What went wrong?

Discussion in 'Pork' started by yellowtin, Oct 21, 2007.

  1. yellowtin

    yellowtin Fire Starter

    I put two racks of spare ribs in the smoker today after putting on a good rub. I followed the 3-2-1 method very close. These things were tasteless. I don't mean they were bad, they just didn't taste like anything at all. You couldn't even taste the rub. I feel like they were cooked properly, the bones were almost falling out. Two things I am wondering about. These were marked down at the store, is it possible the meat was suspect? I also used cherry wood, and I wonder if that was a bad choice for my first attempt at ribs. Any ideas???
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    i use cherry all the time...........adds good flavor for me..........

    other than that..........hopefully someone will be along to help you out on the no flavor issue

  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    how long was the rub on & how strong was it ?
    did you add any liquid to the foil stage?
    how strong was your smoke- you can go heavier w/ cherry than say hickory- mild wood.
    did ya maybe spritz the rub off ??
    i doubt it was the meat- if ya massaged the rub or it was bad meat- there would definitely be a taste.
    if the meat was really fatty ???
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    did they taste like lightly smoked meat ?
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    what gypsy said.........

    also.......next time..........put your rub in a spice grinder.........pulse it a few times.........makes it finer.......easier to get into every crack and crevice............

  6. yellowtin

    yellowtin Fire Starter

    I put the rub on and smoked immediately after. I sprayed apple juice before foiling. The smoke was heavy at first, then thinned out after 45 minutes or so.
    The ribs did seem to have a lot of fat, even after being cooked.
    They didn't taste smoked at all to me.
    Thanks for all the great ideas!
  7. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    I wait at least an hour on smoke before I spritz. Just to make sure the rub will stay on.
    I use cherry on my ribs and will be doing so tomorrow. Doubt it was the wood.
    Bad meat would have presented problems with flavor or smell.
    Did you keep a log of the smoke. My first ten smokes I logged and made all kinds of notes just in case I had problems, I could go back and dissect the entire process.
    There is some good info on smoking logs on this forum. Might help you assess what happened.
  8. After you prepared the rub did you taste it for salt etc. The rub should taste good before you put it on.
    You also can smoke em till 140 F.
  9. spydermike72

    spydermike72 Fire Starter

    A couple of things, how old is the rub that you used ??

    You may want to rub the ribs a few hours before you put them on the smoker.

    Also did you use a slather before putting the rub on ?? Try any ole mustard and slather the ribs, then put your rub on the ribs.

    The only thing I can think of is that you possibly spritzed the rub off of the ribs. But then again I am guessing. They should have at least tasted like an Applebees Rib[​IMG]
  10. deejaydebi

    deejaydebi Smoking Guru

    Maybe the rub was on there to thin ...
  11. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    off the wall thought. though i can't remember what brand it is... my dad takes a high blood pressure med that affects his sense of taste & smell- i talked to my wife who is a registered nurse & many meds can do this. do you take meds or maybe just coming down w/ a head cold or sinus infection- ....just a thought.
  12. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    If you have time, rub the night before. That will allow your spices to really get to work.

    Hope this helps!

    Take care, have fun, and do good!


  13. richtee

    richtee Smoking Guru OTBS Member

    Another maybe... you mentioned alot of fat. Fat does not take smoke..OR rub, very well. Also, the fat cooking off could well have carried a good portion of the rub right down into the pan. Perhaps a more thorough trim job may have helped. I can't think that the age of the rib had too much to do with this...I mean if it din't taste or smell...bad...maybe the markdown was due to excessive fat? Weird situation, all in all, however.
  14. yellowtin

    yellowtin Fire Starter

    The rub tasted fine before I put it on, and I only sprayed apple juice on after the 3 hours (3-2-1 method). I covered one side completely with rub until the rub looked wet, and flipped them over for the sme process.
    Next time I will let them sit overnight. I didn't know I was supposed to trim them, I'll look closer next time.
    My wife thought they were tasteless also, but the idea of the meds having an effect is sure possible! I just don't take any of those mentioned.
    Thanks for all the input! I definately have some new things to try, and that's the hard part. When you think you did everything right but they don't turn out, it's nice to have other opinions.
  15. richtee

    richtee Smoking Guru OTBS Member

    I did not mean the rub was not right, I meant the fat you rubbed it on cooked away, and neither the rub OR smoke will penetrate well into the MEAT thru the fat at any rate.
  16. smoke freak

    smoke freak StickBurners

    I had a similar experience. The meat was good, the fire was right on, the rub was fantastic. I think it was too much beer. Hmmm.
  17. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Lots of good ideas here.....could be a few things killing taste buds that night, alcohol, cigarettes, a cold, medicine, etc but I'm going with the fat no penetration theory.
  18. yellowtin

    yellowtin Fire Starter

    I gotcha Richtee, I was responding to others when I said the rub tasted good.
    I think you are right about the fat, there seemed like a lot on there even after cooking. It probably took all my rub with it. Stupid fat.
  19. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    I'm not sure if I read you right regarding the 45 min. of smoke. I keep the smoke on my meat during the entire smoke. I don't get too excited after it reaches the 145-150* point but even then, I keep just a very thin smoke going. But if you only smoked 45 min., that could be the problem...... IMHO. Anyway, good luck on your next smoke. Got to love those ribs![​IMG]
  20. richtee

    richtee Smoking Guru OTBS Member

    Well, he said he did a 3*2*1... Hmm and remember if you can smell it yer smoking. Yellow...did you at any time add a bit more wood to the pit?

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