EPIC fail

[DeepSouthBBQ]

So last weekend I smoked a single spare rib rack and it didn't turn out very good at all. It smelled really good, cut nice, looked fantastic, but basically had no taste. Almost none...

Here is the details
1. Medium rack with decent marbling.
2. Used same rub (mine) .. typical pap/brown sugar mix
3. 3 hours at 225 plus or minus 5
4. Fuel charcoal with one lump of pecan at any time
5. Good smoke with fast movement ... smelled really nice
6. Wrap 2 hours with brown sugar, butter, tad of dry rub, tiger sauce, apple juice)
7. 1 hour back on smoker .. cut in half during last hour.. half used Sugar Ray original and 2nd side used Trigg like mix of corn syrup, molasses, and tomoto sauce


There was no sweetness, no heat, no flavor except for a very tad hint of the pork flavor. Again, smoke ring was 9.5 out of 10 and the glaze looked amazing.

WHAT WENT WRONG???? I just don't understand ... anyone have this happen?

[Fishawn]

Was it a fresh rack?, frozen? Or cryovaced (IBP or other?).... I've had some turn out kinda bland, butt not tasting like "nothing"

Fresh spices in your rub? Happy with your rub flavor in the past on spares?

Good luck , be curious to see what some others have to say

[Mark R]

Enhanced ribs?

[gmotoman]

Could be any number of reasons already stated, but if they were frozen ribs that would be the culprit IMHO. Other than that???? Do you have a head cold? I can't taste squat when I have a cold.

[PreacherRodgers]

^^^What they said.^^^ Some times it is just the meat. Maybe it needed to be boiled and smothered in sauce.

[Ryan]

Could be to much liquid in the foiling process. Might be taking the rub off. That's what I'm thinking. How much butter, tiger sauce, and apple juice are you using?

[BIGGLOPEZ]

I had some that were nasty about a month ago, took the ones I had not used back. They were enhanced.

[Fishawn]

Could be to much liquid in the foiling process. Might be taking the rub off. That's what I'm thinking. How much butter, tiger sauce, and apple juice are you using?

Good point Ryan

Especially if you foil meat side down.......

Another thought, did you apply mustard and then your rub? That might help it adhere?..... Just my thoughts on temps.... I try to cook ribs at 245-265 and they seem to set the rub/bark better than lower temps on the initial time on the pit.... Just some thoughts...

[DeepSouthBBQ]

Thanks for the replies. It is very appreciated.

The ribs were cryopacked. I did not check to see if it was enhanced .. in fact I didn't know there was such a thing. What exactly does that mean?

The rub is the same batch as used last weekend and was good. No mustard and wrapped meat side up. I put in a good spash of apple juice, maybe 1/4 to 1/2 cup and a couple tablespoons of butter. Basically the same as used the weekend before except for the wood. Used Hickory time before and thought it was too strong. Had a cut of pecan drying for about a month so cut it up. Soooo the only real difference was the wood. It really smelled nice while cooking but no smoke flavor at all in the meat. Could the wood cause other things like the rub turn out bland? I'm at a loss why at least there wasn't at least a tab bit of heat.

By the way, my daughter thought the same as me with respect to flavor. As said, it looked fantastic and the rub made a nice bark. The sad thing it was easily my best looking ribs ever.

[gmotoman]

I think maybe ya just got some really poor quality pork. Hope y'all didn't get ill. Maybe switch to a different brand, or shop. Because to me it sounds like you did everything correct.

I did not check to see if it was enhanced .. in fact I didn't know there was such a thing. What exactly does that mean?

The meat has been injected with salt water. The term "ENHANCED" is used because the label will say this meat has been enhanced with a 10-12& solution of salt and sodium phosphate.

[Richtee]

The meat has been injected with salt water. The term "ENHANCED" is used because the label will say this meat has been enhanced with a 10-12& solution of salt and sodium phosphate.

yep. And I HATE it when someone presumes to brine/inject my meat for me.

Also...if you spent the day in the smoke, seasoning...tasting.. you might want to ask for another opinion.

[IrishChef]

Enhanced ribs?

I think maybe ya just got some really poor quality pork. Hope y'all didn't get ill. Maybe switch to a different brand, or shop. Because to me it sounds like you did everything correct.



The meat has been injected with salt water. The term "ENHANCED" is used because the label will say this meat has been enhanced with a 10-12& solution of salt and sodium phosphate.

Enhanced ribs will be labeled with something to the regards of "Enhanced with a xx% solution for flavor and tenderness". It causes the meat to retain moisture and not dry out. More often than not, it results in a really moist rib, with not a bit of flavor outside of the seasoning on the bark....

[gmotoman]

Enhanced ribs will be labeled with something to the regards of "Enhanced with a xx% solution for flavor and tenderness". It causes the meat to retain moisture and not dry out. More often than not, it results in a really moist rib, with not a bit of flavor outside of the seasoning on the bark....

I don't think I've ever come across Cryopacked ribs that were enhanced though. I get the ones at cash & carry they're not enhanced.

[IrishChef]

I don't think I've ever come across Cryopacked ribs that were enhanced though. I get the ones at cash & carry they're not enhanced.

It will usually say on the label. By law if they have been adulterated/enhanced, it has to.

[crusty ol salt]

I don't think I've ever come across Cryopacked ribs that were enhanced though. I get the ones at cash & carry they're not enhanced.

Food Lion and Krogers both have carried "enhanced" ribs...

Adds 12% weight to each package too and you are paying $4.00/pound for salt water