Pork ribs - cryovac'd, raw in fridge for one week. Garbage?
 

Got caught up at work this week (barely touched my fridge), and realized
that the ribs I bought last Sunday to BBQ then were in the fridge all
week. I'm pretty meticulous on the temps of my fridge (usually 36-38
F), but I'm also not accustomed to keeping meat for an entire week.

Do the ribs now = garbage, or is there anyone here that eats pork after
it's been in the fridge this long with no ill effects. If it helps any,
the 'by-date' was 9-13. I usually err on the side of tossing stuff when
in doubt, but I hate to dump $34 in ribs when they would be so delicious
cooked ;)

Thanks,
Fat Guy

The Fat Guy > wrote in
:

> Got caught up at work this week (barely touched my fridge), and
> realized that the ribs I bought last Sunday to BBQ then were in the
> fridge all week. I'm pretty meticulous on the temps of my fridge
> (usually 36-38 F), but I'm also not accustomed to keeping meat for an
> entire week.
>
> Do the ribs now = garbage, or is there anyone here that eats pork
> after it's been in the fridge this long with no ill effects. If it
> helps any, the 'by-date' was 9-13. I usually err on the side of
> tossing stuff when in doubt, but I hate to dump $34 in ribs when they
> would be so delicious cooked ;)
>
> Thanks,
> Fat Guy
>

Crtovac'd at a constant 36-38 degrees, I'd cook them.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

The Fat Guy > wrote in
:

> Got caught up at work this week (barely touched my fridge), and
> realized that the ribs I bought last Sunday to BBQ then were in the
> fridge all week. I'm pretty meticulous on the temps of my fridge
> (usually 36-38 F), but I'm also not accustomed to keeping meat for an
> entire week.
>
> Do the ribs now = garbage, or is there anyone here that eats pork
> after it's been in the fridge this long with no ill effects. If it
> helps any, the 'by-date' was 9-13. I usually err on the side of
> tossing stuff when in doubt, but I hate to dump $34 in ribs when they
> would be so delicious cooked ;)
>
> Thanks,
> Fat Guy
>

Crtovac'd at a constant 36-38 degrees, I'd cook them.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne" > wrote in message
...
> The Fat Guy > wrote in
> :
>
> > Got caught up at work this week (barely touched my fridge), and
> > realized that the ribs I bought last Sunday to BBQ then were in
the
> > fridge all week. I'm pretty meticulous on the temps of my fridge
> > (usually 36-38 F), but I'm also not accustomed to keeping meat for
an
> > entire week.
> >
> > Do the ribs now = garbage, or is there anyone here that eats pork
> > after it's been in the fridge this long with no ill effects. If
it
> > helps any, the 'by-date' was 9-13. I usually err on the side of
> > tossing stuff when in doubt, but I hate to dump $34 in ribs when
they
> > would be so delicious cooked ;)
> >
> > Thanks,
> > Fat Guy
> >
>
> Crtovac'd at a constant 36-38 degrees, I'd cook them.

Same here as long as they smell OK.

"Wayne" > wrote in message
...
> The Fat Guy > wrote in
> :
>
> > Got caught up at work this week (barely touched my fridge), and
> > realized that the ribs I bought last Sunday to BBQ then were in
the
> > fridge all week. I'm pretty meticulous on the temps of my fridge
> > (usually 36-38 F), but I'm also not accustomed to keeping meat for
an
> > entire week.
> >
> > Do the ribs now = garbage, or is there anyone here that eats pork
> > after it's been in the fridge this long with no ill effects. If
it
> > helps any, the 'by-date' was 9-13. I usually err on the side of
> > tossing stuff when in doubt, but I hate to dump $34 in ribs when
they
> > would be so delicious cooked ;)
> >
> > Thanks,
> > Fat Guy
> >
>
> Crtovac'd at a constant 36-38 degrees, I'd cook them.

Same here as long as they smell OK.

The Fat Guy wrote:

> Do the ribs now = garbage, or is there anyone here that eats pork
> after it's been in the fridge this long with no ill effects. If it
> helps any, the 'by-date' was 9-13. I usually err on the side of
> tossing stuff when in doubt, but I hate to dump $34 in ribs when they
> would be so delicious cooked ;)

A properly cryo'd package of ribs has a much longer refrigerated shelf life
than the stuff that is wrapped on a meat tray. The ribs will be fine. When
you open the package, it will smell "off". That's normal. Remove the ribs,
rinse and dry them, and stick them in the fridge for a bit. The smell
should go away shortly. If you wish, you can go to the BBQ FAQ, wish is the
single best resource on BBQ out the
http://www.eaglequest.com/~bbq/faq2/toc.html

Regards,
Dave Bugg
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

In article >, The Fat Guy
> wrote:

> Got caught up at work this week (barely touched my fridge), and realized
> that the ribs I bought last Sunday to BBQ then were in the fridge all
> week. I'm pretty meticulous on the temps of my fridge (usually 36-38
> F), but I'm also not accustomed to keeping meat for an entire week.
>
> Do the ribs now = garbage, or is there anyone here that eats pork after
> it's been in the fridge this long with no ill effects. If it helps any,
> the 'by-date' was 9-13. I usually err on the side of tossing stuff when
> in doubt, but I hate to dump $34 in ribs when they would be so delicious
> cooked ;)
>
> Thanks,
> Fat Guy

Toss 'em -- my way!!
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, The Fat Guy
> wrote:

> Got caught up at work this week (barely touched my fridge), and realized
> that the ribs I bought last Sunday to BBQ then were in the fridge all
> week. I'm pretty meticulous on the temps of my fridge (usually 36-38
> F), but I'm also not accustomed to keeping meat for an entire week.
>
> Do the ribs now = garbage, or is there anyone here that eats pork after
> it's been in the fridge this long with no ill effects. If it helps any,
> the 'by-date' was 9-13. I usually err on the side of tossing stuff when
> in doubt, but I hate to dump $34 in ribs when they would be so delicious
> cooked ;)
>
> Thanks,
> Fat Guy

Toss 'em -- my way!!
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.