Solution

Another name for it is brine or salt water.

It's been used widely for poultry "enhancement" for some time...now making it's way into the pork world.

A clever way producers has found to increase gross weight and profit margin.

I don't know too many rib cooks who prefer it.

Thanks guys, I passed on the ribs ....on sale and cheap enough but solution is not what I wish to have in my meat unless I add it.

We usually pass on any enhanced pork,but Hormel used to sell loinbacks, single packed and frozen that a few guys won well with.They were at least 12%.Albertsons Grocery stores used to promote them.

Pumped Hormel spare ribs are the best. Super Target is about the only place that handles them around here. Kroger Moist n Tender brand is nearly as good.

These are Hormel and being sold here in the
St. Louis Area in Target Stores ....

Yep, bunch of places around here have the crap Hormel ribs. No thanks. If you have a Sam's Club in your area, check them out. The IBP ribs are a very good quality, that's what I use all the time. If not, check out Wally World. Funny, up here, Sam's only sells brisket flats and Wally World only sells packers.

Wally World Hmmmmmm

quote:

Originally posted by AndyJ:
Yep, bunch of places around here have the crap Hormel ribs. No thanks. If you have a Sam's Club in your area, check them out. The IBP ribs are a very good quality, that's what I use all the time. If not, check out Wally World. Funny, up here, Sam's only sells brisket flats and Wally World only sells packers.

Have you ever ask Sam's to get Packers? They carry them here.

Yep, I've asked several times, flats only. Only place I can find a packer anywhere is WalMart or Restaurant Depot. Actually the WalMart one's weren't that bad, I've also gotten beef cheeks there for Barbacoa.

I have always been in the no solution clan.

But, the last class I took, was given by a very winning team, and he is using the Moist and Tender line from Korgers. Ribs and butts. And it is in soultion. And he is winning with it. At the class the ribs he fixed were very good, and tender and had lots of flavor.


So who knows??

RandyE

I'm curious, was the salt in the rub adjusted/reduced to compensate for the enhanced solution, or wasn't an issue? Thanks-

Yep,you really have to watch the salt in your rub/sauces.

One of our forum members we traveled a lot with was,5 th nationally in Ribs for MIM.Got him away from his Langs and into a couple of FEs.

He used two comercial rubs, and they are fairly salty. But the meat wasn't salty when he finished.

RandyE

I started using pumped ribs for comp as soon as I wised up a few years back. I cant tell they are any saltier than their unenhanced brethern..course a rib is mostly bone and not much meat so its easy to get them too salty no matter the other factors. Real easy to overdose em with them crazy cajun rubs like Tonys etc. Them things are total salt or seems so. Headcountry All Purpose is my go to rub for ribs..brisketes..butts..chickens etc. It aint overly salty but has enough to be flavorful and can be applied generously.