Help please

[OTHF2U]

Hi all..
First time on here.
So Ive been smoking in my electric chip smoker for a few years now. The results on my ribs, butts, turkey breasts and pork loins are awesome.
Always many compliments.
Always a great bark and char.
I just recently purchased a Pit Boss Pellet cabinet smoker.
2 smokes in and my ribs the pellet smoker are very "hammy" and red. I'm using a mix of hickory and pecan on the Boss.
Same brine and same rub, as always.
Smoking at 225 for approx 8 hrs.
cider spray, but no sauce or wrap.
never did andALWAYS cam e out great.
why the red and hammy?
Have not done a butt yet, but reluctant.

 

[pops6927]

ts all related to salt level and how long its left on. also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt rub left on overnight will wreak havoc. A high salt like head country rub will turn them hammy in a 4-5 hours

 

[D.W.]

ts all related to salt level and how long its left on. also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt rub left on overnight will wreak havoc. A high salt like head country rub will turn them hammy in a 4-5 hours

Pardon my ignorance, but what is hammy on ribs? I've never heard the term, but more importantly experienced... If you have time, would love to hear what this is.

 

[chef jimmyj]

Congratulations! Your new Pellet Smoker has given you your first, highly prized, SMOKE RING! The Nitrogen Dioxide in the heavier Wood Smoke is essentially, reacting with the Salt in your Brine and Curing the surface 1/4 -1/2" ,turning the meat pink and giving that Hammy Flavor. This Smoke Ring is a byproduct of burning a greater amount of Wood or Charcoal in Pellet Smokers or Offset Smokers. Electric smokers with Chips do not generate enough Nitrogen Dioxide to give a Smoke Ring, hence, the reason you have not seen this before...JJ

 

[OTHF2U]

ts all related to salt level and how long its left on. also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt rub left on overnight will wreak havoc. A high salt like head country rub will turn them hammy in a 4-5 hours

That makes great sense. I do leave my rub on overnight. I suppose I don't need to now.
just rub n smoke. I also brine for 24 hrs which is also now not necessary?

 

[OTHF2U]

Pardon my ignorance, but what is hammy on ribs? I've never heard the term, but more importantly experienced... If you have time, would love to hear what this is.

Hammy, meaning kinda taste like ham.

 

[OTHF2U]

Congratulations! Your new Pellet Smoker has given you your first, highly prized, SMOKE RING! The Nitrogen Dioxide in the heavier Wood Smoke is essentially, reacting with the Salt in your Brine and Curing the surface 1/4 -1/2" ,turning the meat pink and giving that Hammy Flavor. This Smoke Ring is a byproduct of burning a greater amount of Wood or Charcoal in Pellet Smokers or Offset Smokers. Electric smokers with Chips do not generate enough Nitrogen Dioxide to give a Smoke Ring, hence, the reason you have not seen this before...JJ

Thank you! Next trial- lower salt and less time in brine as well as lower salt in my rub and not the time to let the rub sit.
just rub then smoke?
Also since I've been reading so much on this lately, I see that most rub recipes call for 3-4 hr cook time. I usually need 6-8 at 225 to make them perfect. What's up with that?
Thank you.

 

[flatbroke]

Hammy, meaning kinda taste like ham.

What kind of salt is in your brine

 

[OTHF2U]

What kind of salt is in your brine

Kosher.
1/2c salt to 1c br sugar, to 1 gal water, then the garlic, onion, cider, peppercorns n bay leaves.

 

[D.W.]

Thank you! Next trial- lower salt and less time in brine as well as lower salt in my rub and not the time to let the rub sit.
just rub then smoke?
Also since I've been reading so much on this lately, I see that most rub recipes call for 3-4 hr cook time. I usually need 6-8 at 225 to make them perfect. What's up with that?
Thank you.

Could be the type of ribs (baby backs take less time than spares), do you wrap or run them naked the whole time, but also a lot of people cook ribs around 250 - 275. I typically shoot for right around 255.

 

[OTHF2U]

Could be the type of ribs (baby backs take less time than spares), do you wrap or run them naked the whole time, but also a lot of people cook ribs around 250 - 275. I typically shoot for right around 255.
View attachment 460565

I am usually using St. Louis or baby back's. I have always gone 225 on the chip smoker and again they come out delicious. Maybe at 225 on the pellet smoker, I'm getting too much smoke and I will try them at 250 the next round with the addition of my other adjustments.
I'm used to a nice bark from the chip smoker as well that I need to find on the pellet.

 

[chef jimmyj]

I see that most rub recipes call for 3-4 hr cook time. I usually need 6-8 at 225 to make them perfect. What's up with that?
Thank you.

3 to 4 hours at what temp?
The 321 method of Foiling Ribs cooks in 6 hours at 225. NAKED Ribs take longer, 1 to 2 hours longer, as you have discovered.
I would bet the Temps for 3 to 4 hours are higher or them folks like Chewy Ribs!...JJ