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-   -   What causes ribs to taste hammy (http://www.bbq-brethren.com/forum/showthread.php?t=145225)

bbqwilly 10-01-2012 10:02 PM

What causes ribs to taste hammy
 
I bought 3 racks of ribs to take to a party this weekend. I smoked 4 butts, 3 ribs and 1 pork loin. The ribs had a strong ham taste to them. What causes this?

mn_big_dog 10-01-2012 10:03 PM

Were they injected hormel ribs?

bbqwilly 10-01-2012 10:06 PM

Quote:

Originally Posted by mn_big_dog (Post 2231777)
Were they injected hormel ribs?

They were smithfield from Bilo

J'ville Grill 10-01-2012 10:09 PM

Read the packaging. If they aren't all natural then they have solutions added, avoid them.


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Teamfour 10-01-2012 10:11 PM

Did you rub them the night before? Ribs can get hammy if rubbed too far in advance.


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bbqwilly 10-01-2012 10:15 PM

Quote:

Originally Posted by Teamfour (Post 2231788)
Did you rub them the night before? Ribs can get hammy if rubbed too far in advance.


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I rubbed them about 2 hours before.

Boshizzle 10-01-2012 10:30 PM

Did you inject them with ham?

Seriously though, stay away from "enhanced" ribs and don't rub them until about 1 hour before cooking. But, 2 hours shouldn't have been a problem unless your rub had Tender Quick in it.

When cooking, keep the temp between 275* and 290*.

BBQchef33 10-01-2012 10:36 PM

also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt run left on overnight will wreck havoc. A high salt like head country rub will turn them hammy in a 4-5 hours.

its all related to salt level and how long its left on.

MisterChrister 10-01-2012 10:41 PM

Quote:

Originally Posted by BBQchef33 (Post 2231814)
also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt run left on overnight will wreck havoc. A high salt like head country rub will turn them hammy in a 4-5 hours.

its all related to salt level and how long its left on.

This. Not that Phil needs validated at all lol. Also, too much smoke can multiply the salt-caused ham effect IMO.

Zig 10-02-2012 07:04 AM

I have used the 7% inhanced and have not noticed any taste difference. I see some ribs are up to 14% inhanced, I cannot tell you what they will be like. They put it on the label in fine print.

Pitbull 10-02-2012 08:40 AM

You bought them at the grocery store! :biggrin1: Seriously most groceries have injected them with a sodium solution. Read the label. I only buy my ribs/pork from Sams. No injection, no ham taste.

dadsr4 10-02-2012 11:52 AM

You cannot trust the labels in supermarkets. I found pork at Krogers that said nothing about enhancement, but when I checked with the meat manager, he told me all Kroger pork was enhanced. I only trust the processor labels on cryopacked meat.

buffalotom 10-02-2012 12:03 PM

What kind of wood were you using? Hickory can add a hammy taste to meat.

Gore 10-02-2012 12:15 PM

This also can be a result of the smoking process. I can take two identical racks of ribs. The one I cook on my offset will produce a hammy flavor and the one I cook in my Oval will not. The offset has a lot more smoke than the Oval. It is like curing in place. I've tried and can't seem to get this result with the Oval.

1MoreFord 10-02-2012 07:52 PM

I'm pretty sure I remember a thread where some one said Smithfield's were enhanced.

Kroger's ribs are definitely enhanced but they have a habit of putting the price tag over where the enhanced with solution is mentioned. Any Kroger product that says moist and tender is enhanced.


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