Are these ribs safe to cook?


 
Frank H

Frank H

TVWBB Gold Member
Here's the deal. I bought 6 racks of ribs to cook this Sunday . It has been blistering hot here all week. i had 2 racks already in the freezer frozen solid. July 3rd I brought home 4 more frozen racks.these are all cryo vac wrapped . I needed the freezer space so I put all the frozen racks in the reefer figuring they'd just thaw slowly and be ok for Sunday (the 7th) ...long story short I get up on the 5th of July and the fridge is at 50 degrees. I have no idea exactly how long it was like that but the ribs are pretty well thawed....maybe icy in the middle but not still frozen. I pushed the temp up and gradually got the temp back to about 40 where it has stayed since. Bought a new reefer yesterday ( Friday) but can't get it til Sunday . Last night at 11 I put a bunch of stuff in the next door neighbors reefer and those ribs went in her freezer. I can't say the meat was ever really hot hot like room temp even , but I am concerned about serving that meat to anyone. Sweetie says we should just open the pkgs and smell if ok and cook it. What do you all think?
thanks in advance for your help.
 
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Anytime meat is stored above 40 degrees bacteria can start to grow. If it was still frozen in the center I'd think you would be fine but if any part of the pork was unfrozen you run the risk of spoilage.
 
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The rule I know is 40 to 140 in 4. That is from 40 (or less) degree fridge to 140 surface temp in less than 4 hours. If the fridge was at 50 I agree that you could be at risk.
 
Smell test really doesn't tell you anything with cryovaced meat. I've opened plenty of packages that smelled funky but once rinsed were ok. If the ribs were still partially frozen I wouldn't have an issue cooking them. Especially if you got them in the working fridge right away. You will also be cooking the ribs well past the safe temp. But if in doubt throw it out.
 
I think I'd let Sweetie be the guinea pig...just kidding. :) I think you'll be just fine. Just because the fridge went down to 50 doesn't mean the meat did, especially if they were frozen when you put them in. Now, had they been in there for days at 50, that's another story.
 
Bob Sample said:
Smell test really doesn't tell you anything with cryovaced meat. I've opened plenty of packages that smelled funky but once rinsed were ok. If the ribs were still partially frozen I wouldn't have an issue cooking them. Especially if you got them in the working fridge right away. You will also be cooking the ribs well past the safe temp. But if in doubt throw it out.
Click to expand...

I bet you're safe, especially with the centers still frozen I doubt the surface temp hit 50.

Dig around in the Kruger Safety Compilation (sticky in this <the BBQ> forum)
http://tvwbb.com/showthread.php?9468-Opps!-left-butts-out-still-safe
 
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