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Ribs/salt/aluminum foil Yikes! Help?

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  • scottdware
    commented on 's reply
    What if you tried covering it using saran wrap or something similar? Maybe even wax paper?
  • fracmeister
    replied
    Yes, I guess I knew it.. No worries here but I like to leave raw meat covered somehow in mty fridge...
    • Likes 1

    Leave a comment:

  • HouseHomey
    replied
    I’d eat it.

    Leave a comment:

  • JCGrill
    replied
    Ah yes, the lasagna cell. You essentially made a battery. Meathead talks about this on the free side.
    • Likes 4

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  • Red Man
    replied
    +1 on leaving uncovered.

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  • smokenoob
    replied
    I usually just leave mine uncovered while dry brining
    • Likes 2

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  • Dewesq55
    replied
    It's a reaction with the salt. Will also happen if it comes in contact with acidic foods, such as tomato sauce.

    DEW
    • Likes 2

    Leave a comment:

  • fracmeister
    started a topic Ribs/salt/aluminum foil Yikes! Help?

    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?
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