Refresher question pork ribs.. spare

[downhomecajun]

hey everyone, been out for a good while, family illnesses. Had time to cook out on my gator today and was a bit disappointed in myself. Although I haven't had time to cook myself, i have been enjoying BBQ at the local smokehouses, especially the ribs. They've had a nice dark crust on the outside, small red smoke ring and a pretty brown interior, Nice and juicy with the sauce.

Mine ribs have not come out like this at all. I did have a nice crust, but it looks like the smoke ring was throughout the meat to the bone. PINK. and salty to say the least. all i cooked was 1 rack. I was using red oak, but have used mesquite, hickory, pecan and it all comes out this way.
Now, you guys use wood throughout the whole cook (for heat and smoke)? Am I using to much? I am trying to keep temp at 225- 250. meat was tender though.

[Grumpy Gator]

hey everyone, been out for a good while, family illnesses. Had time to cook out on my gator today and was a bit disappointed in myself. Although I haven't had time to cook myself, i have been enjoying BBQ at the local smokehouses, especially the ribs. They've had a nice dark crust on the outside, small red smoke ring and a pretty brown interior, Nice and juicy with the sauce.

Mine ribs have not come out like this at all. I did have a nice crust, but it looks like the smoke ring was throughout the meat to the bone. PINK. and salty to say the least. all i cooked was 1 rack. I was using red oak, but have used mesquite, hickory, pecan and it all comes out this way.
Now, you guys use wood throughout the whole cook (for heat and smoke)? Am I using to much? I am trying to keep temp at 225- 250. meat was tender though.

Sounds like you might be getting ribs that have been "enhanced", DHC... That would account for the salty flavor. Did the label have anything about being "injected with x% solution to enhance flavor and tenderness"??

[downhomecajun]

Usually I would buy packaged ribs (babyback or spare) from Walmart , Hormel brand or Tyson. But this time I stopped at the local market Poches and picked out a rack from the glass case. They butcher their own hogs, I think. What should I be looking for?

[Grumpy Gator]

Well... if they weren't enhanced ribs... did you have a lot of salt in your rub? The salty/hammy taste usually results from more salt than normal...

sometimes it's better to make your rubs with NO salt. Salt your food beforehand with the amount you think is appropriate, then add your rub.

[downhomecajun]

very little salt and used our rub.. how bout the wood or the overall pink color?

[Grumpy Gator]

very little salt and used our rub.. how bout the wood or the overall pink color?

You've about exhausted my tiny set of knowledge. If you're getting hammy taste, it's usually an enhanced meat, or too much salt. Wood wouldn't contribute to a salty taste.

Pink color... could be underdone... maybe someone else can chime in... Color can result from undercooking or even the type of wood used in the cooking process. Cherry Wood will result in a more red product.

Maybe you just need to cook it longer... get a thermopen to check temps.

Sorry I couldn't be more help. Maybe someone else will chime in...

[SoEzzy]

Did you rub them down and refrigerate overnight?

Or rub them and put them straight on the pit?

If you answer yes to the first question, then your rub has more salt in it than you remember, and the salt with the long rub time is the culprit.

If you answer yes to the second question, then it is not likely to be your rub, and it is much more likely that the ribs are enhanced, some places do them with 12 to 18 % by weight of salt solution.

What sort of time did you cook them for? It sounds like they were tender and so cooked.

Re-reading your original post, is it that your ribs get a better smoke ring than the commercially cooked ones, that you don't like or you do like?

And the saltiness is something I wouldn't want to have too much of.

If you want to have ribs exactly like the commercial ones, use charcoal for your heat, and wood only for the smoke for the first 2.5 - 3 hours or so, then wrap the ribs in foil for the next 2 hours, when you bring them back out of the foil, use a baste or mop sauce with a high sugar content and repeatedly mop or baste the ribs as they firm up, every 15 - 20 minutes for the last hour.

This will give you a burnished brown outside with a much smaller smoke ring as the ribs won't have been exposed to the smoke all the way through the cook.

Personally with the exception of the saltiness, I'd say how you cooked your ribs, is how I like to cook mine!

You might check with the butcher to see if they do or do not enhance their ribs, and cut back the time the rub is left on before you put them on the pit.

With the other suggestions above, you should, (I hope), end up with the ribs the way you want them.

[downhomecajun]

well, this time I used the rub right before cooking, usually I let it marinate (and of course that is using the enhanced ribs). It cooked for about 4 hours. The rack was small. Most of the bones were really flat. Yes it does seem like I have more of a smoke ring than the commercial ribs. I really don't like TOO much smoke or PINK. Even when I have used nothing but charcoal, the meat looks like it has a smoke ring throughout to the bone. So it has to be the meat! are all ribs enhanced these days? I sure would like to see some pics of others ribs.

[bearbonez]

Farmer johns are not enhanced. Farmland which is what I find at wally world are...in fact all their pork is enhanced, and no matter what cut, when smoked will taste like ham.
The only solution I can think of that might possibly work on toning down the smoke ring is to treat them like a steak and let them come up to room temp. before throwing them on. The chemical reaction that makes the smokering stops at...ahh hell I forget now...Is it 140 or 160 fellas???. Anyway, I like a fat smoke ring when showing off my Q to friends and such, so When the pit is ready, I yank the meat out of the fridge or ice chest, already trimmed and skinned, slap that rub on and get em in fast.

[downhomecajun]

Yeah I don't like that hammy texture or taste on ribs. However I do like the fat smoke ring on brisket, not my my ribs. I can try to find a nonenhaced rack, let it come to room temp and throw it on.

[SoEzzy]

The chemical reaction that makes the smokering stops at...ahh hell I forget now...Is it 140 or 160 fellas?

140 F internal, they still get more smokey taste above that, but no deeper ring.