The Fat Guy > wrote in
:

> Got caught up at work this week (barely touched my fridge), and
> realized that the ribs I bought last Sunday to BBQ then were in the
> fridge all week. I'm pretty meticulous on the temps of my fridge
> (usually 36-38 F), but I'm also not accustomed to keeping meat for an
> entire week.
>
> Do the ribs now = garbage, or is there anyone here that eats pork
> after it's been in the fridge this long with no ill effects. If it
> helps any, the 'by-date' was 9-13. I usually err on the side of
> tossing stuff when in doubt, but I hate to dump $34 in ribs when they
> would be so delicious cooked
>
> Thanks,
> Fat Guy
>

Crtovac'd at a constant 36-38 degrees, I'd cook them.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.