HELP!! Ribs are tasting like HAM

[BBQ_MAFIA]

I’m having a problem cooking spare ribs. This is the forth time in a row so I thought I would see if any of you could help me out and possibly tell me what I am doing wrong.

After following the 3-2-1 process, the ribs have been tasking like Ham.

I used Kingsford Charcoal and a few hunks of Hickory and a little Apple for today’s Smoke. I made sure the temp of the cooker stayed at about 250 degrees for the entire time.

On the first rack I used the same rub as when smoking Pork Butts. The other was seasoned with Adobo. I glazed the two racks with a bit of store bought sauce and then let them rest before I cut them. After it was all said and done, once again I had two slabs of ribs that tasted like Ham.

What am I doing wrong?

 

[jminion]

What was the rub and how long before the cook did you apply it?

 

[JamesB]

Sounds like you got ahold of some of those 'enhanced' ribs... those that have been pumped with a 'up to xx% of a solution'...

James.

 

[Sawdustguy]

I don't think the problem is anything you did. I doubt there is anything wrong with your rub. If I were you I would get my ribs from a different source.

 

[Neil]

I don't think the problem is anything you did. I doubt there is anything wrong with your rub. If I were you I would get my ribs from a different source.

Try buying the cryopack spareribs from Sam's. Your prep and cooking at 250 with Kingsford and hickory chunks should produce excellent ribs using the 3-2-1 method. The problem has to be in the ribs you are buying, no fault of your own.

 

[BBQ_MAFIA]

What was the rub and how long before the cook did you apply it?

The rub was basic with brown sugar, paprika, salt pepper, garlic powder and maybe one or two other spices. I put it on the ribs about a half hour before they went in the smoker.

The Spare Ribs came from Costco.

Has this ever happened to any of you?

Thanks for the help.
Guido

 

[qman]

I am going to vote your supplier off the island, too. Your technique sounds fine, I say you are getting "enhanced" ribs from Costco, and the brine solution is the culprit. Try another source. I buy the cryovac ribs from Sam's and have never had a problem with them.

 

[jminion]

Guido
I would say as others have if they are enhanced that's the problem. You could try another rub and see if that helps but finding non-enhanced ribs should solve your problem. Costco has different suppliers around the country, I can get non-enhanced ribs from Costco out here.

 

[qman]

Guido
I would say as others have if they are enhanced that's the problem. You could try another rub and see if that helps but finding non-enhanced ribs should solve your problem. Costco has different suppliers around the country, I can get non-enhanced ribs from Costco out here.

Mr. Minion has a very important point here. Even the national chains will sell different products in different areas. In O-Town, Sam's sells meat that is not enhanced, but all the Wal-Marts in the area only have enhanced meat. I can get either enhanced meat from Costco, or meat that is not enhanced. Some areas close to here do not have that option. You just have to be vigilant.

 

[MilitantSquatter]

We'll I made two racks of ribs today too. Mine were from Costco also. Aside from being too tender and falling off the bone (5 hrs) my wife said they lacked flavor and would have given them score of 4 for taste.

Now, I used the exact same rub, sauce, woods (hickory & apple and lump charcoal) as I did with the babybacks a few weeks ago. I cook babybacks more than 90% of the time as opposed to spares. Those baby's were plenty flavorful and enveryone enjoyed them and the flavor. My wife gave those a score of 8 that day for taste.

Now, most say that spares are tastier, but I'm starting to think that the Costco spares you and I got were not so hot. I did not see if these were in a solution.

 

[Sawdustguy]

There are alot of strong opinions on meat sources. I tried Costco once and was not very happy. I use Storks in West Sayville all the time now and have been very happy with his product. I also have no problems getting a Packers Cut when I need it. I like trimming my own brisket. Storks doesn't know it yet but I have given him enough business that I will ask him to sponsor us for next years Grill Kings event. If he supplies the meat, I will display his sign. Why not?

 

[Trout_man22]

Well, there you go I have never seen an enhanced rib. Something new everyday here.

 

[Jeff_in_KC]

As long as they don't taste like chicken... :mrgreen:

 

[thillin]

My last rack of baby backs tasted like fish. I determined they were mis-handled before I got them.

 

[ggeilman]

I had that problem when I smoked with all hickory, everything came out tasting like ham that day. Was strange eating pork with that flavor. Think I got too much smoke.

 

[Jeff_in_KC]

My last rack of baby backs tasted like fish. I determined they were mis-handled before I got them.

Holy crap! That's disgusting! What kinda fish? Tuna?

 

[MilitantSquatter]

My brother in law/teammate is a pharmacist at a Super Stop and Shop supermarket on LI. He's become really friendly with the head butcher in the Meat Dept. who is one of those old school butchers at small shops for 30+ yrs and now works at a large supermarke to just keep himself busy and out of retirement. He's agreed to give us a lesson or two in selecting meats and pointers on how to trim meats quickly and properly for the type of cooking were going to do. He said he'll help us order special cuts when were ready.

Sawdustguy - I never heard of Storks but I only lived in Holbrook for three years and did not venture out too far for a butcher. I agree - post his banner and earn free meat !! It never hurts to ask....

 

[Sawdustguy]

Vinny,

Storks is on Montauk Highway in East Islip just east of Carleton Avenue and on Montauk Highway in West Sayville across from LaSalle Military Academy.

 

[BrooklynQ]

Storks is also a GREAT bakery in Whitestone Queens.

 

[BBQ_MAFIA]

Sounds like you got ahold of some of those 'enhanced' ribs... those that have been pumped with a 'up to xx% of a solution'...

James.

Is there a way to find out if the ribs are enhanced?
Is it noted on the packaging.