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Gross! I just ate rancid ribs that were supposedly world-class. :(

post #1 of 12
Thread Starter 
So I attended this event tonight on Boston's city hall plaza where they invite the best BBQ'ers from around the world. About 10 PM, right when it was about to close I decided to get some pork ribs.

My g/f is sitting there telling me, "eemmm, these are the great!" while I had a look of disgust on my face. I didn't say anything at first, wondering if there was something wrong with *my* palate. Then she picks up a 2nd rib and asks us to move away from the garbage can we are standing by because it stinks.

Well, it wasn't the garbage can that stunk, it was the ribs!! They literally tasted like garbage.....or rancid meat. I couldn't believe it, what happened?? I tasted the "gaminess" of the meat that had a distinct, not so nice odor to it. I should have told the pit master but I didn't want to upset him. I'm not yet mentioning which booth it was until I get some more info on this. Needless to say, I still have a bad taste in my mouth literally from these ribs and I'm not happy about it. PDT_Armataz_01_17.gif

I feel like I should say something to SOMEONE about my experience, I never want to eat ribs like that again. So should they taste like this? Please tell me I'm not going crazy....
post #2 of 12
That's HIDEOUS and you definately should have told the pit master.
You can discreetly speak with him so as not to embarrass him and his crew, but your health, and that of many others is paramount.

I don't care if the King of England made them. I'd tell him.

You should also consider telling the local Health Dept ESPECIALLY if this is more than a one time event.

My 2 Lincolns.
post #3 of 12
You should always tell someone. Monday I got sick for 40 hours with
diarrhea, I'm guessing food poisioning but couldn't prove anything because it didn't strike me until the middle of the night. Not all people in the bussiness are very sharp. Just yesterday, I was served a bowl of soup at 100' after I had them check it. I decided to now carry a pocket therm in my pocket. No fun to be very sick for 3- 4 days, as I am still not right.

The ribs may have been done right but some food handler screwed up. Temp is everything.

Good luck.
post #4 of 12
Thats too bad. I think I woulda told the cook, and asked for my money back. icon_evil.gif
post #5 of 12
for sure you needed to say something this can be a very serious issue,you may have made hom madmbut he should thank you for letting him know cause it;s his reputation that's on the line.my wife and i had a chance to buy a little b-b-q shack like we've been wanting to start not to long ago,only thing was this guy had a crummy reputation for yearsmjust didn't have good q. we decided to wait and just start our own thing somewhere else,instead of having to fight off his bad name and having our name asscoiated with his place.your name is everything in bar-b-q so many people do it.
post #6 of 12
Thread Starter 
Thanks for the input everyone......does anybody know what may have CAUSED the taste?

Since I had to buy tickets for the event and don't plan on returning to it over the weekend, I'll contact them via their website and let them know what occurred.
post #7 of 12
Either a REALLY bad cook/spice mix? Or you mentioned it was "the end of the night". I'll bet they were sitting 'round way too long. Or both. You suffer any ill effects?
post #8 of 12
Meat bad before the cook?
post #9 of 12
Sound to me kind of like boar taint.....
We have found it appearing quite a bit more often lately in our area.
post #10 of 12
Either them ribs was bad before the Q er sat round to long afterwards. I'd be tellin the feller what happened, if he just "oh wells" it, give the health dept a call, food posionin ain't know fun.

I won't pay fer bad Q er food a anykind, bein on the road everyday, eatin out, food better be decent er I tell em. I can eat outa the dumpster fer free.
post #11 of 12
What exactly is boar taint?
post #12 of 12
It's a hormonal byproduct that makes meat smell and taste off. It is noticeable in boars of some pork breeds more than others, and is variable within breeds as well. The genetics haven't been worked out last I read about it.

Some high end pork restaurants require suppliers to only sell gilts, that way there is no chance of taint.

Google "boar taint" and you can find tons of information regarding it.
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