I found it interesting a while back that several members of this forum explained that the chain restaurants like Applebees, Damon's, etc., usually steam their ribs in a rotisserie oven, rather than smoke them. That would explain why they don't have a real smoked taste, and why they are usually so moist.
The other day I saw Hormel injected ribs for sale at the local SuperTarget, and that got me wondering if most of these chain restaurants' ribs are injected, as well.
If that's true, that would also explain why they are usually much moister than truly smoked ribs at a real BBQ restaurant. And that would explain why the ribs are usually less expensive at these chains than at a real BBQ restaurant, which I'm guessing would never use injected ribs.
One place I know of in the Twin Cities that makes precooked loin back ribs for restaurants to heat and serve, sells these precooked "steamed" ribs on a takeout basis for about the same price per pound as I can buy raw, uncooked ribs at Sam's Club. I couldn't believe that ... but I guess if they use cheaper injected ribs, that would be possible.
Anyway, anyone know if most chain restaurants use these injected ribs?
Anyone had success at smoking Hormel or other injected ribs in their smoker, or do they taste too salty like most other injected meats?
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