At the request of Landarc, my research that led to Foil Hat Rub

[Moose]

Thanks for posting this, Chris!

[Mo-Dave]

Chris I have not read all of the post yet, it may have already been discussed. Your very first experiment Here states, "White Cane, granulated (C&H) - Tasted kinda hammy. Very good, not burnt at all."

Now I wonder if all those threads referring to usually what is ribs or pork, having a hammy taste and most of the time they were left overnight with the rub on, giving it time to soak in. Do you think this may be some of the problem?
Dave

[bigabyte]

Originally Posted by Mo-Dave

Chris I have not read all of the post yet, it may have already been discussed. Your very first experiment Here states, "White Cane, granulated (C&H) - Tasted kinda hammy. Very good, not burnt at all."

Now I wonder if all those threads referring to usually what is ribs or pork, having a hammy taste and most of the time they were left overnight with the rub on, giving it time to soak in. Do you think this may be some of the problem?
Dave

Yes, and I'm not the only one that thinks.this.

If you stop to think, it makes perfect sense. What is ham, and why does it taste hammy? It is the salt cured into the pork that at a minimum does this. Sweet hams also have sugar soaked into the meat adding that flavor. Smoking ribs, which are pretty thin, results in meat that has as much smoke ring meat as regular meat, if not more. That smoke ring is pink because the meat was cured by nitrates formed by smoke particulates bonding with water molecules on the meat, actually curing the meat just like if you used Tender quick or another curing salt. Thus...ham.

Having too much salt, and even sugar in the meat of your ribs when you smoke them can only produce the flavor of salted, sweetened, cured pork...in other words ham.

[fingerlickin']

You're the man Chris, even if it is all your fault.

[PatAttack]

Biggie, with a non-rant, actual, "quality" post.

These times they are a changin'.

Foil hats on everyone!!

All kidding aside, that is a wealth of information, Biggs!

[Big George's BBQ]

WOW awesome post Cant wait to go home and finish it Thanks

[Lake Dogs]

Originally Posted by bigabyte

Yeah, at one time I thought about doing that. Then over time I realized that these results gave me enough insight to have a good idea what would happen at higher temps. Plus, most people interested in reading this are looking at it through a filter of just a few ingredients anyway, so if they really need to know first hand they can do their own similar testing much quicker and easier on their smaller list of ingredients. So the time and money investment doesn't make much sense to me with this existing baseline in place.

Lets make Guerry do it! He'll do anything!

[landarc]

if Guerry could cook he would volunteer to do it. I suspect he can't cook, but, will claim he is too busy to do the work.

[deguerre]

Meh. I would cook, but I don't want to mess up my nail polish.

[Gore]

With regard to the hammy flavor, my thought was that this was primarily a function of the smoke (and for exactly reasons you discuss above). I can make hammy ribs anytime I want in my offset (not nasty creosote, but hammy, and I'm talking tasty hammy ). My rubs had little or no sugar in them, but they did include salt and smoke . I can't seem to make hammy ribs in the Oval. The one difference is the smoke.

[jasonjax]

That's some impressive research. Nicely done.

[landarc]

Originally Posted by deguerre

Meh. I would cook, but I don't want to mess up my nail polish.

I did not expect that

[---k---]

Thanks Donnie... I mean Chris.

Actually it is helpful. I really enjoy the mad scientist threads. Please keep it up.

[cowgirl]

Great post Chris!! Thanks for the links too!

[Jethro608]

.Thank you for the GREAT INFO. I WILL Copy this & cherish it for life!!!

That there is true brethernship!!!
Thank you again. You are a true and wonderful MAD SCIENTIST