Old rib injury

[Arty50]

3 years ago I yardsaled on opening day at the Wood and busted up my ribs. I had multiple chest x-rays taken, and the doc couldn't find a break. He assumed it was just bad bruising or maybe even some torn cartilage. In other words, nothing to do but let it heal naturally.

So here I am 3 years later and something doesn't seem right still. One (or maybe two) of my ribs are protruding from my mid torso region. Also I still have tenderness in the area. Nothing major, but if I push on my ribs to make them flush there's a bit of a sharp pain. Like the area is still bruised.

Should I have this looked at by someone else or is this normal when you hurt your ribs?

[lemon boy]

Just like foggy's. You've sand in your vagina and it is making a pearl. Go to the DOCTOR and get the pearl removed, use that pearl to finance a SA trip. You might even see a doctor that specializes in removing pussy pearls.

[Vinman]

So here I am 3 years later and something doesn't seem right still. One (or maybe two) of my ribs are protruding from my mid torso region. Also I still have tenderness in the area. Nothing major, but if I push on my ribs to make them flush there's a bit of a sharp pain. Like the area is still bruised.

Should I have this looked at by someone else or is this normal when you hurt your ribs?

It is likely that you've separated the rib(s) from the cartilage that it/they attach to. (costocartilage joints) This is basically a ligament injury. The ligaments that hold the rib to the cartilage get torn and do not heal causing the "protursion" that you are seeing. They can be painful on and off for a very long time and will never fully heal. This type of injury will not show up on X-ray either.

What to do. Basically not much you can do but treat the symptoms. Ice, rest, tylenol, booze, coke, acid, weed........ whatever your personal pain killing drug of choice may be.

The only thing that might help for activity would be maybe some sort of compression device like a neoprene back wrap placed around the ribs to stabilize the separation or an ace wrap. But that would be kind of annoying so not sure what else to tell you.

[irul&ublo]

3 years ago I yardsaled on opening day at the Wood and busted up my ribs. I had multiple chest x-rays taken, and the doc couldn't find a break. He assumed it was just bad bruising or maybe even some torn cartilage. In other words, nothing to do but let it heal naturally.

So here I am 3 years later and something doesn't seem right still. One (or maybe two) of my ribs are protruding from my mid torso region. Also I still have tenderness in the area. Nothing major, but if I push on my ribs to make them flush there's a bit of a sharp pain. Like the area is still bruised.

Should I have this looked at by someone else or is this normal when you hurt your ribs?

Nah...just talk about it on the internet.


and ...

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional


Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient – removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.

Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.

Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.

Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.

Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips—and, if using charcoal, more coals—as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.

If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.

Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.



BBQ Rub:
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper


Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.

Excerpted from "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002



Vinegar Sauce:
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder


In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
Yield: about 2 1/2 cups

[Arty50]

Lemon Boy, I'm going to beat the living hell out of you next time I see you. In fact, I'll kick you so hard in the nuts, you'll find out what it's like to have a vagina.

Vinman, thanks for the info. My old physician said something similar. I just wanted to get confirmation that I was up shit creek.

Irul, thanks for the recipe...oh and the Sox suck. I'd give you a much longer insult, but I'm too lazy.

[lemon boy]

I'm betting that all that sand chaffe's too much for you to be doing even any kicking.

[Arty50]

I'm betting that all that sand chaffe's too much for you to be doing even any kicking.

Ok, so it looks like I need to explain myself. Pain isn't the reason I asked the question. Yes it kinda hurts, but I have to prod the area extensively to make it hurt.

The real reason I asked is because I've lost some weight recently, and now it looks like an Alien is getting ready to pop out of my chest. Which could be a bad thing, ya know.