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  1. J

    40 to 140 in 4...A Guideline and what to consider...

    So here’s my situation. I bribed some pork ribs, salt, vinegar and salt, was definitely a bit too warm. Went for about 4-5 hours pulled it out, and it smelled like eggs. Rubbed and put in the fridge. Planning on smoking for 8 hours at 225. Is it going to be ok?I think I cooked it a bit in the brine
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