Discussion in 'Pork' started by scottyk, Jul 5, 2014.

  1. I may have ruined 2 racks of ribs. I started some spare ribs then got a call I needed 2 more racks for a party. Not thinking I grabbed 2 new racks then put them on the top rack in my WSM then transferred the 2 racks that have been smoking for an hour to the bottom rack. Did I essentially ruin the bottom rack since the uncooked ribs were put above?
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Likely not. If you're really worried, just move them to the top rack and you're fine. since they've only been on for an hour everything will end up coming to a safe temperature anyway. Meat drippings aren't' poison. Only real problem would be if uncooked meat dripped on meat that was finished and about to come off the smoker.
  3. Thanks, I just don't want to make anyone ill so I'm kind of extra careful I figured since it still had a few hours of cooking time I would possibly be ok
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    No you are fine.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Even if it was Chicken over the Ribs, there is no issue. The juices are dripping on Ribs with a surface temp of 225°+. Any Bacteria in the juices are Insantly killed...It is not a Safety issue but it is more of a YUK factor having raw meat Juices dripping on cooked or nearly cooked meat...JJ
    Last edited: Jul 5, 2014
  6. acres87

    acres87 Fire Starter

    I would gladly join you for dinner and one of my titles is Infection Control

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