Dakaty
Full Fledged Farker
I've read about them before but today was the first time for me. I cooked 2 racks of Hormel baby backs that had been injected with "up to 12% of a patented solution..." They really tasted like ham.
I always use Grub Rub that is not overly salty. I cooked them like I always do 225 degrees over RO Lump and pecan wood for 5 hours. The only thing I did different was to use Italian dressing as a binder in addition to the worchester sauce.
Could I have done something wrong or is that just the way these things turn out?
I guess I'll be reading the labels and passing on the injected ribs from now on... and I may just stay with the spares.
I always use Grub Rub that is not overly salty. I cooked them like I always do 225 degrees over RO Lump and pecan wood for 5 hours. The only thing I did different was to use Italian dressing as a binder in addition to the worchester sauce.
Could I have done something wrong or is that just the way these things turn out?
I guess I'll be reading the labels and passing on the injected ribs from now on... and I may just stay with the spares.