Need help with ribs that are to hammy tasting

Former Member

It has been a while since I made Loin Backs, so I am not sure went wrong. I rubbed 9 racks, put in refrig overnite, smoked at around 250ish for 3-1/2 hours. I took them out, put on a little sauce and wrapped each rack in foil. I put them all in my cooler. When we went to eat about 4 hours later, they were still very hot, but they were very hammy tasting. Was it my method or are loin backs pumped with some type of enhancement? (They were from Costco). Any advise would be appreciated.

8/13/069:49 AM

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Former Member

You put the rub on them for too long a period of time. With that amount of salt you basically were curing them, like a ham.

I normally use Costco Loin backs, I pull membranes, put rub on them and toss them in the FE. I glaze them with sauce about 15 minutes before I take them out. They are always done 3 hours 45 minutes to 4 hours. Always perfect.

8/13/0611:19 AM

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ribdogMember

I agree with Duck. When I make ribs, I put the rub on about 20-30 minutes before they go on the smoker. No more.

8/13/0612:06 PM

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Former Member

Wow, good point. I will try it next time. What temp do you cook it at. I usually set it at the mark between 180 and 250.

8/13/0612:35 PM

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ribdogMember

On my FEC, there is a setting at 180, 240, and 275 besides the others. I use the 240 stting for the entire time when I cook ribs. I should also tell you that I cook St. Louis Style ribs.

8/13/064:11 PM

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Former Member

My unit has a 180 then 275. There is a hash mark in between. Is that 240? I thought it was 227. (Halfway between 180 and 275).

8/13/067:07 PM

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Fast Freddie/Love Shack BBQ (Guest)

I call that mark the "Notch". The majority of my meat is cooked on the "Notch" which on my FEC is a steady 245*.

8/13/0611:13 PM

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tomMember

Yes,some of the loinbacks are so pumped that they start out hammy,as well.