Beware of Enhanced Ribs!!!


 
D

Dave Russell

TVWBB Honor Circle
I've always avoided enhanced ribs, but the local grocer had some Farmland Fresh St. Louis ribs for cheap, $2.69 lb, if I recall.

Anyway, I got a couple of the three pound slabs and smoked on the cheap offset with pearwood and a bit of hickory at the start. I smoked around 300, foiling after about a 2.25 hrs, then finishing in the foil for about one hour more.

First off, I now think "enhanced" means "cured", or "hammy ribs". These were not only salty to the bone (my rub didn't help any), but they were pink and hammy all the way through. My wife said she thought she would've liked them if I had about one third the salt in the rub. I'd need to be starving, honestly.

I've got a queastion though to anyone with experience here. These ribs were the juiciest I've ever smoked, and I wonder if it was more that I foiled the right length of time, or was it because they were "enhanced"? What say you?

I just hope my next spares cooked about like this turn out, at least almost as juicy.

Thanks for any input!
Dave
 
If phosphates were included in the 'enhancing' mix it was likely that. If you have the packaging check to see.

I don't know what you're doing procedurally, but if you're foiling cook till tender while in the foil; minimize post-foil cooking
 
that kinda meat will taste hammy especially if the rub also has salt. salt needs to be eliminated. even then its not that great thus the discussions about not using enhanced meat.
 
Yessir, it had phosphates...so that's what to avoid, huh? Nasty stuff.

Yes, procedurely, I did as you said, no AJ added to the foil. Everytime I do, I get mush. They turned out fantastic and I didn't overcook for a change!....but tasted nasty. How's that for making sense?

Thanks for the reply, Kevin!
 
so why the heck do they put phospates in ribs? Will it ALWAYS make ribs juicier, or is it more like, "insurance" for the say, "novice"?

IOW, you science guys, what does the stuff do to the meat?
 
Phosphates significantly increase the ability of meats to retain moisture. You'd have to dramatically overcook to get rid of it. I find phosphate-injected meats a bit surreal.
 
ok. I guess I can understand why they put the stuff in the ribs, with so many folks used to processed this and that...

I really thought it ruined any hope of a decent rib, and it's a lesson learned.

I could've sworn that I cooked some enhanced spares a long time ago from Kroger that were ok, but maybe I didn't. I've never smoked any ribs like this before, that's for sure.

I gave one to my dog and honestly, I thought he was going to put it down. I wonder if he was thinking: "What the @#^&?!" Maybe not, but he sure wasn't that enthused about it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay D.:
I learned from a lot of the people here that, enhanced, fresh, ect. is a bad thing. </div></BLOCKQUOTE>

"Fresh"?

Well, I probably first heard not to cook enhanced ribs years ago, but I guess it's good to learn some things first hand, as well. It was just a practice cook, and there's nothing wrong with a PB&J for lunch.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I could've sworn that I cooked some enhanced spares a long time ago from Kroger that were ok, </div></BLOCKQUOTE>
You might have. Depending on the 'enhancement', and the era, I suppose, and the processor, one might find a salt solution only (like brining), a salt-and-sugar solution (like brining but sweeter of course), os something that also includes phosphates.
 
I bought some enhanced at Kroger without paying attention one day. They were a bit hammy in my opinion. I am diabetic and always watching for useless sugar. It varies but if you look at the information some "enhancers" are mostly salt and chemicals but some have a TON of sugar. I'd rather control the sugar type/flavor myself and not have it injected.

Safeway here in Colorado seems to have the cheapest baby backs on sale at $1.99/lb with no enhancers. But you have to snatch them on sale.
 
The local STL grocery store chains are doing battle with Wal-Mart Superstores.

One weapon used is advertising their meat as having no salt or water added.

I know that Wally World is not the only one selling enhanced meat, but from several posts on this site, much of their meat is enhanced.
 
I've noticed different "styles" of enhancement around the stores here. Hy-Vee sells Hormel brand and I will never buy any Hormel meat again, ribs or butt. Don't taste hammy, just butt-nasty. Wal-Mart ribs are Tyson and ?Smiths? and the enhancement isn't as bad (and butts are Tyson), though the Tyson's turn out better than the Smiths. Fairway's ribs and butts are not enhanced and I buy my meat from them 99% of the time
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I could've sworn that I cooked some enhanced spares a long time ago from Kroger that were ok, </div></BLOCKQUOTE>
You might have. Depending on the 'enhancement', and the era, I suppose, and the processor, one might find a salt solution only (like brining), a salt-and-sugar solution (like brining but sweeter of course), os something that also includes phosphates. </div></BLOCKQUOTE>

Yep, it's gonna come down to what the heck they put in it. Phospates is an long four-letter word, as far as I'm concerned.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W:
I've noticed different "styles" of enhancement around the stores here. Hy-Vee sells Hormel brand and I will never buy any Hormel meat again, ribs or butt. Don't taste hammy, just butt-nasty. Wal-Mart ribs are Tyson and ?Smiths? and the enhancement isn't as bad (and butts are Tyson), though the Tyson's turn out better than the Smiths. Fairway's ribs and butts are not enhanced and I buy my meat from them 99% of the time </div></BLOCKQUOTE>

Thanks, Brad. It's good to know the Tyson and Smiths are ok in case they're cheap, and I'm interested in checking on what's in the Kroger ribs nowadays. A friend said he smokes them all the time and loves the baby backs. He did say he's had some spares that ended up tasting salty and not right, though.
 
YES!! I've made ribs once only (yes, that is sad), and they were enhanced. I will NEVER buythem again! Tasted like straight ham. Same taste and texture. Too, IDK, dense. Not good.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll:
The local STL grocery store chains are doing battle with Wal-Mart Superstores.

One weapon used is advertising their meat as having no salt or water added.

I know that Wally World is not the only one selling enhanced meat, but from several posts on this site, much of their meat is enhanced. </div></BLOCKQUOTE>

Anything that's not packing house cryovac or burger is likely to be enhanced. I don't buy pre ground burger there, so it's no big deal for me. Matter of fact I buy very little meat there unless it's a cryovaced brisket that's on sale. They make a big fuss over their 'steakhouse' beef. Big fat untasty deal. The meat is inexpensive because it's select grade... not even choice. Secondly, even ribeyes & tenderloins are enhanced... what's up with that? The most tender cuts on the carcass and they need that stuff? Not for me thanks, I'll go support my local butcher.
 
The only meat I buy at Walmart are the packers and if I need something on Sundays since Fairways are closed on Sundays and I don't care for Hy-Vee meats.
 
I have only 2 chains within reasonable drive, Kroger and Walmart. I remember when walmart first opened here with the grocery about 5 years ago. I went through the meat dept and looked at the label of every cut they had. There was only 2 cuts on the shelf that weren't injected with salt water. Full packer brisket was one, the other was a beef cut but I forget what it was. The flats were injected as well as chicken injected with broth. If it wasn't for Sams I would not have any place to buy good meat at a reasonable price.

I think Kroger meat is the same, enhanced. My brother bought some ribs on sale at Kroger a while back and asked me to smoke them. I didn't cut back on the salt enough, they were a salt lick and much tougher than the ones I smoked earlier that day.

So I buy all my meat from sams except full packers at wally world. For some reason sams doesn't get packers.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
I've always avoided enhanced ribs, but the local grocer had some Farmland Fresh St. Louis ribs for cheap, $2.69 lb, if I recall. </div></BLOCKQUOTE>

I wonder if your ribs were Farmland Extra Tender. I've had good luck with the All Natural line.

http://www.farmlandfoods.com/products/fresh-pork.asp

Brad
 
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