bbqwilly
Babbling Farker
- Joined
- Feb 3, 2012
- Location
- Chickamauga, Ga
I bought 3 racks of ribs to take to a party this weekend. I smoked 4 butts, 3 ribs and 1 pork loin. The ribs had a strong ham taste to them. What causes this?
Were they injected hormel ribs?
Did you rub them the night before? Ribs can get hammy if rubbed too far in advance.
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also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt run left on overnight will wreck havoc. A high salt like head country rub will turn them hammy in a 4-5 hours.
its all related to salt level and how long its left on.
This also can be a result of the smoking process. I can take two identical racks of ribs. The one I cook on my offset will produce a hammy flavor and the one I cook in my Oval will not. The offset has a lot more smoke than the Oval. It is like curing in place. I've tried and can't seem to get this result with the Oval.