Fec100 - Ribs and pork very saly... Any help?

A few questions
what ribs are you starting with? If the label says moist and tender or self basting, they are already injected with sal water
When are you applying your rub.

I've used Costco, SAMs, and seaboard brands, but I can't remember if I saw anything about them being moist and tender or anything like that.
But I usually apply the rub about 10-15 minutes before they go into the cooker.

I've never come across Seaboard Prarie Fresh ribs that were enhanced. Don't believe Costco ribs are...can't vouch for Sam's Club. Look closely at the label for "water added". That's a sure fire clue that they've been enhanced with a saline solution.

One suggestion would be to make your own rub, leaving out the salt. This leaves you the option of adding a light sprinkle of salt just before your rub. Google "no salt bbq rubs" and you'll find several options.

I don't know what part of the country you live in, but here in the KC area, Sam's carries IBP ribs and they are fresh.

Adding some sugar to the rub may soften the salt taste.

Sounds like your family is real sensitive to salt?

I think I am going to have to make my own rub, I was trying to avoid that just for the convenience factor.

I live just west of St. Louis, MO. Yesterday we tried a light coat of head country and sticky pig rubs and then applied a medium coat of brown sugar over the rubs.

Ive had this problem ever since I switched to the fec100, at least with pork products, and have tried tons of other rubs. I tend to not wrap my ribs when using the fec, and I will sauce them with about 20-30 minutes left.

I can't think of anything that would cause an FEC100 to impart saltiness.

quote:

Originally posted by Bandit1127:
I think I am going to have to make my own rub, I was trying to avoid that just for the convenience factor.

Try Big Ron's Rubs. They are all low in sodium. The Hint of Houston is not too spicy but if you don't want any heat go with the original. You can always add salt or pepper to modify.
Joe M

quote:

Originally posted by Bandit:
I live just west of St. Louis, MO. Yesterday we tried a light coat of head country and sticky pig rubs and then applied a medium coat of brown sugar over the rubs.

It would be hard to find a rub with much more salt content then Head Country?

Well I've got another slab on today, salt free recipe. I'll see how it goes and report back.
Thanks for the feedback and help

Bandit - Try "Dizzy Dust" rub from Dizzy Pig BBQ. It's salt free and pretty tasty. It's a little mild for my taste so I notched it up a bit with some chile powder. Obviously, it's available online but they also sell at a number of retail stores around the country. Check their dealer locator to see if it's available near you.

Otherwise, make your own rub. There's dozens of salt free recipes out there. Just find one with a blend that appeals to you and try it out.

And, never ever buy "enhanced" ribs.

They turned out pretty good.
Here's the rub I ended up using
2 parts brown sugar
3 parts paprika
1 part dried parsley
1 part onion powder
1 part garlic powder
1 part cumin
1/2 part cracked black pepper
1 part chipotle powder

It had pretty good heat, could be pulled back a hair.

The majority of commercial rubs are high in salt. Check the labels. If salt is the first ingredient, don't use it.

Many commercial products are loaded with salt. Homemade recipes without salt is the best way to go. Or leave out all or most of the salt in those that call for it.

What was your smoker before the FEC 100? The FEC has a lighter smoke flavor, and you just may be picking up the salt flavor, which may have been overpowered by smoke from your previous smoker.

Like the experienced cooks above,first thought is injected pork products.

One of the top teams for many years ,classes,caters,etc. is Music City Pigpals.

Lee and Bobbie made saltfree rubs when we cooked with them,then you add salt to finish off before it goes to turnin.

Music City Pigpals

If you wish call them and say Barbara and Tom from FL suggested you call.

Before you buy a rub, look at the label. If you are worried about salt, just make sure it's not one of the top ingredients. Look at the ones you purchased.

Keep in mind a LOT of rub, don't care what ingredients that have but all flavors will cook out given enough time. Most herbs just don't stand up well to heat.

Salt/Sugar will linger longer, that's why it tastes salty.

You said salty. If you said hammy I'd say it was the ribs.

Sounds like your rubs. It's not the smoker.