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Meat Church Honey Hog Fail

THEBuckeye
THEBuckeye Posts: 4,232
in EggHead Forum

So after going through various Dizzy and Oak Ridge rubs finally bought a trio Meat Church rubs. I bought a rack of back ribs that were cyro-wrapped at Krogers to rub with Honey Hog. 

Pulled the silver, applied a liberal coat f Honey Hog and cooked turbo style. The ribs were fine, tender, etc. but they were extremely salty to the point the I could not eat any more. I still have a 1/2 rack that I've been avoiding for a leftover meal. 

Is it the cyro-wrap of the honey hog that caused the over salty tastes or both? I would never do ribs like that again. 

On the plus side, I have used the Honey Hog on a couple butts and they were just fine. That's why I was so disappointed with the ribs. 
New Albany, Ohio 

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  • Meeeshigan22
    Meeeshigan22 Posts: 308
    Did a couple slabs last weekend using Honey Hog, not salty at all and received many compliments. My ribs were fresh, no cryo.
    Highland, MI

    L BGE, Primo, and a KJ Jr
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  • GrillSgt
    GrillSgt Posts: 2,507
    If it's Krogers it's "enhanced". 
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    edited June 2017
    Must be the brine that Kroger uses. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    I'm going to side with the Kroger Cryo as the salt monster. I normally avoid them but when I do use them I rinse in cold water and pat dry before I add the rub. This really helps. Also do this with their racks of pork in cry.
    On a side note. I have really liked the Kroger pre seasoned chipotle ribs. I normally don't like to buy the pre seasoned stuff but I have been catching these St. Louis cut ribs on sale and going raised direct and loving them.
    Thank you,
    Darian

    Galveston Texas
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Big_Green_Craig said:
    Must be the brine that Kroger uses. 
    Moved back to Columbus after 32 years in the ATL. I miss Wilkes in Cumming and Patton's already. Need to find a good source and not pay Whole Food prices for butts and ribs. The nearby Whole Foods nearby is fantastic. Better than Pleasant Hill and on par if not better than Avalon. Lot's of local beef but all the chicken is pre-packaged. 
    New Albany, Ohio 

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  • DoubleEgger
    DoubleEgger Posts: 19,175
    Everything is better than Pleasant Hill
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    THEBuckeye said:
    Big_Green_Craig said:
    Must be the brine that Kroger uses. 
    Moved back to Columbus after 32 years in the ATL. I miss Wilkes in Cumming and Patton's already. Need to find a good source and not pay Whole Food prices for butts and ribs. The nearby Whole Foods nearby is fantastic. Better than Pleasant Hill and on par if not better than Avalon. Lot's of local beef but all the chicken is pre-packaged. 
    This place is pretty cool in Columbus.  Their sauce is pretty good.  

    Don't think they have the best beef, etc, but their sausages are really good.  

    http://www.carfagnasmarket.com/


    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Conway_Twitty
    Conway_Twitty Posts: 129
    Maybe put less rub on them next time, if they were too salty this time. 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Every time I get those Kroger cryo packed anythings I rinse it off well.

    Having said that, the rub has got some salt to it. My peoples like the mix of Honey Hog and Hot on butts. Other than that I typically go basic or Dizzy depending on the meal and meat.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • MeatChurch
    MeatChurch Posts: 202
    I actually teach that you can NOT put too much Honey Hog on pork. You can cover the meat entirely, very heavily, and not taste too much salt. I've actually never heard a salt complaint on this rub. 

    Happy to send you another bottle to try. Shoot me an email - matt@meatchurch.com - I'll mail you another. 

    Matt


    THEBuckeye said:

    So after going through various Dizzy and Oak Ridge rubs finally bought a trio Meat Church rubs. I bought a rack of back ribs that were cyro-wrapped at Krogers to rub with Honey Hog. 

    Pulled the silver, applied a liberal coat f Honey Hog and cooked turbo style. The ribs were fine, tender, etc. but they were extremely salty to the point the I could not eat any more. I still have a 1/2 rack that I've been avoiding for a leftover meal. 

    Is it the cyro-wrap of the honey hog that caused the over salty tastes or both? I would never do ribs like that again. 

    On the plus side, I have used the Honey Hog on a couple butts and they were just fine. That's why I was so disappointed with the ribs. 

    XL, Large, Mini-Max in Texas - Big Green Egg Competition Team 


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  • Grillin_beers
    Grillin_beers Posts: 1,345
    @THEBuckeye I had the exact same thing happen to me with some Kroger ribs, except I was using honey hog hot.  I've never had any problems with @MeatChurch rubs before that(well except that we go through them so fast I'm always running out to buy more) so I had to conclude that it was the Cryo Ribs fault.  I just buy my ribs from a different store now. 


    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    MeatChurch said:
    I actually teach that you can NOT put too much Honey Hog on pork. You can cover the meat entirely, very heavily, and not taste too much salt. I've actually never heard a salt complaint on this rub. 

    Happy to send you another bottle to try. Shoot me an email - matt@meatchurch.com - I'll mail you another. 

    Matt


    THEBuckeye said:

    So after going through various Dizzy and Oak Ridge rubs finally bought a trio Meat Church rubs. I bought a rack of back ribs that were cyro-wrapped at Krogers to rub with Honey Hog. 

    Pulled the silver, applied a liberal coat f Honey Hog and cooked turbo style. The ribs were fine, tender, etc. but they were extremely salty to the point the I could not eat any more. I still have a 1/2 rack that I've been avoiding for a leftover meal. 

    Is it the cyro-wrap of the honey hog that caused the over salty tastes or both? I would never do ribs like that again. 

    On the plus side, I have used the Honey Hog on a couple butts and they were just fine. That's why I was so disappointed with the ribs. 

    That's service right there. 

    Never had an issue with the MC stuff I have had. Reminds me, I need to order some more. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Prowe
    Prowe Posts: 26
    Yesterday I did cryo. Ribs from wegmans that I cooked low n slow with honey hog. First time I have used that rub. I thought they were delish.
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  • pab
    pab Posts: 273
    All the Krogers pork ribs and butts are pre-brined with a 15% solution. Bought one of their whole chickens (think it is called Healthy Choice) got it home and it was pre-brined as well. I don't buy either of those items there any more even though I do the bulk of my shopping at Kroger.
    Nerk Ahia LBGE
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Canugghead said:
    Any chance the Buffalo can change the thread title to 'Krogers back ribs fail'? 
    Agree! 

    Hello, Buffalo? 
    New Albany, Ohio 

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  • dstearn
    dstearn Posts: 1,705
    I cooked the best batch of spare ribs ever using MC Honey Hog. I am very careful not to buy pre-brined meat. 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Had to be the ribs. Honey hog is NOT salty. I have had issues (though) trying to turbo cook with honey hog. Bark gets a little darker and bitter in my experience. I love it but stick with 300 degrees and lower when I use it. 

    Little Rock, AR

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  • DieselkW
    DieselkW Posts: 915
    If anything, the Meat Church that I have is sweet, not salty. First ingredient is sugar, and the third or fourth is dextrose. I'm not saying it tastes too sweet, but when sugar is the first ingredient....

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • THEBuckeye
    THEBuckeye Posts: 4,232
    @MeatChurch
     
    Thanks for the package of Honey Hog and All Purpose Rub! We are in temp housing for a bit and the package got misplaced in a mail kiosk package slot but I eventually got it. 

    I cooked two butts over the weekend - one with each! Thank you again! 
    New Albany, Ohio 

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