View previous topic :: View next topic |
Author |
Message |
Burbs BBQ Fan

Joined: 31 Oct 2008 Posts: 363
|
Posted: Dec 18 2008 Post subject: Spoiled Ribs? |
|
|
I picked up a couple racks of ribs back on 12/6 from my butcher and they were vacuum sealed direct from the company he buys them through. He said as long as they are refrigerated, they should be good.
This morning, I took them out, so I could cut them in half and cut the membranes off. I was overwhelmed with a smell, that I've never smelled on ribs before. My wife said that it was just the meat smell and that it wasn't a rotting smell. I'm thinking that since they were sealed, that the smell of meat, bone, blood is just emitting from them normally. I never smelled this when I bought them from the case, which is making me wonder. Then again, they were probably sitting there for a couple hours.
Could these be spoiled or am I right about the smells first emitting because they just came out of the sealed packaging?
Thanks,
Chris _________________ "Don't let yourself get attached to anything you are not willing to walk out on in 30 seconds flat if you feel the heat around the corner."
Weber Green One-Touch Gold
Pro Q Frontier Smoker |
|
Back to top |
|
 |
k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
|
Posted: Dec 18 2008 Post subject: |
|
|
Chris, I am sure some others will be along in a bit but this is my thinking as a general rule pork does not have a smell. My rule is if I smell an off smell it goes back to the store I bought it from. Chicken ok I know the smells Beef also. I thawed out some spares that had been partially thawed then refroze when Mrs. K.A.M. opened the pack it had an off smell they went in the trash, this just my take on pork others may have some more input. |
|
Back to top |
|
 |
Rojellio Es Caliente BBQ Super Pro

Joined: 15 Aug 2008 Posts: 1581 Location: Grand Junction Colorado
|
Posted: Dec 18 2008 Post subject: |
|
|
It should take 4-6 hours for Ribs to have an overwhelming smell.... and that smell should be on the opposite end of the spectrum. Overwhelmingly good.
When in doubt, throw it out. Its going to nag you for the entire burn. You are going to be a nervous wreck only a couple hours into it, with 4 more to go. _________________ Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker |
|
Back to top |
|
 |
StarsandStripes BBQ Fan
Joined: 06 Mar 2007 Posts: 385
|
Posted: Dec 18 2008 Post subject: |
|
|
I will not tell you your ribs are still good. There's no way I could ever tell. But I've never enjoyed the smell of ribs during prep. I think they always smell badly...like the flesh of an animal that's still sitting in its own blood is supposed to smell, I reckon.
I cooked 35 racks of spares last week. About midnight I had a ~120 lbs mountain lion watching me and my ribs. I guess she liked the smell as well. |
|
Back to top |
|
 |
marvsbbq BBQ All Star

Joined: 15 May 2005 Posts: 6186
|
Posted: Dec 18 2008 Post subject: |
|
|
If you get a pack of ribs, butts or anything else that has an "off odor", try rinsing with cool running water and kind of wipeing them as you do then pat dry. This will usually take care of any "off odor".
If rinsing does not take the odor away, THEN I would not use. |
|
Back to top |
|
 |
mutha chicken bbq BBQ Super Pro

Joined: 26 Jan 2007 Posts: 2225 Location: newark,de
|
Posted: Dec 18 2008 Post subject: |
|
|
marvsbbq wrote: | If you get a pack of ribs, butts or anything else that has an "off odor", try rinsing with cool running water and kind of wipeing them as you do then pat dry. This will usually take care of any "off odor".
If rinsing does not take the odor away, THEN I would not use. |
This does happen quite frequently, When buying in bulk, the cases will have more blood in the pack than normally if purchased by the rack. MOST of the time, That is the smell that you are smelling. If after rinsing, Like Marv said. And the smell is still present, Toss it. _________________ The only thing consistant in BBQ is, it is always the Judges fault!
KCBS CBJ
www.galvinell.com
www.realdealbbq.com
http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related |
|
Back to top |
|
 |
somegeek BBQ Fan

Joined: 23 Dec 2006 Posts: 166
|
Posted: Dec 19 2008 Post subject: |
|
|
That's good to know that the fluid in the bag can hold an odor while the meat can still be good.
I've had great luck with pork so far. I have purchased chicken wings that were not right. Opened a pack and they smelled like rotten eggs. Talk about a buzz kill after looking forward to some hot wings. _________________ WSM - added 2nd charcoal grill & brinkman charcoal pan as water pan.
Maverick ET-73
 |
|
Back to top |
|
 |
davejschultz BBQ Fan

Joined: 23 Nov 2007 Posts: 352 Location: Shakopee, MN
|
Posted: Dec 19 2008 Post subject: |
|
|
Your ribs are rancid. Seal in 3 layers of poly and toss. I ran into this last year buying a rack of BB's at Wally World that were marked down because they were expiring on the day I purchased. When I opened the vac pack at home to rince and rub, the smell filled my 2 story home top to bottow. It was the worst smell ever. Took 2 days of major candle burning to get rid of the smell.
Called the store, and the manager refunded and made sure to pull all the racks with the same date on them.
I agree with the above poster - your pork should have very little, if any smell when fresh. _________________ If at first you don't succeed...eat the failure, go to the butcher, and try again.
Char-Griller Trio 3030 / Masterbuilt 30 Electric / Webber One Touch Gold / Small BGE |
|
Back to top |
|
 |
Toga BBQ Super Pro

Joined: 06 Aug 2008 Posts: 2736 Location: Southern Michigan
|
Posted: Dec 19 2008 Post subject: |
|
|
As a general rule if it smells bad I don't chance it. Fresh pork should have very little smell to no smell at all. If it smells bad chances are it is bad. Fresh pork will also get a bit slimy as well when it goes bad. I wuld pitch it and grab yourself something fresh to cook. Food poisoning is not fun. |
|
Back to top |
|
 |
tinovr BBQ Pro

Joined: 12 Jun 2006 Posts: 558 Location: North Attleboro, MA
|
Posted: Dec 19 2008 Post subject: |
|
|
Chris, care to name names? always good to know where to go and where to avoid? _________________ WSMx2, Genesis Silver B, & BabyQ |
|
Back to top |
|
 |
NCBBQFAN BBQ Super Pro
Joined: 17 Jun 2006 Posts: 1016 Location: North Carolina
|
Posted: Dec 19 2008 Post subject: |
|
|
If in doughty through it out. Better eat the price of the ribs, than eat bad meat that gives you more that you bargained for. |
|
Back to top |
|
 |
Burbs BBQ Fan

Joined: 31 Oct 2008 Posts: 363
|
Posted: Dec 19 2008 Post subject: |
|
|
tinovr wrote: | Chris, care to name names? always good to know where to go and where to avoid? |
Actually, I got them at Bob's Market in North Attleboro, and I went to see him today and told him what happened. He felt really bad about it, and said "I'm the one who told you they would be ok sitting in the fridge." He immediately, pulled out two full racks, cut the membranes off, and cut them in half, packaged them and handed them over and said "this is on me for my mistake." This is why I go to an "old school" butcher, because of customer service. In all honesty, he didn't have to do that, because of what happened. He was dumbfounded and almost embarrassed, but I told him no worries.
I have nothing but great things to say about them, and I highly recommend, for those of you local, to get your meat from him. I'll never get meat anywhere else, because these independent "ma & pa" shops started this country, and I'd rather give them the money, than the large national stores.
I just ordered a 3lb pork butt for my smoke on Sunday from them. That should be a fun one.
-Chris _________________ "Don't let yourself get attached to anything you are not willing to walk out on in 30 seconds flat if you feel the heat around the corner."
Weber Green One-Touch Gold
Pro Q Frontier Smoker |
|
Back to top |
|
 |
pacanis BBQ Fan
Joined: 13 Oct 2008 Posts: 330
|
Posted: Dec 19 2008 Post subject: |
|
|
I run into this all the time at my small town grocery, with all kinds of meats. Chuck 'em. Right back where you gottem. They were not stored correctly somewhere in the chain. IMO, properly refrigerated blood doesn't have a smell either. _________________ Smoke 'em if ya got 'em |
|
Back to top |
|
 |
Shaymus BBQ Pro
Joined: 04 Apr 2006 Posts: 869 Location: Boone NC
|
Posted: Dec 19 2008 Post subject: |
|
|
Burbs wrote: | tinovr wrote: | Chris, care to name names? always good to know where to go and where to avoid? |
Actually, I got them at Bob's Market in North Attleboro, and I went to see him today and told him what happened. He felt really bad about it, and said "I'm the one who told you they would be ok sitting in the fridge." He immediately, pulled out two full racks, cut the membranes off, and cut them in half, packaged them and handed them over and said "this is on me for my mistake." This is why I go to an "old school" butcher, because of customer service. In all honesty, he didn't have to do that, because of what happened. He was dumbfounded and almost embarrassed, but I told him no worries.
I have nothing but great things to say about them, and I highly recommend, for those of you local, to get your meat from him. I'll never get meat anywhere else, because these independent "ma & pa" shops started this country, and I'd rather give them the money, than the large national stores.
I just ordered a 3lb pork butt for my smoke on Sunday from them. That should be a fun one.
-Chris | My local butcher would have done the same. I get alot from him except Babyback ribs ( the ribs he gets are from Poland and don't have much meat on them). He's great besides that. _________________ "Life is like a jalepeno, What you do today may burn your ass tomorrow" |
|
Back to top |
|
 |
tinovr BBQ Pro

Joined: 12 Jun 2006 Posts: 558 Location: North Attleboro, MA
|
Posted: Dec 19 2008 Post subject: |
|
|
I don't know that place.. where in N.A?
I like Chartley Store and Fresh Catch, but they can't beat BJ's prices.. $5 vs $3.50/lb for BBs.. and $2 vs $1.19 for bone-in butts. _________________ WSMx2, Genesis Silver B, & BabyQ |
|
Back to top |
|
 |
Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
|
Posted: Dec 19 2008 Post subject: |
|
|
they were purchased on the 6th, and 12 days of sitting in a fridge I would also agree that the meat is bad.
At first I was thinking the blood was just getting a funky smell which is common with vac-packed meats. Until you mentioned the purchase date.
What is it with pork getting funky so quick when beef doesn't even start to become edible until it has at least 21 days of age from slaughter.
I do nt accept anything less than 21 days of age at the restaurant, and I like to keep it for at least another week or two before serving it.
But pork & chicken enter the funk zone in a hurry.
I am glad the butcher honored the return, it was kinda goofy for him to tell you they would be fine for extended periods.
I am surprised the packaging didn't start to swell from the funk. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
|
Back to top |
|
 |
BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15475 Location: Florida
|
Posted: Dec 19 2008 Post subject: |
|
|
I totally agree with Harry (and the others that reccomended tossing).
I have gotten ribs with a slight off odor from blood etc, but funky out of date ribs go in the trash.
Next time freeze after you purchase if they need to sit that long until cooking.
Cryovac meats freeze well. _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
|
Back to top |
|
 |
Burbs BBQ Fan

Joined: 31 Oct 2008 Posts: 363
|
Posted: Dec 21 2008 Post subject: |
|
|
Well I learned my lesson, and again, I'm not pissed at this guy either. Common sense, which I lack on certain things, says to freeze everything.
I just picked up a 4lb pork butt for tomorrow from him. This should be interesting with the snow!  _________________ "Don't let yourself get attached to anything you are not willing to walk out on in 30 seconds flat if you feel the heat around the corner."
Weber Green One-Touch Gold
Pro Q Frontier Smoker |
|
Back to top |
|
 |
|