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Ribs/salt/aluminum foil Yikes! Help?

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    Ribs/salt/aluminum foil Yikes! Help?

    Dry brined 5 racks of ribs last night and left in fridge in container. Normally cover with saran wrap but last night Al foil. This AM, foil had numerous pinpoint sized holes wherever it had been in contact with the pork (mainly fat on the top rack only. removing the foil, some dark (presumably aluminum chloride) marks on the ribs at the same points. Scraped those bits away easily enough but what is going on?

    #2
    It's a reaction with the salt. Will also happen if it comes in contact with acidic foods, such as tomato sauce.

    DEW

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      #3
      I usually just leave mine uncovered while dry brining

      Comment


        #4
        +1 on leaving uncovered.

        Comment


          #5
          Ah yes, the lasagna cell. You essentially made a battery. Meathead talks about this on the free side.

          Comment


            #6
            I’d eat it.

            Comment


              #7
              Yes, I guess I knew it.. No worries here but I like to leave raw meat covered somehow in mty fridge...

              Comment


              • scottdware
                scottdware commented
                Editing a comment
                What if you tried covering it using saran wrap or something similar? Maybe even wax paper?

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