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baby back rib issue, getting ready to go on the smoker need help soon

post #1 of 12
Thread Starter 
Okay, so I am getting 4 1/2 racks of ribs onto the smoker today in preparation for day after Christmas dinner. I rubbed them all up last night and let them sit in the fridge till now. One of the slabs of ribs on the bottom/membrane side has a blueish tint to it and just doesn't look right. Everything smells fine but I'm thinking I should probably just throw out this entire slab. What do yall think? I don't want to chance getting guests sick. So that would leave me with 3 1/2 racks in the smoker and another 1 1/2 for the oven for 6 adults and 5 little ones (oldest is six). With everything else we will have I'm pretty sure we will still make out alright for dinner.
post #2 of 12
Did you take the membrane off?
post #3 of 12
Thread Starter 
Yes... On all of them.
post #4 of 12
Did it have that bluish tint before you rubbed it? Did it smell fresh before you rubbed it? You say it smells fine, so the tinting may have come from a chemical reaction with a rub ingredient.

If there was nothing out of the ordinary yesterday, and it smells fresh and meaty like the rest of them I say you are okay. However, it is your show and you have to let yourself decide. Nothing worse than having some doubt gnawing at you throughout the smoke and meal.
post #5 of 12
Thread Starter 
I don't remember any bluish tint yesterday and it smelled fine.
post #6 of 12
If it smells ok I'd use it. Believe me if it was spoiled you would smell it. Like was said before, it's your show, it's your call.
post #7 of 12
I have seen a bluish tranlucent tinge before also-but that was through the membrane-perhaps the dye from the FDA stamp??
post #8 of 12
Thread Starter 
Ok, you guys are the experts. This is only the third time I will have smoked ribs. I'll cook em up. Thanks for the help.
post #9 of 12
no worries. if it smells fine then your are good to go. like everyone else said if it was spoiled you would know.
post #10 of 12
This is what I believed it to be, but USDA doesn't grade pork, but I have seen a bluish tint before and it was same coloring. Has anyone ever ran across stamped pork?
post #11 of 12
Ditto that. I'd guess you'll be fine. But then again, if it were me, when it doubt, throw it out. Some ribs sure ain't worth being sick for several days from food poisioning...or worse.
post #12 of 12
Thread Starter 
Thanks for all your help. I think everything will be fine. I smoked them all up this afternoon and everything looks good. I taste tested afterwards and it was really hard to stop before vacuum sealing them for next Saturday's dinner. Thanks again.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › baby back rib issue, getting ready to go on the smoker need help soon