"Hammy ribs?"

[mbogo]

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

 

[themule69]

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

Happy smoken.

David

 

[eman]

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

 

[scooper]

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. 

 

[venture]

We occasionally make Pops Bacon on a Stick:

http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method

They are good, not that I would do them that way every time.

Good luck and good smoking.

 

[scooper]

Venture, I think your post was what inspired me.