat out too long?

Thanks

toys4dlr · 10-25-2008, 01:34 PM

Were they cold or room temp. I would use them if they were cool or cold to the touch.

ipls3355 · 10-25-2008, 02:51 PM

did you stick a thermo in them? if still under 40, your ok. over 40 for a short time, probably ok. over 40 for hours not ok.

parrothead · 10-25-2008, 07:58 PM

OK, Here goes. The reason that the temperature ranges are there are for maximum safety IF there is something present. Most of the time if you cook to the proper temp, you will kill any cooties that may be living on said hunk of meat.

A couple hours outside of the temperatur range does not make a slab of ribs bad IMHO, especially if you are going to cook them still. If it is for home use, go for it. If for catering, well that is different all together and you need to get your act straightened out.

Cook and eat 'em. That is my opinion.

BBQ Grail · 10-25-2008, 08:06 PM

Cook them...eat them...enjoy them...

BBQ_Mayor · 10-26-2008, 11:00 AM

Thanks guys. I'm going to cook them.

10-25-2008, 09:33 AM	#1
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	Question - Help please Took out some frozen ribs last night. Went to bed about 9:30 and got up around 3 to put them in the fridge. They were thawed. Do you think they sat out too long? Thanks __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

10-25-2008, 01:34 PM	#2
toys4dlr Full Fledged Farker Join Date: 08-02-07 Location: Anthem, AZ Downloads: 0 Uploads: 0	Were they cold or room temp. I would use them if they were cool or cold to the touch. __________________ Q-To-U-BBQ in Anthem, Arizona 2010 and 2011 Best BBQ North Valley Magazine Readers Choice Toys 4 BBQ'N Competition BBQ Team "Comfort is King" with our team

10-25-2008, 02:51 PM	#3
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL Downloads: 0 Uploads: 0	did you stick a thermo in them? if still under 40, your ok. over 40 for a short time, probably ok. over 40 for hours not ok. __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

10-25-2008, 07:58 PM	#4
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	OK, Here goes. The reason that the temperature ranges are there are for maximum safety IF there is something present. Most of the time if you cook to the proper temp, you will kill any cooties that may be living on said hunk of meat. A couple hours outside of the temperatur range does not make a slab of ribs bad IMHO, especially if you are going to cook them still. If it is for home use, go for it. If for catering, well that is different all together and you need to get your act straightened out. Cook and eat 'em. That is my opinion. __________________ Greg American Picker Blog

10-25-2008, 08:06 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Cook them...eat them...enjoy them... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-26-2008, 11:00 AM	#6
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	Thanks guys. I'm going to cook them. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Comment Card Question For Judges & Cooks ~ Sauce Category Question For Cooks	thirdeye	Competition BBQ	8	08-21-2011 09:58 AM
Bone in Ham Question.....and a Moink Ball Question	Mat	Q-talk	16	12-24-2010 08:43 AM
Question- R2D2 rib cooking question.	smooookin	Q-talk	3	04-05-2009 04:14 PM