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Previously Frozen Spares and Salt??

It doesn't say anything on the package except all natural ingredients. Salt is a natural ingredient as far as I know.
I'm smoking some full spares tomorrow on the Lang using Meathead's Memphis Dry Rub recipe. There is no salt in his rub recipe but he recommends rubbing with 1/4 to 1/2 teaspoon per pound the evening before. He cautions about over-salting meats that have salt added in the cryovac package. I don't want to over salt.
The Smithfield site doesn't mention anything so does anyone here know?

Comments

  • lousubcap
    lousubcap Posts: 32,168
    edited October 2017
    Does the label say anything about "enhanced" or any type of additive to the ribs?  I'm wondering why the comment about "natural ingredients"-sounds like there are more than just the ribs in the package.  No Smithfield ribs on-site here.  I would go light with the salt (dry brine) the night before just in case.  FWIW-
    Edit:  What sized Lang and how long have you had it?  Asking because I have had the runt of the litter (Lang 36) for around a year.  Enjoy burning sticks and always looking to learn more.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • GregW
    GregW Posts: 2,676
    If the ribs are the Smithfield All Natural in the cryovac with light green labeling they don't have any solution added.
    I use the Meathead Memphis Dust recipe, I leave the rosemary out, to me it doesn't belong in the mix.
    He is correct on the salt, I use 1/2 tsp Kosher salt per pound of meat.
    It's important to mention that ribs are not 100% meat, so if you base the salt off the weight of the rib rack, you will over salt. I usually note the rack weight and measure out the salt based on that. I generally just salt the rack evenly without using all the salt I measured out.
    I'm very generous with the Memphis Dust.
  • Photo Egg
    Photo Egg Posts: 12,110
    I always rinse/soak and Pat dry my ribs unless I know for sure.
    Has really helped keep them more consistent
    Thank you,
    Darian

    Galveston Texas
  • GregW
    GregW Posts: 2,676
    Photo Egg said:
    I always rinse/soak and Pat dry my ribs unless I know for sure.
    Has really helped keep them more consistent
    I rinse my ribs also. I don't like the way they look/feel when they come out of the cryovac bag.
  • JohnH12
    JohnH12 Posts: 213
    The nutritional info shows 90mg sodium.
    Is that added or natural in the pig?
  • GregW
    GregW Posts: 2,676
    Looking on the Smithfield site, I see sodium listed on the label for the Prime All Natural ribs.
    Apparently that't the natural amount in the meat.