No More Cryovac Packed Ribs For Me - Updated!

[Hub]

Most ribs in cryo from the grocery store have brine in the pack to prolong shelf life.  This is what creates the "hammy" flavor under some conditions.  Some stores thaw them before putting them in the bin.  I've gotten "rotten egg" ribs several times from several different stores and I'm guessing they got thawed way, way too long to induce rot inside an air-sealed package.  Harris-Teeter used to be the worst at this but they closed and left town.

If you have a butcher that can get you fresh ribs that must be heavenly.  I've done pretty well with Restaurant Depot.  Croyvac sealed but not thawed.

Hub

[HighOnSmoke]

Those ribs look awesome Gene! I need to try that voodoo rub.

[rwalters]

Ribs look outstanding! This voo-doo rub...is there a recipe you can share, or is this a rub you have to purchase...or should I just hit up ole Sparky?

Regarding ribs...heard something interesting not to long ago. There a an old-school meat market near my home. They've been in business for over 50 years. Great service, great product.  When buying meat from them, it's always fresh, well trimmed, and never "stinky".  Here's what's funny though... found out not to long ago, that they actually buy their ribs directly from our local Costco. Apparently buying from Costco, by the case, is less expensive than buying directly from their supplier. So, they buy from Costco, bring back, jack up the price, and resell. Definitely was surprised to learn this, and definitely won't be buying my ribs from them (rip-off). Personally, I've never had bad/stinky ribs when buying from Costco.

[Pappymn]

Ribs look outstanding! This voo-doo rub...is there a recipe you can share, or is this a rub you have to purchase...or should I just hit up ole Sparky?

Regarding ribs...heard something interesting not to long ago. There a an old-school meat market near my home. They've been in business for over 50 years. Great service, great product.  When buying meat from them, it's always fresh, well trimmed, and never "stinky".  Here's what's funny though... found out not to long ago, that they actually buy their ribs directly from our local Costco. Apparently buying from Costco, by the case, is less expensive than buying directly from their supplier. So, they buy from Costco, bring back, jack up the price, and resell. Definitely was surprised to learn this, and definitely won't be buying my ribs from them (rip-off). Personally, I've never had bad/stinky ribs when buying from Costco.

That story is crazy and kinda sad

[CDN Smoker]

Question, does this apply to all meat products? I just picked this up and made into steak. Way cheaper than my local butcher.

[Savannahsmoker]

I like the Best Before Date but I do not remember if there is a Best Used Before date on the ones from Sams or the Military Commissary.
Anyone know?

[Savannahsmoker]

PS, forgot to mention the second ribs looks just fine.

[hikerman]

I think Hub has brought up a good point. In that not ALL cryovac'ed meat is in a solution which gives longer refrigerated shelf life. If a cut of meat is cryovac'ed and then froze, and kept froze until YOU decide when to thaw, is far superior to meats frozen and thawed and some refrozen and rethawed. The saline solution and the handling or lack of is thr problem, not the fact that it was vac sealed!

[Big Dawg]

Hey Gene, looks like you made the right call . . . those ribs look d@mn tasty ! ! !

I agree that you made the right decision.  To the best of my knowledge, all the ribs I’ve bought had Use By dates.  But I also assume that they came into the store frozen, then were weighed and priced, so who knows when they were actually packed.

I've never heard that about the "hammy taste". That's got me thinking...  So here's a question - how do you know if the ribs in the butcher case didn't come from some cryrovac bag?

This past January, Publix had St. Louis on sale for $1.99 lb.  When I went in to pick up two dozen racks, I noticed that they were store wrapped.  When I told the meat guy what I wanted, he went into the back and brought out a case.  I figured they were grouped in either threes or sixes and that they opened them up to sell as singles.  Much to my surprise, the racks were individually cryovacced, then opened up, and then re-wrapped at the store.

Not sayin’ they were trying to get one over . . . .

If you have a butcher that can get you fresh ribs that must be heavenly.  I've done pretty well with Restaurant Depot.  Croyvac sealed but not thawed.

Hub

Agree with the Depot!  I just did four racks for our Annual 4th of July Family Get-together and they came out great.





BD

[hikerman]

Hey Gene, looks like you made the right call . . . those ribs look d@mn tasty ! ! !

I agree that you made the right decision.  To the best of my knowledge, all the ribs I’ve bought had Use By dates.  But I also assume that they came into the store frozen, then were weighed and priced, so who knows when they were actually packed.

I've never heard that about the "hammy taste". That's got me thinking...  So here's a question - how do you know if the ribs in the butcher case didn't come from some cryrovac bag?

This past January, Publix had St. Louis on sale for $1.99 lb.  When I went in to pick up two dozen racks, I noticed that they were store wrapped.  When I told the meat guy what I wanted, he went into the back and brought out a case.  I figured they were grouped in either threes or sixes and that they opened them up to sell as singles.  Much to my surprise, the racks were individually cryovacced, then opened up, and then re-wrapped at the store.

Not sayin’ they were trying to get one over . . . .

If you have a butcher that can get you fresh ribs that must be heavenly.  I've done pretty well with Restaurant Depot.  Croyvac sealed but not thawed.

Hub

Agree with the Depot!  I just did four racks for our Annual 4th of July Family Get-together and they came out great.





BD

Thanks Bill!
I hope I didn't come across as snooty but my point is that all ribs are not created equal. Fresh IMHO is always best, but then as I have learned there are types of cyropak'ed meats to avoid if possible.  Those with solution to prolong shelf life. And of course always best to buy cyropaks frozen.

[Savannahsmoker]

Sweetie reminding me that last year she bought two rack of Cryovac Ribs from Kroger and we had to return them because they smelled like sulfur.

[Pappymn]

Wonder if a guy can walk into Costco and ask for frozen ribs? I have never had any issue with their meat as I know they turn it over very quickly.

My local butcher had individually fresh cryopacked Duroc ribs, but they were $6.99 a pound

[muebe]

I have had a few bad batches of cryovac meat but caught them because the packages had expanded before I even opened for the smell test.

They last longer because they have almost no oxygen in the package and a air tight seal.

If the meat is loose in the package then don't even buy it. Should have a nice tight fit to the meat.

[hikerman]

I have had a few bad batches of cryovac meat but caught them because the packages had expanded before I even opened for the smell test.

They last longer because they have almost no oxygen in the package and a air tight seal.

If the meat is loose in the package then don't even buy it. Should have a nice tight fit to the meat.

Mike some cryopaks are juiced and some are just cryropak'ed. My wife called from Kroger earlier, wanted to know how many racks to get as they were $1.59/lb. The sign said Previously Frozen.
She was shocked when I told her ...none!

[TentHunteR]

Last week I bought a rack of spareribs from Hi-Vee grocery. They looked good, good price too! But when I opened the cryovac pak I was hit with a sulphur-rotten-eggs smell. I called their meat dept. and was told it was safe, just rinse off and procede with my cook!

The first time this happened to me I was concerned too, but your grocer was actually correct in what they told you.  The USDA has a write-up I read about this a few years back, and I am trying to find it.

The sulfur smell from cryovacced meat, especially bone-in pork, is caused from sulfur compounds in the bones and bone dust.  The lack of oxygen and gasses sometimes added when cryovaccing can cause these sulfur compounds to concentrate.  You cut the package open and WHAM, it hits you in the face!

As long as the meat still looks nice and pink and still firm, rinse it off, pat it dry, and let it bloom in the air for a bit and the smell should dissipate.

If you smell a rotten smell other than sulfur, then you need to return the meat.


I've gotten ribs and pork shoulder cryovacced with this smell and they have always been fine after a rinse.


This is where Kevin (stalag) should chime in!  He is an expert on this stuff.