Beef v Pork Ribs...taste same why ?


 
N

Neil Grant

TVWBB Fan
seems to me that despite seasoning them differently, my pork ribs end up tasting the same as my beef ribs ? tender, smoky and the same.

I usually cook each for 4 hrs in the WSM with full water pan and a mix of kingsford, hardwood and hickory...should I be smoking one or the other (or both) differently ?

I mean, should pork and beek ribs taste exactly the same ? AM I oversmoking ?

I never had this issue when I bake ribs in the oven
 
I rarely do beef ribs but when I do, I do them the same way as pork ribs and they certainly don't taste the same.

Could be just you. Do others think they taste the same too?

My FIL says he no longer tastes any difference in Pulled Pork vs Pulled Beef. He just notes the seasoning and tenderness.
 
Are you adding too much Hickory and therefore the standout flavor on either protein is the smoke? I myself find that I lose my ability to taste my Que immediately after cooking it. Others here have also reported the same Phenomenon where as we either lose our appetite or just can’t taste the awesome results of our hard work until hours later.
 
I cook beef ribs probably as often as I cook spares and baby backs...
never have the beef tasted the same as the pork ribs...
I use mostly apple and/or cherry wood for smoke on the pork...
I use pecan or hickory for smoke when cookin' beef ribs...
And the seasonings are completely different from the beef to the pork ribs...
So... with all of that spewed out, i cannot imagine how they'd taste the same.
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I'm with Dave you're over smoking. You can use the same rubs if you want because Beef and Pork have completely different flavors. I myself do pork more than beef but the difference in the taste is obvious.

How much hickory are you using?
 
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