Having tried ribs again on my offset smoker, I come to the fine folks of
AFB.. I tried smoking a rack of spareribs the other day, and I ended up
with a very tender yet very very greasy ham-like taste and texture of
the meat. What happened?

On 1-May-2005, DjE <"diskman_1 atyahoodotc om"> wrote:

> Having tried ribs again on my offset smoker, I come to the fine folks of
> AFB.. I tried smoking a rack of spareribs the other day, and I ended up
> with a very tender yet very very greasy ham-like taste and texture of
> the meat. What happened?

< major snippage>

I can't imagine how you managed that texture with spareribs. Beef ribs
are likely to be greasy, but spares? I've never had a rack of spares with
enough fat content to make much grease. My best guess is that you
didn't have enough heat. Even that is pretty far out considering that
you're using an offset. My offset likes to run hotter rather then colder.
Maybe someone else with an offset can shed some light on your plight.

Brick (Keep the shiny side up)

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Brick wrote:
> On 1-May-2005, DjE <"diskman_1 atyahoodotc om"> wrote:
>
>> Having tried ribs again on my offset smoker, I come to the fine
>> folks of
>> AFB.. I tried smoking a rack of spareribs the other day, and I
>> ended up
>> with a very tender yet very very greasy ham-like taste and texture
>> of
>> the meat. What happened?
>
> < major snippage>
>
> I can't imagine how you managed that texture with spareribs. Beef
> ribs
> are likely to be greasy, but spares? I've never had a rack of spares
> with
> enough fat content to make much grease. My best guess is that you
> didn't have enough heat. Even that is pretty far out considering
> that
> you're using an offset. My offset likes to run hotter rather then
> colder.
> Maybe someone else with an offset can shed some light on your
> plight.
>
> Brick (Keep the shiny side up)
>

Or, on the other hand, maybe too much heat and the fats didn't have
enough time to render out?
I've had "greasy" ribs when I became too impatient and tried to get
them to cook faster.

DjE needs to give us a little more information before we can come up
with the proper diagnosis.

BOB
with 6 racks of spares waiting for the fire to stabilize @ about 275°
and I'll be sampling around 1, and eating around 2ish

Brick wrote:
> On 1-May-2005, DjE <"diskman_1 atyahoodotc om"> wrote:
>
>> Having tried ribs again on my offset smoker, I come to the fine
>> folks of
>> AFB.. I tried smoking a rack of spareribs the other day, and I
>> ended up
>> with a very tender yet very very greasy ham-like taste and texture
>> of
>> the meat. What happened?
>
> < major snippage>
>
> I can't imagine how you managed that texture with spareribs. Beef
> ribs
> are likely to be greasy, but spares? I've never had a rack of spares
> with
> enough fat content to make much grease. My best guess is that you
> didn't have enough heat. Even that is pretty far out considering
> that
> you're using an offset. My offset likes to run hotter rather then
> colder.
> Maybe someone else with an offset can shed some light on your
> plight.
>
> Brick (Keep the shiny side up)
>

Or, on the other hand, maybe too much heat and the fats didn't have
enough time to render out?
I've had "greasy" ribs when I became too impatient and tried to get
them to cook faster.

DjE needs to give us a little more information before we can come up
with the proper diagnosis.

BOB
with 6 racks of spares waiting for the fire to stabilize @ about 275°
and I'll be sampling around 1, and eating around 2ish

DjE wrote:

> ham-like taste and texture of
> the meat. What happened?

Cryopac-ed ribs with '...up to 12% "solution" (brine + unknown
chemicals) added'?

DjE wrote:
> Having tried ribs again on my offset smoker, I come to the fine folks of
> AFB.. I tried smoking a rack of spareribs the other day, and I ended up
> with a very tender yet very very greasy ham-like taste and texture of
> the meat. What happened?

Hi DjE,

This has come up before. The below link should help. (In case i didn't
create the tinyurl correctly it should be for a Google Groups search
of this newsgroup/Ribs/Ham/Taste.)

http://tinyurl.com/bvfh6


Hope This Helps,

Tom

DjE wrote:
> Having tried ribs again on my offset smoker, I come to the fine folks of
> AFB.. I tried smoking a rack of spareribs the other day, and I ended up
> with a very tender yet very very greasy ham-like taste and texture of
> the meat. What happened?

Hi DjE,

This has come up before. The below link should help. (In case i didn't
create the tinyurl correctly it should be for a Google Groups search
of this newsgroup/Ribs/Ham/Taste.)

http://tinyurl.com/bvfh6


Hope This Helps,

Tom

On 1-May-2005, " BOB" > wrote:

> Brick wrote:
> > On 1-May-2005, DjE <"diskman_1 atyahoodotc om"> wrote:
> >
> >> Having tried ribs again on my offset smoker, I come to the fine
> >> folks of AFB.. I tried smoking a rack of spareribs the other day, and
> >> I
> >> ended up with a very tender yet very very greasy ham-like taste and
> >> texture
> >> of the meat. What happened?
> >
> > < major snippage>
> >
> > I can't imagine how you managed that texture with spareribs. Beef
> > ribs are likely to be greasy, but spares? I've never had a rack of
> > spares
> > with enough fat content to make much grease. My best guess is that you
> > didn't have enough heat. Even that is pretty far out considering
> > that you're using an offset. My offset likes to run hotter rather then
> > colder.
> > Maybe someone else with an offset can shed some light on your
> > plight.
> >
> > Brick (Keep the shiny side up)
> >
>
> Or, on the other hand, maybe too much heat and the fats didn't have
> enough time to render out?
> I've had "greasy" ribs when I became too impatient and tried to get
> them to cook faster.
>
> DjE needs to give us a little more information before we can come up
> with the proper diagnosis.
>
> BOB
> with 6 racks of spares waiting for the fire to stabilize @ about 275°
> and I'll be sampling around 1, and eating around 2ish

BOB, your sig triggered my urge to build a fire and cook something,
but I have so much meat in the freezer already cooked, I may not
get to cook again for a couple more months. I have a good sized
butt and two racks of spares crying to be cooked. Fortunately
they're all cryovac'd so I don't have to hurry.

Brick (Keep the shiny side up)

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> wrote in message
...
> DjE wrote:
>
> > ham-like taste and texture of
> > the meat. What happened?
>
> Cryopac-ed ribs with '...up to 12% "solution" (brine + unknown
> chemicals) added'?

That was my first thought too. Tom's link refenced nitrates a lot and not to
use TenderQuick.

It sure is nice when someone asking a question provides a little more
information though.
"Hey, I got a leak, can someone suggest a fix?" (see a urologist would be my
reply to that)


--



--

> wrote in message
...
> DjE wrote:
>
> > ham-like taste and texture of
> > the meat. What happened?
>
> Cryopac-ed ribs with '...up to 12% "solution" (brine + unknown
> chemicals) added'?

That was my first thought too. Tom's link refenced nitrates a lot and not to
use TenderQuick.

It sure is nice when someone asking a question provides a little more
information though.
"Hey, I got a leak, can someone suggest a fix?" (see a urologist would be my
reply to that)


--



--

"Duwop" > wrote in message
> "Hey, I got a leak, can someone suggest a fix?" (see a urologist would be
> my
> reply to that)
>
>

If ya gotta leak, go 'round the back of the shed.

"Duwop" > wrote in message
> "Hey, I got a leak, can someone suggest a fix?" (see a urologist would be
> my
> reply to that)
>
>

If ya gotta leak, go 'round the back of the shed.

DjE" <"diskman_1 atyahoodotc om wrote:
> Having tried ribs again on my offset smoker, I come to the fine folks
> of AFB.. I tried smoking a rack of spareribs the other day, and I
> ended up with a very tender yet very very greasy ham-like taste and
> texture of the meat. What happened?

Prolly the same thing that happened to me (which I still am unsure of).
My wife was starting to call my "ribs" ham-on-a-stick, but either I'm
getting better at them, or I'm learning to like that flavor.

That said, I did start cooking at higher temps than my first attempts. I
have a Traeger pellet grill, and cook the ribs on "Medium" (which is
around 300-350 degrees); and alternate to the "Smoke" setting (around
220 degrees).

I read that thread from 2000 where someone said ribs should taste like
bacon-on-a-stick. That was almost how my first (babybacks) turned out.
While I did (eventually) enjoy them, I wasn't intending to make bacon.
My last batch was actually pretty good: smoky, but not like eating
smoked ham or bacon. There was pink from the smoke, but not 100%. I'd
say they tasted halfway between "chain restaurant" ribs, and
bacon-on-a-stick. My wife liked that batch, so I guess I'm getting
better. YMMV.


--
Mike | An old man's car phone rang, and he heard his wife
'04 | say, "Herman, I just heard on the news a car is going
| the wrong way on Interstate 77!" "Heck, said Herman
| "It's not just one car, it's hundreds of them!"

wrote:
> DjE wrote:
>
>> ham-like taste and texture of
>> the meat. What happened?
>
> Cryopac-ed ribs with '...up to 12% "solution" (brine + unknown
> chemicals) added'?

After thinking more and reading all the other posts...I think you've
got it!

Wally World has a ® for the name of their solution, they're so proud
of it.

BOB
Raw Meat Shouldn't Have An Ingredients List

BOB wrote:
> Wally World has a ® for the name of their solution, they're so proud
> of it.
>
> BOB
> Raw Meat Shouldn't Have An Ingredients List

I bought a pork tenderloin roast on Saturday from our local installation
of that establishment. I actually got a lot of the solution out of it
(was listed as having up to a 7% solution) by dropping it into a bag and
using our vacuum sealer on it, then clipping one corner off and pouring
the liquid off. Then I injected it with a mixture of butter, Tabasco,
onion, garlic & kosher salt.

(The plan had been to smoke it, but the wind was such I couldn't keep a
fire lit, so I roasted it in the oven instead. Definitely not as good.)

Beth

--
Don't go around saying the world owes you a living. The world owes you
nothing. It was here first. ~Mark Twain

Brick wrote:
> On 1-May-2005, " BOB" wrote:

>> with 6 racks of spares waiting for the fire to stabilize @ about
>> 275°
>> and I'll be sampling around 1, and eating around 2ish
>
> BOB, your sig triggered my urge to build a fire and cook something,
> but I have so much meat in the freezer already cooked, I may not
> get to cook again for a couple more months. I have a good sized
> butt and two racks of spares crying to be cooked. Fortunately
> they're all cryovac'd so I don't have to hurry.
>
> Brick (Keep the shiny side up)

Well? Did you build the fire and cook more, build the fire (just for
the fun of it) and re-heat something that was frozen, just re-heat
(without building the fire), or call for take out?
;-)

BOB

On 4-May-2005, " BOB" > wrote:

> Brick wrote:
> > On 1-May-2005, " BOB" wrote:
>
> >> with 6 racks of spares waiting for the fire to stabilize @ about
> >> 275°
> >> and I'll be sampling around 1, and eating around 2ish
> >
> > BOB, your sig triggered my urge to build a fire and cook something,
> > but I have so much meat in the freezer already cooked, I may not
> > get to cook again for a couple more months. I have a good sized
> > butt and two racks of spares crying to be cooked. Fortunately
> > they're all cryovac'd so I don't have to hurry.
> >
> > Brick (Keep the shiny side up)
>
> Well? Did you build the fire and cook more, build the fire (just for
> the fun of it) and re-heat something that was frozen, just re-heat
> (without building the fire), or call for take out?
> ;-)
>
> BOB

Unhappily, we're still reheating stuff that was frozen. Well
maybe not so unhappily, 'cause it's good stuff.

--
The Brick® said that ( Keep the shiny side up )

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