They were in cooler in the garage, waiting for me to get home from shift. I found the water that used to be ice at 49 degrees. Do I need to throw them out? I was thawing them, as there was no room in the fridge, so I had ice on them. It was ice as of 10 pm last night, I found the higher temp when I got home at noon today.
Someone smarter then me should come along and help out but I think you are safe as long as you cook them soon. I believe there is a rule of the 60's (keep meat below 60 degs and above 160 degs to be safe. And I say safe from what little I can add as long as the ribs are vac-packed and didn't get wet! Good luck!
Yes on the vac pac.....