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Baby Backs - 2-2-5 in the cooler

post #1 of 4
Thread Starter 

I smoked some baby backs yesterday for 2 hours around 250-280 grill temp and then wrapped in foil for another 2 hours around 280 grill temp.  I had to leave the house and placed the ribs in a cooler with towel for what I had hoped for would be 2 hours.  I did not make it home until 5 hours later.  The ribs were still hot so at that time I placed them in the fridge.  I did not measure the temp after 5 hours but they still felt hot. Should I consume or discard?   

post #2 of 4

Sounds good to me.

If it felt hot to you after only 5 hours, it probably was.

It could have still been above 140° IT (above the Danger Zone), and if it did fall below 140°, it couldn't have been below 140° long.

 

I would give it a try---Visual----Smell-----Eat.

 

Bear

post #3 of 4
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Sounds good to me.

If it felt hot to you after only 5 hours, it probably was.

It could have still been above 140° IT (above the Danger Zone), and if it did fall below 140°, it couldn't have been below 140° long.

 

I would give it a try---Visual----Smell-----Eat.

 

Bear


Bear,  Thanks for the reply, I will give them a try today.  I was considering the rotisserie chickens at the store and how they may sit in a heated state for 5 hours plus and they are fine...  

post #4 of 4
Quote:
Originally Posted by Weberkettleman View Post


I was considering the rotisserie chickens at the store and how they may sit in a heated state for 5 hours plus and they are fine...  

It always amazes me how good and juicey those birds are after sitting under heat lamps for so long.
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