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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-22-2021, 10:23 AM | #1 |
Got Wood.
Join Date: 08-19-21
Location: Subic Bay, Philippines
Name/Nickname : Dave
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Max time for ribs to be out for prepping?
How long is it safe to keep ribs out of the refrigerator for prepping before you get them on the smoker?
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"Dave's not here man" |
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10-22-2021, 10:35 AM | #2 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
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I prep them and put them back in the fridge (unwrapped) while I heat up the grill or smoker of choice.
If they do sit out it's not long enough to get to room temp.
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Craig |
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10-22-2021, 11:22 AM | #3 |
On the road to being a farker
Join Date: 03-17-12
Location: Marietta, Georgia
Name/Nickname : Scott
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USDA 2 Hour Rule
"KNOWLEDGE ARTICLE Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour."
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22.5 WSM, Weber E-310 Grill, Brinkman Charcoal, Brinkmann Electric, DigiQ DX2, Maverick ET732, Thermapen |
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10-22-2021, 09:24 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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2 hrs 17 minutes
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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