Will enhanced ribs taste better hot and fast?

che22879 · 06-27-2011, 12:39 PM

Since the ribs on special this week at target are loaded with "12% tender solution" I was wondering if cooking them hot and fast will keep them from tasting like ham? What seasoning would be good to use on them for hot and fast grilling?

HeSmellsLikeSmoke · 06-27-2011, 01:23 PM

IMO they already taste hammy. Hot and fast won't help.

ssbbqguy · 06-27-2011, 01:33 PM

Most cryovac packed ribs we encounter are enhanced for many so called reasons. Some companies are not pushing the fact. As far as over seasoning goes it depends on the packers mix. Some has more chemicals that affect the hamminess one worries about. When they feel real limp and flexable they are probably not wanting much more salt is what we've noticed. Lately the IBF premiums from Sam's have been great. As far as hot and fast , sorry not my thing. I'm a rib wrapper on a smoker kind of cook. Just season with your favorite stuff and enjoy. Good luck. Steve.

El Ropo · 06-27-2011, 01:41 PM

Smoking @ 300 is still smoking, you just get more sleep and more free time :)

I would consider rinsing, then soaking in something to neutralize the salt, maybe milk? I really don't know, just taking a stab in the dark here.

Dave Russell · 06-27-2011, 08:01 PM

At already pointed out, "enhanced" ribs aren't all the same.

The hammiest ones I've done were Smithfield st. louis spares, but the Kroger ribs can turn out pretty good IMHO, as long as you use little or no salt in the rub. I also thoroughly rinse after skinning the membrane off. I think they probably get tender a little quicker than "natural" ribs, so I'd be really careful and check often if cooking HH. Personally, I just cook at the same temps as natural ones.

che22879 · 06-28-2011, 01:40 PM

These are Hormel ribs. I made some baby backs a few weeks ago also from Hormel and they weren't bad. I'll smoke a few racks and do at least one hot and fast and see which ones come out better.

Q-Dat · 06-28-2011, 01:44 PM

I have done Hormel ribs once before. They were very very salty.

GrillinFool · 06-28-2011, 02:43 PM

Quote:

Originally Posted by ssbbqguy

Most cryovac packed ribs we encounter are enhanced for many so called reasons. Some companies are not pushing the fact. As far as over seasoning goes it depends on the packers mix. Some has more chemicals that affect the hamminess one worries about. When they feel real limp and flexable they are probably not wanting much more salt is what we've noticed. Lately the IBF premiums from Sam's have been great. As far as hot and fast , sorry not my thing. I'm a rib wrapper on a smoker kind of cook. Just season with your favorite stuff and enjoy. Good luck. Steve.

Does this include the ribs at Sam's and Costco?

06-27-2011, 12:39 PM	#1
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca	Will enhanced ribs taste better hot and fast? Since the ribs on special this week at target are loaded with "12% tender solution" I was wondering if cooking them hot and fast will keep them from tasting like ham? What seasoning would be good to use on them for hot and fast grilling? __________________ 2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.

06-27-2011, 01:23 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	IMO they already taste hammy. Hot and fast won't help. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-27-2011, 01:41 PM	#4
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Smoking @ 300 is still smoking, you just get more sleep and more free time :) I would consider rinsing, then soaking in something to neutralize the salt, maybe milk? I really don't know, just taking a stab in the dark here. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-27-2011, 08:01 PM	#5
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	At already pointed out, "enhanced" ribs aren't all the same. The hammiest ones I've done were Smithfield st. louis spares, but the Kroger ribs can turn out pretty good IMHO, as long as you use little or no salt in the rub. I also thoroughly rinse after skinning the membrane off. I think they probably get tender a little quicker than "natural" ribs, so I'd be really careful and check often if cooking HH. Personally, I just cook at the same temps as natural ones. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

06-28-2011, 01:40 PM	#6
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca	These are Hormel ribs. I made some baby backs a few weeks ago also from Hormel and they weren't bad. I'll smoke a few racks and do at least one hot and fast and see which ones come out better. __________________ 2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.

06-27-2011, 01:33 PM	#3
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	Most cryovac packed ribs we encounter are enhanced for many so called reasons. Some companies are not pushing the fact. As far as over seasoning goes it depends on the packers mix. Some has more chemicals that affect the hamminess one worries about. When they feel real limp and flexable they are probably not wanting much more salt is what we've noticed. Lately the IBF premiums from Sam's have been great. As far as hot and fast , sorry not my thing. I'm a rib wrapper on a smoker kind of cook. Just season with your favorite stuff and enjoy. Good luck. Steve.

06-28-2011, 01:44 PM	#7
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	I have done Hormel ribs once before. They were very very salty.

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