Smoking enhanced spare ribs

[texasjason]

Hi All,
Well I had spare ribs purchased for me that I am smoking on Sunday, but I just realized looking at the package further that these are enhanced with an 8% solution. Now I'm wondering if there is anything I can do ahead of time to 'unsolution' them so to speak. I'll rinse them before they go on Sunday but is there anything else one can do to get some of that salt solution out? Also, any suggestions on the actual cook? I'm using an Old Country Pecos offset smoker and I have found that keeping a higher temp is no problem, so will probably be cooking at 275 or so unless there are other suggestions. Just don't want these things so overcooked since they are enhanced. I was thinking 2-2 1/2 hours unwrapped, maybe 2 hours wrapped and those things should be done. Thanks for any tips!

 

[motocrash]

I brine most all of my pork and poultry to keep the meat moist and tender when smoking.I don't understand why you'd want to "desalinate" them.If you're afraid they might be too salty for your taste then omit salt in your rub.

 

[Smoke23]

I’d rinse them and in my experience they tend to taste “hammy” if your rub contains salt. Like moto said, omit salt from your rub.

 

[phatbac]

That enhancement is like a brine. it shouldn't hurt anything. I smoke them all the time. you can decrease the salt in your rub as previously said or even soak them but then you will be re salting them so i don't see the point. Just do a oil/mustard binder and some of your fav rub. if cooking at 275 degrees i would 2.5 smoke and maybe 1.5 wrapped 20 minutes sauce (optional). I love using cherry or apple wood on pork and/or pecan wood.

Happy Smoking,
phatbac (Aaron)

 

[texasjason]

I brine most all of my pork and poultry to keep the meat moist and tender when smoking.I don't understand why you'd want to "desalinate" them.If you're afraid they might be too salty for your taste then omit salt in your rub.

OK I'll whip up a new batch of rub and leave out the salt. Thanks!

 

[texasjason]

That enhancement is like a brine. it shouldn't hurt anything. I smoke them all the time. you can decrease the salt in your rub as previously said or even soak them but then you will be re salting them so i don't see the point. Just do a oil/mustard binder and some of your fav rub. if cooking at 275 degrees i would 2.5 smoke and maybe 1.5 wrapped 20 minutes sauce (optional). I love using cherry or apple wood on pork and/or pecan wood.

Happy Smoking,
phatbac (Aaron)

Thanks Aaron. Yeah maybe 2 hours wrapped is too long so will go with 1.5. Appreciate it!

 

[texasjason]

I’d rinse them and in my experience they tend to taste “hammy” if your rub contains salt. Like moto said, omit salt from your rub.

I'll do that. Thank you.

 

[husker3in4]

The more I smoke ribs the more I go with only 1 hour wrapped. Longer than that seems to make them completely fall of the bone and still somehow dry - like they were over steamed. So 1 hour wrapped, tops.

 

[motocrash]

OK I'll whip up a new batch of rub and leave out the salt. Thanks!

If you have more than 1 rack use your existing rub on one and see for yourself.They are not going to be inedible by any means.

 

[texasjason]

If you have more than 1 rack use your existing rub on one and see for yourself.They are not going to be inedible by any means.

Good point. I've got 2 in fact so I'll try that.