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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2013, 02:03 PM | #1 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Next time I'll have back up.
So I was planning on doing a rack of spares today. I was really looking forward to it too because it has been a while since I have. Made a dry rub that tasted great and was excited to see how it tasted on the ribs. Smoker at 240* ready to rub the ribs. Open the packaging, almost fainted. Horrible smell. Went straight into the trash. Nothing else in my fridge or freezer to throw on the already hot smoker. Needless to say, I am really bummed. Next time I will have a back up plan in case of something like this.
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UDS, Weber Performer |
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03-02-2013, 02:04 PM | #2 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Or at least rub the ribs before you light the fire.
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Weber Crazy |
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03-02-2013, 02:07 PM | #3 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Ya. Thats the other thing I'll do next time. I figured I'd get them ready while the UDS came to temp and stabilized. Learn from your mistakes.
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UDS, Weber Performer |
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03-02-2013, 02:32 PM | #4 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Next time try rinsing them thoroughly then letting them sit out for 10-15 minutes. If the smell dissipates, they're fine. If they still stink, toss em. I've had ribs that stunk like a bushel of rotten eggs, then after rinsing were fine.
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03-02-2013, 02:37 PM | #5 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I have opened cryovac packages of pork before that had pretty strong rotten egg smells, but rinsed the meat well, and the smell went away. They cooked up fine.
Of course, I can't smell your ribs from where I'm sitting. Yours may have been beyond strong. CD |
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03-02-2013, 02:37 PM | #6 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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If the rinsing didn't do the trick, I'd have taken them back to the store. Meat's too expensive to throw in the trash without a fight.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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03-02-2013, 03:06 PM | #7 | ||
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Quote:
This is referred to as a "Gasser" by most butchers. |
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2 members found this post helpful. |
03-02-2013, 03:21 PM | #8 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Re: Next time I'll have back up.
I did rinse them then cut em to St Louis. and let em sit for 15 min. Still smelled like rotten eggs. If there is a bright side, my new knife sharpener works great. Never cut spares to St. Louis so easy before.
Sent from my SPH-L710 using Tapatalk 2
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UDS, Weber Performer |
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03-02-2013, 03:25 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a bummer, this is why I always buy at least two packs of ribs or butts. Yes, it means I often have extra meat in the freezer, like that is a problem. Oh, and I often keep extra meat in the freezer.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-02-2013, 03:25 PM | #10 |
Full Fledged Farker
Join Date: 12-10-12
Location: Dayton, Tennessee
Name/Nickname : Michael
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I bought two packages of spare ribs last summer and two days later planned on smoking them. Opened the packs up and one had a good "fresh" look about it and the other was very gray and just plain did not look good. Not really a bad smell but didn't look right . Took them back and got my money back from the butcher.
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03-02-2013, 03:29 PM | #11 |
Full Fledged Farker
Join Date: 02-28-12
Location: Champaign, IL
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What knife sharpener do you have? I need a good one ASAP.
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Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven |
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03-02-2013, 03:50 PM | #12 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Presto Eversharp. I highly recommend it. Here is a link to it on Amazon.
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UDS, Weber Performer |
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03-02-2013, 05:03 PM | #13 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Well, it is is always best to be safe.
No sense taking chances and getting ill or even worse... |
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03-02-2013, 07:18 PM | #14 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Man, that sucks!
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Chris- Midwest BBQ Outreach |
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03-02-2013, 07:46 PM | #15 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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I guess better safe than sorry. Sorry about your loss.
Luckily I haven't had this problem YET. Although I have had a scare after opening a cryo-packed pork butt before. I rinsed it and dried it. By the time I got back from starting the coals the smell had dissapated, so I chalked it up to being in the cryo-pack. |
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