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jmlehrfeld | Sep 2, 201708:05 PM     8

I followed a recipe which called for cooking pork ribs covered in foil for 4 hours at 225 and then another 30 minutes uncovered. However, my ribs only cooked to an internal temperature of about 150 degrees and had a texture like pork chops. Another hour at 350 helped a bit but the texture was never right. That was yesterday and they've been in the fridge ever since. Now I'm wondering, would it be a good idea to give them 10 or so hours on low in the crockpot? I want to salvage the meat, even if the result doesn't resemble ribs in structure anymore. I'm thinking about just cooking them with a bottle of beer and nothing else, since originally the ribs had a spice rub mixed onto them and then BBQ sauce slathered on. Any thoughts?

Also, I assume there's nothing wrong with this idea pathogen-wise, right?

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