S
sajones97
Guest
Keale,
Thanks! I've never smoked prime rib before, have been wanting to, but I still mess up pork ribs, brisket, and pork butt!
So I always thought you couldn't be sure the bacteria in the meat was dead until 160-165*, it looks like you're saying 140* is safe? Is this true for pork and beef? Certainly not fowl?
Thanks again!
Thanks! I've never smoked prime rib before, have been wanting to, but I still mess up pork ribs, brisket, and pork butt!
So I always thought you couldn't be sure the bacteria in the meat was dead until 160-165*, it looks like you're saying 140* is safe? Is this true for pork and beef? Certainly not fowl?
Thanks again!