"Hammy ribs?"

Discussion in 'Pork' started by mbogo, Oct 27, 2013.

  1. Had an interesting cook the other night-  Went to Rainbow foods cuz they had a big seafood sale going on, and I wanted some Smelt. While there I noticed they had BB ribs on sale for 2.49/lb. Hormel brand, simply labeled pork loin back ribs. At that price, I figured why not?

    Smoked them exactly the same as I always do, with a slightly modified 2-2-1.  They looked a little odd, and took longer than usual.

    Pulled them once tender, and sliced. took a bite, and the flavor was decent, but the texture, or grain was exactly like ham or a smoked (cured) pork chop.

    I thought this was very odd, as I've got these pretty much dialed in & predictable.

    Had to go to my favorite butcher the other day, and (sheepishly ) admitted I'd bought elsewhere, and told him what happened. Without even a moments thought, he says Hormel injects the h... out of their ribs with Nitrates & water/salt god knows what.  So the ribs were basically starting to cure on their own, (Which also extends shelf life). 

    The ribs I get from him are all-natural, with minimal processing.  What a world of difference, you really do get what you pay for!!

    Just wondering if anyone else has ran into this or similiar.

    Got 4 racks on now, hope everyone has a great Sunday!!

    Mbogo
     
  2. I have never ran into that problem. I'd say read the label before you buy..

    Happy smoken.

    David
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    pork loin back ribs and baby back ribs are two different ribs. treat loin back ribs just like spares.
     
  4. scooper

    scooper Smoking Fanatic

    I made some intentionally one time.  I cured them (can't remember whether wet or dry), put a layer of turbinado sugar on, and smoked till tender.  They were like ham lollipops. 
     
  5. venture

    venture Smoking Guru OTBS Member

  6. scooper

    scooper Smoking Fanatic

    Venture, I think your post was what inspired me.
     

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