Do ribs need to be rinsed before cooking? An expert gives his opinion

Although you can eat ribs year-round, there’s something about summer that makes us crave juicy, hot pork ribs all the more. It’s a real barbecue party when served with warm, buttermilk biscuits, a side of traditional coleslaw, and homemade macaroni and cheese.

Ribs are easy to cook at home, whether you cook them in the oven, on the grill, or in the smoker. It’s also quite easy to customize this cut of meat to your family’s liking as there are so many varieties. But before you start cooking, you need to know how to properly prepare ribs. The question is whether to rinse or not. Risin’ ribs are not only unnecessary, they can also be harmful to your health.

Related: A Guide To The Different Types Of Ribs

We consulted with Chad Carr, professor and extension meat specialist in the department of animal sciences at the University of Florida about whether you should rinse ribs, and we break it down for you below.

Do Ribs Need To Be Rinsed?

According to Carr, there is no need to wash the ribs. “With a combination of proper endpoint cooking temperature and time, potential foodborne illness-causing bacteria will be eliminated, so fresh meat or poultry does not need to be rinsed,” says Carr.

The meat specialist adds, “Rinsing raw meat creates an opportunity to contaminate the rest of your kitchen.”

This is due to the possibility of germs pouring onto kitchen surfaces after washing meat or poultry, including sinks, countertops and drawer handles. This bacteria can potentially infect other foods in your household.

Does Rinsing Increase The Risk Of Contamination?

Carr reiterated the USDA’s recommendations on washing meat, explaining that washing ribs increases the risk of contamination.

Despite the risks, if you choose to rinse your ribs you are advised to thoroughly clean and disinfect all surfaces that have touched or come into contact with the ribs. Juices tend to flow and move, so thoroughness is important. Wash hands in hot, soapy water for at least 20 seconds after taking care to clean and disinfect the ribs or any surface used for rinsing the surrounding area.

Tips for Preparing Ribs

Beyond the obvious benefit of preventing infection, there’s another reason not to wash ribs: prepared food products. Even if you’ve taken care to keep the ribs dry, there may still be some water on them after they’ve been washed. This water can hinder the browning process because, according to Carr, “in general, adding water to the surface of fresh meat prevents the meat from browning and developing color during cooking.”

It’s good to add “a little olive oil or similar oil with a high smoke point” as this will aid the browning process and help any rubs or spices stick to the outside.

The very thin membrane on the back of the ribs should be removed before browning or pat them dry with a savory rub. After removing and discarding the curtain, make sure you thoroughly clean the area as well as your hands.

According to the USDA, pork should be cooked to an internal temperature of 145 degrees Fahrenheit. You can cook the ribs slower and less in the oven. Alternatively, you can use your slow cooker to braise or simmer the meat until it falls off the bone. If you smoke outside, do some barbecuing.

Give the ribs some time to gently smoke the vibrant, strong flavor of the rub. The ribs are prepared and grilled for about eight hours. Remember to include the sauce! Traditional sweet barbecue sauce, Alabama White or the tart vinegar sauce from North Carolina are all excellent additions to ribs.

Related: Do You Need To Rinse Salmon Before Cooking? An Expert Explains

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