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Defrosting rib trimmings question

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Posted by MaryAnn on January 12, 2012 at 17:58:54:

Everyone, I have a lot of frozen rib tips and flap meat in gallon sized freezer bags that I took from the freezer last night. Need to cook them Saturday starting around 1:00 pm. They are still solid and packed. I put them in a large cooler with no ice and lots of air space just now thinking they will be ready to put back in the fridge in the morning around 6:00 am. Is this a good plan? I will check progress on them in a couple hours but what do you think? Thanks, Mary Ann

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