How long will rubbed spare trimmings last?

[rhankinsjr]

I smoked up four racks of spares this weekend that I trimmed up St. Louis style.

I did not have room on the smoker for the trimmings, but the trimmings have already been slathered and rubbed.

It has been 2 days are they still good to smoke?  Or should I trash them?  How long will these last slathered and rubbed already?

 

[richoso1]

I've smoked them up 2 days later, and they were good. This is not a fact, just my experience. BTW, I have done this repeatedly with the same results.

 

[rhankinsjr]

I have them in the coldest part of the fridge wrapped really well.  Plans were to smoke them tonight, but my daughter ended up having a softball game tonight so I will have to do them tomorrow.

Unless anyone can give me some info on the mustard ruining the meat somehow I will give them a go tomorrow.

 

[thunderdome]

I would in a heart beat. In fact, I bet the rub has set nicely after 2 days

 

[Bearcarver]

Shouldn't be a problem.

The bigger question is "How quick will they be gone after you get finished smoking them?"

Bearcarver

 

[rhankinsjr]

Well I can guarantee that no one will see the rib flap trimmings... they never make it to the table... you know, quality control and all.

 

[forluvofsmoke]

Well I can guarantee that no one will see the rib flap trimmings... they never make it to the table... you know, quality control and all.

They should be fine with your plan...

The flap meat always drops through the grate onto my patio before I ever get the ribs finished...that's my story, and I'm stickin' to it!!! LOLOL!!!!!!!!

Eric

 

[caveman]

I have had them in the Fridge for up to six days.  After that, I could not expand.

 

[Bearcarver]

They should be fine with your plan...

The flap meat always drops through the grate onto my patio before I ever get the ribs finished...that's my story, and I'm stickin' to it!!! LOLOL!!!!!!!!

Eric

Well I can guarantee that no one will see the rib flap trimmings... they never make it to the table... you know, quality control and all.

LOL---Sounds familiar.

Every time I make steaks on the grill for me & the Mrs, I cut little test pieces off of the one. Then that's the one she gets. 

I give her two reasons:

#1  It was the fatty parts I cut off. She would have cut that off anyway, and it's not good for her.

#2  I'm watching her figure.

Both of these actually do have some truth to them, but we all know the main reason, like "rhankinsjr" said---Quality Control!

Bearcarver