-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
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- Jbizzle
- Post #13
- Forum: Food Safety
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
