Next time I'll have back up.

khs282 · 03-02-2013, 02:03 PM

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.

HankB · 03-02-2013, 02:04 PM

Or at least rub the ribs before you light the fire.

khs282 · 03-02-2013, 02:07 PM

Quote:

Originally Posted by HankB

Or at least rub the ribs before you light the fire.

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.

Mdboatbum · 03-02-2013, 02:32 PM

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.

caseydog · 03-02-2013, 02:37 PM

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

tish · 03-02-2013, 02:37 PM

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.

IamMadMan · 03-02-2013, 03:06 PM

Quote:

Originally Posted by Mdboatbum

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.

Quote:

Originally Posted by caseydog

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.

^ +1 ... One of the effects of the cyro-packaging is that nitrogen is introduced to make an oxygen free package. Sometimes the remnants of the package gives a strong odor (like they said above). Simply rinse and wait a few minutes and all is well. The meat isn't spoiled even though the odor can be over-powering.

This is referred to as a "Gasser" by most butchers.

khs282 · 03-02-2013, 03:21 PM

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

landarc · 03-02-2013, 03:25 PM

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.

MJ_Tenn · 03-02-2013, 03:25 PM

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.

Tommyboy48 · 03-02-2013, 03:29 PM

Quote:

Originally Posted by khs282

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

What knife sharpener do you have? I need a good one ASAP.

khs282 · 03-02-2013, 03:50 PM

Quote:

Originally Posted by Tommyboy48

What knife sharpener do you have? I need a good one ASAP.

Presto Eversharp. I highly recommend it. Here is a link to it on Amazon.

Amazon.com: Presto 08800 EverSharp Electric Knife Sharpener: Kitchen & Dining

IamMadMan · 03-02-2013, 05:03 PM

Well, it is is always best to be safe.

No sense taking chances and getting ill or even worse...

oifmarine2003 · 03-02-2013, 07:18 PM

Man, that sucks!

funugy · 03-02-2013, 07:46 PM

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.

03-02-2013, 02:03 PM	#1
khs282 On the road to being a farker Join Date: 08-15-11 Location: Plymouth, MN Downloads: 0 Uploads: 0	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. __________________ UDS, Weber OTS

03-02-2013, 02:04 PM	#2
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Or at least rub the ribs before you light the fire. __________________ Weber Crazy

03-02-2013, 02:37 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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 __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-02-2013, 02:37 PM	#6
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	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. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
	1 members found this post helpful.

03-02-2013, 03:21 PM	#8
khs282 On the road to being a farker Join Date: 08-15-11 Location: Plymouth, MN Downloads: 0 Uploads: 0	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 __________________ UDS, Weber OTS

03-02-2013, 02:32 PM	#4
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC Downloads: 0 Uploads: 0	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.

03-02-2013, 03:25 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-02-2013, 03:25 PM	#10
MJ_Tenn Got Wood. Join Date: 12-10-12 Location: Mt. Juliet, Tennessee Downloads: 0 Uploads: 0	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.

03-02-2013, 05:03 PM	#13
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Well, it is is always best to be safe. No sense taking chances and getting ill or even worse... __________________ Humphrey's DownEast Beast W/BBQ Guru

03-02-2013, 07:18 PM	#14
oifmarine2003 is one Smokin' Farker Join Date: 11-26-12 Location: Grayslake, IL Downloads: 0 Uploads: 0	Man, that sucks! __________________ Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe)

03-02-2013, 07:46 PM	#15
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	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.