Prevent food poisoning by chilling

Last weekend my husband planned to grill these boneless pork ribs.  He had added the rub and marinate.  Can you tell where he is marinating the meat?  You guessed it--in the refrigerator.  Why?  you might ask.  Read the rest of this post for the answer. 

Chill and refrigerate promptly

·        Your refrigerator should keep the temperature between 32 deg F and 40 deg F.  Don’t overstuff your refrigerator and freezer.  Your freezer should keep food at 0 deg F or below. 

·        Put your perishable food into the refrigerator within two hours (during summertime, one hour)

·        Thaw meat in your refrigerator—never on the kitchen counter.  According to food safety.gov, thawing or marinating raw foods unrefrigerated (on the counter) is “one of the riskiest things you can do when preparing food for your family.” 

·        How long do you keep leftovers?  Do you have a 7 day rule?  A 3 day rule? There’s a Safe Storage Time chart for us to check out at http://www.foodsafety.gov/keep/charts/storagetimes.html
         By the way, those pork ribs were really yummy.