This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Ribs/salt/aluminum foil Yikes! Help?

  • Filter
  • Time
  • Show
Clear All
new posts

    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?

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



      I usually just leave mine uncovered while dry brining


        +1 on leaving uncovered.


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


            I’d eat it.


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


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


            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.

            The Cool Kettle With The Hinged Hood We Always Wanted

            It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!