Pork Ribs Smells Like Sulfur or Eggs? Are they Safe?

Ribs smelling like sulfur or eggs is usually completely normal.

After taking the ribs out of the vacuum packaging it will take around 10-15 minutes for this smell to dissipate.

If the ribs still smell after 30 minutes of being allowed to “bloom,” it’s best to not eat the ribs and throw them out.

The Butcher’s axiom of “if in doubt, throw it out” applies here. Meaning if you have any doubts, throw the ribs out.

Why Does This Smell Happen?

Something to keep in mind is that fresh meat has no smell.

The smell is primarily due to the build up of the sulfur constituents in the bones as well as bone dust from processing.

Vacuum sealing allows these gasses to concentrate as the meat sweats within the vacuum.

Vacuum packaging removes oxygen from the packaging and prevents oxidation of the meat. Oxidation affects things like flavor, color, and odor.

The vacuum indirectly causes the smell but it’s necessary to ensure the ribs don’t spoil and to prevent freezer burn.

What Smell is Cause for Concern Then?

If the ribs smell sweet/sour OR yeasty – they have likely spoiled.

But if the smell is sulfur-like (like a fart) AND the smell goes away after 15 minutes or so, they’re likely safe to eat.

You should also look at the color and the feel of the ribs.

If the smell is accompanied by an off-color OR they have a slimy/sticky feeling, you should discard them.

The Color of Ribs

If the meat appears significantly discolored – often shades of green or brown and it’s accompanied by a lingering sweet/sour smell, the meat should be discarded.

Meat color is based on myoglobin and oxygen interaction.

Myoglobin is a protein that stores oxygen in cells and the more myoglobin in meat, the darker the hue of red.

This means that the color of meat is technically categorically unstable because our atmosphere is made up of oxygen.

When myoglobin comes into contact with oxygen, the iron in the muscle will react and become unstable; It will turn hues of purple, red, or brown based on the level of oxygen that’s present.

In a vacuum package, the ribs are a dark pink as apposed to a bright pink or red hue.

Many consumers might deem the “dark pink” as bad, when it’s not. Upon breaking the seal and introducing Oxygen, the meat will “bloom” and turn a red hue/bright pink.

The Feel of the Ribs

Meat that has gone bad will have a noticeable “sliminess” or “stickiness” on the surface. This is a pretty clear indication that bacteria have started to multiply on the surface of the meat.

Vacuum sealed meat will have a wet surface due to what’s called the “purge.”

However, this liquid is not sticky nor slimy to the touch.

Rib meat is primarily comprised of water.

As meat is processed the proteins will start losing their ability to hold onto water – this process is called syneresis.

As water leaves the muscle, with it is the water-soluble protein called Myoglobin (discussed above).

Many people mistake this liquid for blood, when it’s not; Blood gets it’s color from hemoglobin.

When meat is vacuum sealed it sweats and this “purge” liquid surrounds the meat and covers it.

Personally, I pat dry this liquid with a paper towel where-as some folks use it as their binder.

Even in the case of them feeling slimy, do not rinse them in the sink.

The bacteria have already colonized the surface of the meat and the ribs should be discarded.