What causes ribs to taste hammy - Page 3

rexbbq · 10-04-2012, 10:13 AM

I stay away from Smithfield Ribs like the plague.

Big Ron · 10-04-2012, 02:24 PM

I too have had bad experience with smithfield. Also everytime ribs go on sale for $.99/lb they are enhanced. Buyer beware

Q-Dat · 10-04-2012, 03:41 PM

Quote:

Originally Posted by JS-TX

I've never cooked enhanced ribs that I know of, do they look all pink and cured when cooked?

If you cook them hot and fast it will not bebas noticeable, but low and slow can make them look like ham all the way to the bone. Also you really have to watch the salt content of the rub since they are already salty to an extent.

I just avoid em altogether.

El Ropo · 10-04-2012, 05:12 PM

Quote:

Originally Posted by Q-Dat

If you cook them hot and fast it will not bebas noticeable, but low and slow can make them look like ham all the way to the bone. Also you really have to watch the salt content of the rub since they are already salty to an extent.

I just avoid em altogether.

I can get natural ribs to look like ham all the way to the bone, but that's just a deep smoke ring.

Q-Dat · 10-04-2012, 08:35 PM

Quote:

Originally Posted by El Ropo

I can get natural ribs to look like ham all the way to the bone, but that's just a deep smoke ring.

Yep! I actually try to get em cooked faster at comps to avoid that so that some judge that knows just enough to be dangerous doesn't assume that I used enhanced.

Boshizzle · 10-04-2012, 08:37 PM

I had a problem a while back with some ribs that tasted really nasty, kind of like slop fed hogs. It was disgusting. I think it was old meat kept in cryovac far beyond it's prime.

Try another source for meat. If you have a local butcher, give it a try.

10-04-2012, 10:13 AM	#31
rexbbq Full Fledged Farker Join Date: 01-03-12 Location: Glen Allen, VA Downloads: 0 Uploads: 0	I stay away from Smithfield Ribs like the plague. __________________ Rex Rex's Red Hot BBQ http://www.rexbbq.com KCBS & MABA Member Black Thermapen - 10x faster than any other color! Says it on the internet, it must be true. Superior SS1, Weber OTS, Weber Spirit

10-04-2012, 02:24 PM	#32
Big Ron On the road to being a farker Join Date: 06-12-09 Location: Houston TX Downloads: 0 Uploads: 0	I too have had bad experience with smithfield. Also everytime ribs go on sale for $.99/lb they are enhanced. Buyer beware __________________ Big Ron - Owner & Founder Big Ron's Rub: Just Rub It On! www.bigronswebsite.com

10-04-2012, 08:37 PM	#36
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I had a problem a while back with some ribs that tasted really nasty, kind of like slop fed hogs. It was disgusting. I think it was old meat kept in cryovac far beyond it's prime. Try another source for meat. If you have a local butcher, give it a try. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.