Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: hikerman on July 09, 2016, 05:03:09 PM
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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! Not in this house! Rotten is rotten. There was no cook by date on pkg. So I did some looking around. Cryovac pork may be in the sealed bag for 21 to 30 days! That's right 3 weeks to one month! No more!
One of the still-family-owned groceries we frequent still has a butcher shop and we do buy meat there often, so went there for ribs. I had a talk with the head butcher about my stinky ribs and he told me to call him whenever i wanted great ribs and i promised him i would, and i left with a nice rack for a nice price. Got spareribs trimmed St Louis-style with flap and breast bone for less than cryopacked! Fresh packed ribs are on the shelf 3 days, not the 21 - 30 days in cryo! One more thought....cryovac'ed ribs always taste hammy too, I guess from sitting in saline for so long.
So you guessed, today is rib day here. Doing them a bit different than I usually do, so we will see how these turn out.
Smoking naked for 2 hours at 175F then mustard and rub applied at 225F for 2 hours.....to be continued......
Oh the rub is Sparky's Voodoo Rub! 8)
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Watching and learning ;D
Good information on the Cryovac i'll be looking much closer.
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If it doesn't smell right..... It ain't right
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If it doesn't smell right..... It ain't right
I agree Pappy, but apparently corporate America thinks "you just need to rinse it off"! ???
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Nope, when I smell sulpher, I grab the receipt and back I go to the store >:(
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You definitely got the wrong answer from your grocery store. I've only had cryovac meat smell bad on opening twice in my life and both stores immediately apologized and replaced. You might want to talk to the store manager him/herself about their customer service.
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You definitely got the wrong answer from your grocery store. I've only had cryovac meat smell bad on opening twice in my life and both stores immediately apologized and replaced. You might want to talk to the store manager him/herself about their customer service.
I agree Turtle, I did get my money back but after looking into the time allowances for vacpac meat to me it's scarey! The 21 - 30 days as a norm doesn't take into consideration of how many times that product has been thawed and refrozen. ???
Bottom line is ribs cryovac'ed from wherever taste hammy. Fresh has no hammy flavor and texture is very different as well. Also the idea of no date....hmmm
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How does Costco do it? I know with beef they code for one day
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I hope you like the voodoo rub. It's great on ribs but also good on salmon and chicken too.
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I hope you like the voodoo rub. It's great on ribs but also good on salmon and chicken too.
Sparky they are looking good.....after 2 hr smoke naked at 175F and 2 hr with Voodoo at 225F....
Thanks my friend we'll try it on salmon next! ;D
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Ok off the grill....
Wow super tender and.juicy! And the Voodoo Rub from Sparky is the real deal! I personally like "big boy ribs" (unfoiled) but these ribs with that rub and mop sauce made these seem sauced!
I will make my ribs like this again and again! ;)
Smoking naked with a wee bit of kosher salt at 175 for 2 hours was key!
Plated with Pappy's cuke dill salad and a barley salad made in the ricecooker. A fine meal!
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Killer cook. Nice job
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Looks like it all came out great!!! Ribs done to suite me fine!!! I have had pretty good luck with cryovac ribs around here but do not like to use any that have any added solution. Most of the ribs I get from my butcher or Sam's club. Don
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You definitely got the wrong answer from your grocery store. I've only had cryovac meat smell bad on opening twice in my life and both stores immediately apologized and replaced. You might want to talk to the store manager him/herself about their customer service.
I agree Turtle, I did get my money back but after looking into the time allowances for vacpac meat to me it's scarey! The 21 - 30 days as a norm doesn't take into consideration of how many times that product has been thawed and refrozen. ???
Bottom line is ribs cryovac'ed from wherever taste hammy. Fresh has no hammy flavor and texture is very different as well. Also the idea of no date....hmmm
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?
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You definitely got the wrong answer from your grocery store. I've only had cryovac meat smell bad on opening twice in my life and both stores immediately apologized and replaced. You might want to talk to the store manager him/herself about their customer service.
I agree Turtle, I did get my money back but after looking into the time allowances for vacpac meat to me it's scarey! The 21 - 30 days as a norm doesn't take into consideration of how many times that product has been thawed and refrozen. ???
Bottom line is ribs cryovac'ed from wherever taste hammy. Fresh has no hammy flavor and texture is very different as well. Also the idea of no date....hmmm
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?
MB, I believe that I stated earlier that this is a family-owned grocery, with fully utilized meat/butcher dept. They make/grind their own burger and sausages, all fresh not regionally packaged and shipped to a handy store near you. My first clue is seeing through the window behind the meat counter, beef and/or hog halves hanging from racks. Next would be the color. Look at my second pic. You won't see that color come from cryopaks. Smell certainly would give a hint one way or the other. Then comes taste. Not the slight salty, hammy taste but pork.Fresh pork how it was meant to be. And finally, the texture. The texture seems to vary with fresh, some racks I get are super tender, some are not. Now in cryopaks, it seems to me everything is exactly the same. Hmmmm how is that in an imperfect world?
MB you should seek out fresh ribs and try them versus cryopak'ed ribs. You will be glad you did.
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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
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Those ribs look awesome Gene! I need to try that voodoo rub.
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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.
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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 :(
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Question, does this apply to all meat products? I just picked this up and made into steak. Way cheaper than my local butcher.
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1512_zps69nsifeb.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1512_zps69nsifeb.jpg.html)
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1513_zpsuzwvhcsb.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1513_zpsuzwvhcsb.jpg.html)
(http://i1180.photobucket.com/albums/x412/lmh8/IMG_1520_zpsxsby1fxy.jpg) (http://s1180.photobucket.com/user/lmh8/media/IMG_1520_zpsxsby1fxy.jpg.html)
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(http://s1180.photobucket.com/user/lmh8/media/IMG_1512_zps69nsifeb.jpg.html)
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?
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PS, forgot to mention the second ribs looks just fine.
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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!
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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
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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.
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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.
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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
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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.
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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!
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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.
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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.
How about nose clips when you eat ;) ;) ;) ;) ;D
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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.
No, not in the least ! ! ! Sorry, if I gave that impression.
While I agree that fresh is better, the problem is getting it. Not sure how well I can trust. About this time last year one of the few local butcher shops, located in high buck southeast Charlotte, was caught buying and repackaging product from Sam's, selling ground beef as bison and lamb, etc.
So, unless you really, really, really know the butcher, you know, like he's your brother-in-law or something, . . . .
BD
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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.
No, not in the least ! ! ! Sorry, if I gave that impression.
While I agree that fresh is better, the problem is getting it. Not sure how well I can trust. About this time last year one of the few local butcher shops, located in high buck southeast Charlotte, was caught buying and repackaging product from Sam's, selling ground beef as bison and lamb, etc.
So, unless you really, really, really know the butcher, you know, like he's your brother-in-law or something, . . . .
BD
Bill you surely didn't, but I wanted to make sure my point was taken in the way I meant it. To be informative.
And I agree about the butchers....they all seem to have fat thumbs! :D
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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.
How about nose clips when you eat ;) ;) ;) ;) ;D
You wont need nose clips. There's no sulfur smell left. After you rinse them and let them bloom for a bit, they smell like they should.
Not unless there's something you're doing too your ribs that requires nose clips. :D
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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.
How about nose clips when you eat ;) ;) ;) ;) ;D
You wont need nose clips. There's no sulfur smell left. After you rinse them and let them bloom for a bit, they smell like they should.
Not unless there's something you're doing too your ribs that requires nose clips. :D
Sulfur in cryovac packaged products can in certain circumstances due to use of carbon dioxide/nitrogen anaerobic atmosphere used during packaging can induce a reduction of sulfur and a corresponding sulfur smell. Wash the product thoroughly with running water, pat dry, and cover and let sit in the refrigerator for a few hours loosely covered. This will make the sulfur smell go away due to air oxidation of sulfur.
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This use to be normal for Smithfield pork. It all smelled "dead" until you washed it. I always figured that if the smell washed off it was not the end of the world. If the smell remains take it back and let them deal with it.
Thank goodness Piggly Wiggly moved in. I just get their store packaged pork now and it never smells and has a nice fresh look to the meat as well. The pork they use for fresh is from less than a hundred miles away in Mississippi so its not been shipped around the world. .
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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.
How about nose clips when you eat ;) ;) ;) ;) ;D
You wont need nose clips. There's no sulfur smell left. After you rinse them and let them bloom for a bit, they smell like they should.
Not unless there's something you're doing too your ribs that requires nose clips. :D
i see you have had my ribs :D :D :D