i am fixing ribs for the first time Friday and today is Wednesday i was wondering if i place them in a rub will they b ok to sit in the fridge that long?
2007-04-25 04:15:05 · 9 answers · asked by babycow 2 in Food & Drink ➔ Other - Food & Drink
ive worked in a butcher shop, and fresh food safety control, for years, usually pork shoul be no longer than three days.......however several factors can change this, marinades with acid or sodium,can extend this time, temperature abuse can shorten it....you never know how the place you got it from has handled this meat, or how long they had it before you bought it.........also keep in mind this tip----always keep food out of the temperatue danger zone,40-140 degrees- these are the temps where bacteria can thrive and multiply the fastest----pork should be cooked to an internal temp of 160--also some good tips for ribs are......low and slow-- low heat, and cook them slowly for more tenderness, also keep em wet!, try putting apple juice in a spray bottle and spray frequently to keep moist
2007-04-25 04:33:27 · answer #1 · answered by ace 2 · 2⤊ 0⤋
1
2016-05-18 03:04:55 · answer #2 · answered by ? 3 · 0⤊ 0⤋
The longer you marinade the more "added" flavor and tenderizing. the seasonings soak into the meat nicely. Most rubs that I have tried taste best when cooked on the grill in a cast iron skillet. It does take time to get the skillet "seasoned" just right, but when you do, that is an outstanding grilling experience.
DO keep the meet refrigerated and covered till you are ready to cook. A zip lock bag is ideal for this.
2007-04-25 04:24:50 · answer #3 · answered by dayhawk4 2 · 0⤊ 0⤋
I always do mine overnight, but I use a wet marinade not a dry rub.
But, don't add anything too acidic - they will start the cooking process, also don't add too much wine, that will cause the meat to tense up and become tough
2007-04-25 04:17:50 · answer #4 · answered by Weatherman 7 · 0⤊ 0⤋
I dont see why not. I would actually boil them in vinegar and water first then put the dry rub on.
2007-04-25 04:19:57 · answer #5 · answered by I am woman 4 · 0⤊ 0⤋
2 to 3 hours is good.
2007-04-25 04:22:30 · answer #6 · answered by Buddy Hodor 7 · 0⤊ 0⤋
Sure, as long as your fridge is at a good cold temperature it won't hurt a bit. MMMMMMM!
2007-04-25 04:18:23 · answer #7 · answered by Paul 3 · 0⤊ 0⤋
truth is in marinading any meat after 3hours, it is doing no more good, so do it friday..
2007-04-25 04:19:29 · answer #8 · answered by michael_54550 4 · 0⤊ 0⤋
There's no limit. Add lemon.
2007-04-25 04:17:46 · answer #9 · answered by Anonymous · 0⤊ 0⤋