quote:Originally posted by Jay1924:
I have used both Kroger (12%) and Smithfield (8%) enhanced ribs. While I agree they turn out moist, I have found the flavor to be lacking compared to non-enhanced pork, and I really object to paying meat prices for salt water. Just my opinion.
Still, Cal parlayed them into a win! Great technique and a great-looking product!
They have up to 2% phosphates injected in them. I think we all can agree that it's not uncommon for brisket/pork cooks to use a commercial injection on those meats. It's even becoming more common to see comp cooks inject ribs with those injections. This just seems a little easier.
1st, 2nd, 5th, 10th place calls in 4 comps with these ribs. the nice thing is they are easily available at WalMart.