Hi all - I mentioned in my roll call introduction that I have been having trouble with my ribs coming out. The texture, tenderness, pull off the bone seem good but they always have an odd flavor to them. I think I might have them figured out. The ribs I have been buying have been Hormel from Jewel,,. with 12% salt and other undesirables. After a lot of Googling maybe this is the problem. The meat just seems a little too pinkish all the way through and maybe "hammy". And of course not knowing any better I used salt in my rub so they were probably way too salty.
Here are my latest specs:
Pellet grill using apple wood set at 235
2 hours unwrapped
1 1/2 hours wrapped
20 mins or so unwrapped with sauce
So, bought some ribs at Sam's Club today which I think is not packaged and soaking in any "enhancements".
We will see, a slab in on the smoker now.