Ribs Figured Out - Maybe

Discussion in 'Pork' started by ronrpk, Sep 24, 2016.

  1. ronrpk

    ronrpk Newbie

    Hi all - I mentioned in my roll call introduction that I have been having trouble with my ribs coming out.  The texture, tenderness, pull off the bone seem good but they always have an odd flavor to them.  I think I might have them figured out.  The ribs I have been buying have been Hormel from Jewel,,. with 12% salt and other undesirables.  After a lot of Googling maybe this is the problem.  The meat just seems a little too pinkish all the way through and maybe "hammy".  And of course not knowing any better I used salt in my rub so they were probably way too salty.

    Here are my latest specs:

    Pellet grill using apple wood set at 235

    2 hours unwrapped

    1 1/2 hours wrapped

    20 mins or so unwrapped with sauce

    So, bought some ribs at Sam's Club today which I think is not packaged and soaking in any "enhancements".

    We will see, a slab in on the smoker now.

    --- Ron
     
  2. idahobangbang

    idahobangbang Newbie

    Let us know! And post pix!

    Sent from my SM-G930V using Tapatalk
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did your ribs turn out?

    Al
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Sounds like a good plan! B
     
  5. ronrpk

    ronrpk Newbie

    To keep things consistent, I made the ribs using the same techniques as I have been.  Same wood, times, temp, foil, etc. only difference being the ribs were "non-enhanced".

    Wow - big difference.  Using the "non-enhanced" ribs were much much better.  Actually tasted like ribs this time instead of that "off" flavor.

    Now I'm kind of excited to see how else they can be improved.

    My pics aren't the greatest but I attached a few.

    Ron


     
    betaboy likes this.
  6. slipaway

    slipaway Meat Mopper

    Great looking ribs - meat pulling back off the bones, etc. etc.

    Were these back loin ribs or St. Louis cut spares?

    The cooking/wrapping times you used and the middle picture especially look like back loins but the amount of meat on the cut rib reminds me more of spare ribs.

    Whatever they were you nailed 'em..............

    Way to go................
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Awesome! Point for those bones!  Brian
     
  8. betaboy

    betaboy Meat Mopper

    Looks like you got it!!! [​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, that's one good looking rib!

    Al
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Ribs look great! Nice smoke!
     

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