Spare Rib, mustard, rub question...

[Roger R.]

I was trimming up some spare ribs today, put
mustard on them and them a rub. It started
to rain like crazy and I am tired... Will the
meat be ok, overnight, in the cooler with this
concoction on it?

 

[Dave/G]

Assuming they've been properly handled so far, they would be ok in the cooler as long as the cooler is 40* or below. Can't you put a piece of plastic or foil on them and refrigerate?

 

[Roger R.]

Dave,

I meant refrigerator... Yes, they are in the
refrigerator. What do you mean 'properly
handled so far'?

 

[Jerry N.]

Properly handled in this case means that the meat has been kept refrigerated except for the time you rubbed it. Some people let their meat warm up before they cook it. If you did that it still probably wouldn't be a problem, but that's when a problem is going to start if ever.

Also assuming that you or someone that just got back from Mexico didn't sneeze on the ribs.

Depending on how much salt was in the rub, the ribs will tend to get a hammy texture/taste if you leave them rubbed overnight. I've actually found this to be good, but some don't like it.

 

[Dave/G]

Just that they weren't out of the fridge too long , that's all. You said in your post that you worked with them "today". I assume you took them out of the fridge or the package, trimmed them and put them back in the fridge. The fact that you applied mustard and the rub doesn't matter, although I'd put them in a pan or tray with a lip, because in the morning you are liable to find that the ribs gave up some liquid overnight. That happened to me once, which is why I now season ribs just before I put them on the smoker. I'm sure you did the proper things.

 

[Roger R.]

Yes, I trimmed them, etc, then rubbed them, etc. They were still cold.
Were you thinking that 'properly' means meat safety, or something about the flavor and texture?

It's my first time with spare ribs. Baby backs have been a favorite of mine,
but I've been reading how good a spare rib - St Louis style is, so I thought I'd try it... frigg'in rain!!

BTW, will the loss of liquids, from the ribs, by morning, mess up the texture of the meat?

 

[Dave/G]

Yes, I was just speaking from a safety point of view. See Jerry's post above, the ribs will be fine.