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hammy ribs

GaDawgGaDawg Posts: 178
edited 3:28AM in EggHead Forum
I usually do my baby backs for 3.5 - 4 hours direct at
250 using nothing but JJ's rub. For my last batch, our
supper got delayed for about an hour, so I wrapped them
in foil, which I have never done before. They were more
"fall off the bone" than I prefer, but the biggest difference
we noticed was a distinct "ham" flavor. Does anyone have
a clue where the ham flavor came from?[p]Thanks,
Chuck

Comments

  • djm5x9djm5x9 Posts: 1,342
    GaDawg:[p]You must have gotten yourself some of those hind-quarter ribs . . .

  • Tim MTim M Posts: 2,410
    GaDawg,[p]I did ribs like that once. A guy here on the forum pushed the "direct then foil wrap then eat" method. I hated it, it made the ribs way to steamed and soggy. The key to foil use is going direct at the end of the cook to dry them back out a little and firm up the meat. If you didn't cook them more after the foil wrap, that may have caused your problem. Better luck on the next ones.[p][p]Tim
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