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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-29-2012, 08:23 PM   #1
4uweque
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Default My first experience with enhanced ribs.

Today I cooked a full slab of enhanced BB ribs. they were worse than I imagined they could possibly be. Very salty and the meat appeared to have a different texture than I'm used to. Almost like congealed jelly, very strange. I know some of you have had good luck with them but the ones we had today are in the trash. There, I feel better after telling y'all about it.
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Unread 04-29-2012, 09:29 PM   #2
Ron_L
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Sorry that you had to learn the hard way. I won't buy any enhanced pork at all.
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Unread 04-29-2012, 09:33 PM   #3
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I agree. I never buy enhanced meat.
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Unread 04-29-2012, 10:48 PM   #4
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Enhanced ribs may just be my biggest pet peeve in the whole entire world of BBQ. It is totally unnecessary. I can't even stand to look at the ribs when I go into Wal-Mart or Target, because I always see some of the meatiest nicest slabs ever, ruined by that salt solution.
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Unread 04-30-2012, 09:21 AM   #5
4uweque
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I was torn, my wife brought home a slab of ribs and wanted BBQ. That was a proud moment! But they are crappy ribs. Now what? Hurt her feelings and throw them away or smile, cook them and hope for the best. I should have hurt her feelings. I had no idea they would be sooooo bad.
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Unread 04-30-2012, 09:26 AM   #6
HeSmellsLikeSmoke
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Even if they taste ok you are buying salted water for $3 or $4 a pound.
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Unread 04-30-2012, 09:58 AM   #7
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If enhanced ribs are given to you again, try soaking them in water or whatever. I bet you could pull some of that enhancement out as it equalizes with the new solution.
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Unread 04-30-2012, 10:02 AM   #8
4uweque
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Have you guys noticed the meat seems to be a different texture? I should have taken pictures. My rub has a lot of salt, didn't realize how much until last night.
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Unread 04-30-2012, 10:06 AM   #9
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Brine 'em maybe?

When crappy meats turn out crappy it reflects directly on the Cook. Nobody realizes what you started with.
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Unread 04-30-2012, 10:17 AM   #10
4uweque
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Quote:
Originally Posted by cholloway View Post
Brine 'em maybe?

When crappy meats turn out crappy it reflects directly on the Cook. Nobody realizes what you started with.
EXACTLY!! I have a reputation to uphold!
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Unread 04-30-2012, 10:29 AM   #11
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How enhanced were they. If they are down in the 8-percent range, they work okay, but they are allowed to go as high as 15-percent.

The higher the percentage, the more "unnatural" the texture gets, IMO.

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Unread 04-30-2012, 12:53 PM   #12
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My first experience with "enhanced" ribs was when we were practicing for our first comp a couple of years ago. I had a couple of packages in the freezer that I needed to use that I bought several months before on sale. Kroger was the brand and they have "Moist & Tender" on their label...which I've learned to turn and run whenever I see that on ribs or butts. Anywho... we smoked them using a modified 3-2-1 and boy did they look spectacular! We couldn't wait to sink our teeth into them. The first bite and I knew something was up... it tasted like farking ham! The three of us each took a bite and you could tell we all went from excited as hell to WTF!?! I went and dug the wrappers out of the trash and sure enough..."ENHANCED"! I had one other package of them which I soaked in water for 24 hours before prepping them and they weren't as bad...but I will definitely never by enhanced meat again...
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Unread 04-30-2012, 12:55 PM   #13
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As mentioned a good soak helps. Even better, soak them in boiling water for a couple of hours
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