Cold smoked ribs.. Safe?

couple weeks ago I dry rubbed and cold smoked pork ribs @ 150 degrees for two hours in a smoker. They started at fridge temp. From the smoker I vacuum sealed and froze. I now plan on sous vide @ 147 for 24 hours

My quest is about safety. I read meatheads website after doing all this that recommended never cold smoking meat period.

Given these temp and time perameters, are these safe?

I appreciate any feedback!

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Amos_Schorr_168815

The CS sous vide guide put pork at 144. If you were just cold smoking for 2 hours, I'd be a lot more concerned, but given that you're cooking it for 24 hours at 147, I imagine you should be fine.

Also, I imagine you're going to put them in the oven or grill or something after you sous vide them, no?

Mike_315812

Thanks. Yes I think it will be fine, but his article has me concerned.

I will quick seer at the end as well witch will obviously go well above 165 at the surface.

Appreciate the feedback

Amos_Schorr_168815

I just read his post, and it seems like he's saying it's 130 and below that's really the issue. Not being an expert on this myself, I would hesitate to offer any actionable advice.

Except for this. From what I gather, Meathead is talking about the cold smoked stuff that you're not bringing to a higher heat later. HOWEVER, listeria is killed at temperatures higher than 149 degrees F. So if this is a concern of yours, go to 150. http://www.efsa.europa.eu/en/topics/topic/listeria