Pulled some semi frozen ribs out of freezer last night. Put in a cold cooler with frozen chicken around 900pm to thaw for morning.
cooler is 25qt roto mold Orion. Packed tight. Only frozen and semi frozen meat in cooler. No room for ice. All freshly purchased meat.
I meant to cook first thing this am but couldn’t and forgot to add ice or check temp until 1130am.
Chicken is at 32-33* on bottom semi soft but has visible ice crystals on it. Ribs were sitting on top and felt warmer. I checked the ribs internal temp and they were between 40* and a few spots of 42-43*.
I immediately put them in freezer and started the smoker up. Once up to temp I started smoking. I can’t imagine these ribs were in the danger zone of 40+* for anytime at all. I am cooking the ribs and planning to enjoy them.
Would you have any concerns?
If 40* or cooler is safe for days. How long can they be at 41? 42? 43?
I’m interested in the science. I know what the FDA says but it’s very generic.I checked their site before posting. It’s not a sliding scale.
Thanks for the help!
cooler is 25qt roto mold Orion. Packed tight. Only frozen and semi frozen meat in cooler. No room for ice. All freshly purchased meat.
I meant to cook first thing this am but couldn’t and forgot to add ice or check temp until 1130am.
Chicken is at 32-33* on bottom semi soft but has visible ice crystals on it. Ribs were sitting on top and felt warmer. I checked the ribs internal temp and they were between 40* and a few spots of 42-43*.
I immediately put them in freezer and started the smoker up. Once up to temp I started smoking. I can’t imagine these ribs were in the danger zone of 40+* for anytime at all. I am cooking the ribs and planning to enjoy them.
Would you have any concerns?
If 40* or cooler is safe for days. How long can they be at 41? 42? 43?
I’m interested in the science. I know what the FDA says but it’s very generic.I checked their site before posting. It’s not a sliding scale.
Thanks for the help!