"Wayne" > wrote in message
...
> 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.

Same here as long as they smell OK.