Thawed vac packed ribs: how long before using?

[Mosca]

Last week (6/26, Tuesday) I thawed a St Louis cut rack of ribs that I bought frozen/vacuum packed in that heavy plastic. They arrived rock-solid frozen. The seal is solid. I didn’t get around to cooking them this weekend, because I got the short-notice invitation to the brisket class. And now we have all this brisket to eat.

My inclination is that these are going to be good for a while yet, like at least another week. On the other hand, even though they’re expensive (for ribs), they’re cheap compared to being sick.

I have a call in to Heritage Pork, but I also trust the consensus of the pit. What say you?

[Donw]

https://stilltasty.com/fooditems/index/18056

[Mosca]

That is worthwhile information, thanks!

[captainlee]

We always do the three day limit for anything thawed or cooked then refrigerated. If we don't plan on three days it gets frozen or tossed. I have enough issues with a sensitive gut so I don't need any issues.

[Purc]

My moto is: When in doubt, throw it out. You're right. It's not worth getting sick.

[Mosca]

Yep. When tossing something offends my sense of thrift, I just think to myself, “Six years from now I won’t remember this.”

[DaveD]

Six years? Hell, six days!

[Oak Smoke]

Throw them on the smoker then freeze them. I know for a fact that ribs that have been smoked then frozen can be very good when thawed. The ones I remember best a friend thawed then reheated in a steamer. I was sure he had ruined them but they were very good.

[Skip]

+1 on what Oak Smoke said. If they smell ok now...Smoke them and freeze them.

[Murdy]

I don't know. I do know that cryovacced meat sits at the warehouse, in the backroom of the grocery store, and on the shelf a lot longer than we'd all suspect.

[Mosca]

I called Heritage Pork, and of course they are going to be cautious; but they said 5 days, and beyond that they might be good but why chance it.