Smelly

joejoeshooter

Just opened some ribs. Sell by 7-16-14. That have been refrigerated. Washed em with cold water and dried them. Tried to get rid of all the blood smell. Still a pretty good smell. What say you?

Thatgrimguy

You already know the answer. 2 weeks past sell by, not frozen and stinky...

henapple

Toss. Not worth food poisoning

mslaw

Pork or beef

joejoeshooter

Pork

Biggreenpharmacist

Pitch them. Not worth it at all. Even if you chance it you're gonna worry about it in back of your mind and wont enjoy the cook or eating them.

mslaw

Throwem

gdenby

When I was young, healthy, and usually starving, I would have chanced it. Not any more.

A better test than smell is sliminess. Bad smells are a good indicator that there has been pathogen growth, but some of the toxic ones don't make a bad smell. A slimy surface indicates the flesh is being broken down, and isn't worth much even if the smell can be reduced.

paqman

Try it and report back to let us know how it was!

paqman

Oh anOhnd O

nolaegghead

I'd cook them up and eat them if they taste good.

paqman

Pics or it did not happen!

Biggreenpharmacist

I'd cook them
Up and overnight them to NOLA to test 'em.

nolaegghead

Oh yeah?!  I'll eat em.  Prosciutto is raw pork cured for about a year and eaten raw.  No way you'll have botulism, not air tight.  Any other common food bacteria in meat isn't going to leave a toxin that's still there after a rib cook - them ribs be sterilized.

SGH

If the odor is not to the point of smelling "rotting" I would cook them no question of it. Have done it several times and no one knew any difference.

berndcrisp

Ah, go ahead and cook and eat em. If you don't post back we'll know not to do this.

stemc33

I disagree with @nolaegghead‌ with the botulism and being airtight. Clostridium botulinum is anaerobic and thrives with little to no oxygen. That's why foods with a high PH have to be pressure canned. Pressure canning allows the contents of the container to exceed the typical boiling point and kill the spores.
I agree with @Thatgrimguy‌ . I think you know what to do.

paqman

stemc33 said:

I disagree with @nolaegghead‌ with the botulism and being airtight. Clostridium botulinum is anaerobic and thrives with little to no oxygen. That's why foods with a high PH have to be pressure canned. Pressure canning allows the contents of the container to exceed the typical boiling point and kill the spores.

I agree with @Thatgrimguy‌ . I think you know what to do.

nolaegghead said:

not air tight

Botulism does not smell anything so it's not an indicator.

Nola said "not air tight".

Botulism is not what I would be worried about here.

From a bacteriological standpoint, the ribs will be fine after being cooked. However, they may not taste good anymore... or they may still taste ok.

sctdg

I have eaten the worst looking and tasting stuff when I had too .Drank water that was essentially mud.  .BUT that was another time and another place .Necessity will make you do a lot of things you normally would not do . Unless you are on the verge of starvation and have nothing else ,throw them away!!! Ain't worth taking a chance . If you own an egg I think you could afford to loose the money spent on those rotting,sticking,bad ribs.

OmahaOne

I think the fact that you are even asking the question means you really know the answer. When in doubt toss it out.

PNWFoodie

No smell, not slimy, I'd cook it. If it didn't look right/smell right/taste right, I'd toss them...but I'd at least give it a try.

The Cen-Tex Smoker

I wouldn't tell you what to do but I would eat them if the smell dissipated after an hour or. Those ribs have weeks left to be fresh if they are in cryo. Pork is notoriously stinky when you crack the cryo. It can clear the house and then it just disappears after a bit. If they aren't green slimy and super smelly after a bit, i'd hit em.

stemc33

Thanks for the info @The Cen-Tex Smoker‌ I've noticed that smell when I opened my ribs and often debated in throwing them out. The only reason I didn't was the vac seal was good and they were well before expiration date. I know meat is good past expiration dates, but psychologically I just have issues with it.

Biggreenpharmacist

I threw out a whole loin that was in date a few months back. Just wouldnt have enjoyed it and would have hated myself if I made somebody sick.

joejoeshooter

I went ahead and cooked all three of them I used dizzy pig, dizzy dust. I even felt like I was wasting the dizzy dust. I cooked them on the egg using the correct method, and they look incredible. I brought them in the house and my wife said they still stunk. I didn't necessarily smell it myself, but I decided to go ahead and ditch them. I ended up cooking chicken on the Egg

Lit

I won't eat anything that stinks red, white or pink.