AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question My husband put ribs on the smoker my granddaughter turned it off. He checked it about 5 hours later. They probably smoked for a while before the heat disapated...also temp here is in the 90's. Throw them out or finish cooking them?
Answer Hi Ann,
What was the temperature of the ribs when you discovered them 5 hours later? Do you have any idea at what point in the process your granddaughter turned off the smoker?
Of course the simple, safe answer is to throw them out. Our recommendation for meats out in 90 degree heat is a maximum of one hour.
There is no way to 100% guarantee that continuing to cook them will render a safe product. IF foodborne illness bacteria were on the ribs ,you've given these bacteria an ideal environment to grow. Unfortunately, some of these bacteria produce a heat-stable toxin that is not destroyed by cooking.
It's your call as to the safety -- the recommendation is "When in Doubt....Throw them Out."
