Quote:
Originally Posted by BBQchef33
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.
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This. Not that Phil needs validated at all lol. Also, too much smoke can multiply the salt-caused ham effect IMO.
