- Nov 9, 2019
- 1
- 0
Hi - I put three slabs of ribs on the smoker today and couldn't get it up over 190-200 for the first 2.75 hours, after which time, i removed, wrapped, and put in the oven at 235. All three slabs measured at least 150 degrees when I removed them from the smoker.
I'm aware of the danger zone rule that instructs not to have meet at 40 - 140 degrees for more than four hours. However, the USDA website seems to indicate that meat shouldn't be in the danger zone for more than 2 hours, and https://www.pork.org/food-safety/cook-pork-safely/ makes the same recommendation. So, why do some folks think 4 hours is okay, while other sources say 2? And which should I follow?
Many thanks in advance!
I'm aware of the danger zone rule that instructs not to have meet at 40 - 140 degrees for more than four hours. However, the USDA website seems to indicate that meat shouldn't be in the danger zone for more than 2 hours, and https://www.pork.org/food-safety/cook-pork-safely/ makes the same recommendation. So, why do some folks think 4 hours is okay, while other sources say 2? And which should I follow?
Many thanks in advance!