Ham Ribs???

Mary

Maybe some of you rib eggsperts can tell what happened. I did up some babybacks with the charcrust SW rub - It was on the ribs only a couple hours before i put them on the egg. This time I kept the egg really low and slow - 200F most of the time and up to just under 250 near the end - indirect with 3 thin firebricks under them - for 6 hours. the ribs were extremely tender and tasty, but they tasted like ham. What did that? I realize ribs are pork and ham is pork, but I've never had fresh pork taste like ham before, no matter what i did to it (never actually tried to make ham). Anybody know why this happened?[p]Mary

Tim M

Mary,[p]I am not sure it could be anything else but the reaction of the rub to the meat. I have never used char-crust on ribs so I can't tell you if that is it for sure but there couldn't be much else. You didn't use mesquite lump did you? That would add yet another taste to the mix. [p]Tim

Cat

Mary,[p]Is this the same brand of baby backs you usually buy? Is it possible they were brined or cured? That would result in a ham flavor. [p]Cathy

Mary

Cat,
No, they Smithfield lean generation - 1st time for me. I'll look again at the label and see if they have salt on it. Thanks.[p]Mary

Tim M

Mary,
I am curious why your asking about salt on the ribs. The Char-Crust has a lot in it. [p]Tim

Mary

Tim M,
Maybe that's why they tasted like ham? Does ham get cured in 7 hours? [p]Mary

Cat

Mary,[p]Smithfield Lean Generation pork cooks faster than meat with a higher fat content. So maybe it absorbs salt faster too?[p]Cathy

JimW

Mary,
Actually I have been trying to get a little 'ham' taste to my ribs. I think that by doing them low and real slow with no brining or marinating, you might have just found the secret. And it sort of adds a good taste to the ribs if they aren't ham all the way through.
JimW