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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-04-2012, 10:13 AM   #31
rexbbq
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I stay away from Smithfield Ribs like the plague.
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Old 10-04-2012, 02:24 PM   #32
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I too have had bad experience with smithfield. Also everytime ribs go on sale for $.99/lb they are enhanced. Buyer beware
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Old 10-04-2012, 03:41 PM   #33
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Quote:
Originally Posted by JS-TX View Post
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.
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Old 10-04-2012, 05:12 PM   #34
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Quote:
Originally Posted by Q-Dat View Post
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.
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Old 10-04-2012, 08:35 PM   #35
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Quote:
Originally Posted by El Ropo View Post
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.
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Old 10-04-2012, 08:37 PM   #36
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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.
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