Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Vacuum Sealed Pork

Royal CoachmenRoyal Coachmen Posts: 203
edited 6:35PM in EggHead Forum
I just got my first egg yesterday and I was planning on christening it this evening with a small rack of baby back ribs.

I bought the vacuum sealed package about a week ago and cut it open today. It has been years since I last cooked ribs and when I cut open the sealed package it had a funny smell. Not terribly offensive but not like raw beef I'm used to smelling. I should also mention the meat wasn't particularly slimy or sticky...seemed normal in that regard.

Is 7 days in the fridge too long for the vacuum sealed meats? Should I toss this small rack?

Anyone have any suggestions on how to cook babybacks in about 2-3 hours? Thanks!


  • 'Q Bruddah'Q Bruddah Posts: 739
    Seems I recall a thread about this some time ago. If I remember correctly consensus was it is not spoiled but needs to be rinsed and dried and prepared as usual. The smell is apparently from the cryovac packaging.
  • Egger 4 6Egger 4 6 Posts: 26
    I'm a stickler about my meat! I've gotten sick once and I hope it will never happen again. If I even think there is an issue with my meat it goes straight to the garbage. Just my opinion. My wife says that "I have anal tendencies"! As far as cooking ribs in a short period of time, I've had no luck. I've pulled at 5 hour mark and at 6.5 hour mark and wished that I would've left them on longer. Have a great day! Hope your cook is the best ever!
  • Thanks Fellas. After I took 'Q Bruddah's advice and rinsed 'em off they were fine.

    I cooked my first baby back ribs today...well today and last night. I started them last night and had them in for 4 hours. After 4 hours I had to hit the hay so I wrapped 'em up in foil and stuck 'em in the fridge.

    This morning I put 'em back on for another 3 hours. They weren't dry but they weren't falling off the bone. I had to tear 'em to get the meat off with my teeth. I have NEVER been able to get the meat to fall off.

    I cooked the meat at 225-250 the whole time. Any tips? If not I'll keep on reading some other baby back posts.
Sign In or Register to comment.